Lemon Donuts with Cream
Prep Time
2 h 30 min
Porties
Serveert 15
Niveau
Easy
If you love donuts and creamy desserts, you’re in for a real treat! These homemade lemon curd cream donuts are everything you want in a sweet bite—light, fluffy dough filled with a dreamy mascarpone cream, tangy lemon curd, and fresh strawberries.
The process takes a little time—mostly for the dough to rise—but it’s super doable, even if you’ve never made donuts before. You’ll mix, knead, let it rest, fry until golden, and then go wild with that luscious filling.
Ingrediënten
Make sure the milk isn’t too hot (around 37°C), otherwise the yeast won’t work.
Rising = fluffiness. Let the dough truly double in size, even if it takes a bit longer.
Oil that’s too cold = greasy donuts. Too hot = burned outside, raw inside. Use a thermometer or test with a bit of dough.
Fry in batches to maintain oil temperature.
Fill the donuts just before serving to keep them crispy on the outside.
Optionally dust with powdered sugar.
Filled donuts are best when fresh — enjoy them the same day.
If you love donuts and creamy desserts, you’re in for a real treat! These homemade lemon curd cream donuts are everything you want in a sweet bite—light, fluffy dough filled with a dreamy mascarpone cream, tangy lemon curd, and fresh strawberries.
The process takes a little time—mostly for the dough to rise—but it’s super doable, even if you’ve never made donuts before. You’ll mix, knead, let it rest, fry until golden, and then go wild with that luscious filling.
Stappenplan
1 Put the lukewarm milk, vanilla sugar, granulated sugar, and yeast in a large bowl. Stir well and let it rest for 5 minutes. |
2 Add the lemon zest and beaten egg. Mix well. Add the lemon curd, flour, salt, and butter. Knead for 10–12 minutes until the dough becomes smooth and elastic. Cover and let it rise for 1 hour or until doubled in size. |
3 Deflate the dough and divide it into 15 equal portions of about 60 grams each. Shape into balls. |
4 Roll each ball into an oval shape. |
5 Place them on a baking tray lined with parchment paper. Let them rise for 30 minutes or until doubled in size. |
6 Heat a layer of sunflower oil in a frying pan to 175 °C (350 °F). Fry the donuts until golden brown on both sides. Let them drain on paper towels. |
7 In a bowl, combine the mascarpone, lemon curd, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream while continuing to mix until the cream is firm and fluffy. |
8 Slice a donut in half horizontally. Pipe on a layer of cream, followed by lemon curd, sliced strawberries, and top with another layer of cream. |
