Easy Lemon Baked Donuts

Easy Lemon Baked Donuts
  • 100M Total Time

  • 90M Prep Time

  • 9 Ingredients

  • 12 Servings

Ingredients and Directions


  1. In the bowl of a stand mixer, add yeast, milk and 2 teaspoons sugar. Let stand 5-8 minutes, until foamy. Whisk in 3 tablespoons + 1 teaspoon sugar and 3 eggs. Add about half of the flour and 1 teaspoon salt to the bowl. Use a dough hook attachment to mix mixture until dough comes together.

  2. Add the remaining flour and mix into the dough. Slowly add ½ cup butter and beat on medium speed, until a smooth dough forms, about 4 minutes.

  3. Prepare a bowl with nonstick cooking spray, then place dough in the center of the bowl. Cover with plastic wrap and refrigerate overnight.

  4. To make the lemon curd, place 3 eggs, ¾ cup sugar, ¼ teaspoon salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat. Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add ¼ cup butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.

  5. Flour a flat surface and roll dough about ½” thick. Use a 1½” round cutter to cut out donuts. Place on parchment lined baking sheets, about 1” apart. Roll remaining dough together and repeat process to create a total of 32-36 donuts. Cover with plastic wrap and allow to rest about 30 minutes, until puffy.

  6. Preheat oven to 375°F. Bake donuts 8-10 minutes, until golden brown.

  7. Melt 2 tablespoons butter, then brush onto donuts. Coat with sugar, then poke a hole in the side of each donut.

  8. Fill a pastry bag, fitted with a small piping tip, with lemon curd. Pipe about 1 teaspoon of curd into each donut.

  9. Serve and store leftovers up to 3 days.


  • 2 ½ tsp. active dry yeast
  • 2/3 cup milk, warmed to 110˚ F
  • 1 cup granulated sugar
  • 6 large eggs
  • 3 ½ cups all purpose flour
  • 1 ¼ tsp salt, divided
  • ¾ cup + 2 Tbsp unsalted butter, divided and softened
  • ½ cup fresh lemon juice (about 2 large lemons)
  • 2 Tbsp. lemon zest (about 2 large lemons)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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