Fluffy Brioche Donuts with Lemon Curd

Ingredients

• 0.5 cup whole milk (lukewarm, about 105°F/40°C)
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar (plus 2 tablespoons for coating)
• 2 large eggs (room temperature)
• 3 cup all-purpose flour (approximately 375 g; add only enough to make a soft dough)
• 1 tsp fine sea salt
• 6 tbsp unsalted butter (softened and cut into pieces)
• 1.5 L neutral frying oil (such as canola, vegetable, or peanut oil; quantity is approximate and depends on vessel size)
• 1.25 cup lemon curd (prepared or homemade, chilled until thick)
• 0.25 cup powdered sugar (optional, for dusting)

Steps

1. 1

   Warm the milk until lukewarm, about 105°F/40°C. Stir in the yeast and a small pinch of the measured sugar, then let it stand for 5 minutes until lightly foamy.

2. 2

   Combine the flour, remaining sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add the eggs and the yeast mixture, and mix on low speed until a shaggy dough forms.

3. 3

   Increase the mixer to medium speed and knead until the dough begins to look smooth and elastic, about 5 minutes. If the mixer becomes hot, pause it and let the dough rest for 1 minute before continuing, repeating as needed until the dough is strong and pulls cleanly away from the bowl.

4. 4

   Add the softened butter a piece at a time, mixing until each piece is fully incorporated before adding the next. Continue kneading until the dough is glossy, elastic, and passes a windowpane test; it will remain soft and slightly tacky.

5. 5

   Cover the bowl and let the dough rise at room temperature until doubled in volume, about 1 to 1 1/2 hours. For easier handling and better flavor, chill the risen dough for at least 1 hour or overnight.

6. 6

   Line a baking sheet with parchment paper. Turn the chilled dough onto a lightly floured surface and divide it into 10 equal pieces. Shape each piece into a smooth ball, placing the balls on the prepared sheet with plenty of space between them.

7. 7

   Cover the shaped dough loosely and let it proof until visibly puffy and nearly doubled, about 45 to 60 minutes. Avoid overproofing; a gently pressed dough ball should slowly spring back.

8. 8

   Pour the frying oil into a heavy, deep pot and heat it to 350°F/175°C, using a thermometer to monitor the temperature. Keep the pot no more than one-third full and have a wire rack or paper-lined tray ready.

9. 9

   Carefully lower the proofed donuts into the oil in batches, leaving room for them to move freely. Fry for about 2 minutes per side, turning once, until evenly deep golden brown and cooked through.

10. 10

    Transfer the donuts to the rack or paper-lined tray and let them cool until warm rather than hot. Return the oil to 350°F/175°C between batches so the donuts do not become greasy.

11. 11

    Transfer the chilled lemon curd to a piping bag fitted with a small round tip. Make a small hole in the side of each donut and pipe in lemon curd until the donut feels pleasantly full but does not split.

12. 12

    Roll the filled donuts in granulated sugar or dust them with powdered sugar. Serve warm or the same day for the fluffiest texture.

Notes

The accessible source identifies the recipe as making around 10 donuts and discusses brioche dough development, including pausing an overheating mixer for 1 minute before resuming. The detailed ingredient list and instructions were not visible in the supplied source because the post is paywalled, so quantities and method are estimates rather than a faithful transcription. Use caution when frying and never leave hot oil unattended.

Nutrition per serving

• dessert
• donuts
• fried
• brioche
• lemon
• vegetarian
• sweet
• yeast-raised