This is hands down the best recipe for Homemade Donut Holes I’ve ever come across. Filled with Lemon Curd and doused in a Sweet Glaze. Oh my!
This is what happens when I’ve been without donuts for too long.
In case you didn’t know, donuts happen to be my very favorite sweet treat to eat and to bake. No question. I even have to seriously limit myself or you would be reading about yet another donut recipe basically every week. If you’re anything like me you’d be perfectly fine with that, but my waistline would start to protest. So we’re sticking with once in a while for now.
When I think of donuts here are just a few words that instantly come to mind: fluffy, light, sweet, sugary, doughy, and glazed. No wonder they’re the best sweet thing in my opinion.
Another huge bonus is that donuts are commonly known as a breakfast food. There’s no need to finish all your vegetables first during dinnertime in order to feel better about your dessert indulgence later.
Glazed Lemon Curd Donut Holes are all you have to worry about in the early morning hours. Pure bliss!
I thought that I had found the holy grail of donuts holes when I made my Jelly Filled Donut Holes at the beginning of the year. Jelly donuts have always been at the very top of my favorites list, but after filling the same wonderful recipe with lemon curd, I am seriously torn. I just can’t shake my affection with lemons at the moment. #sorrynotsorry.
So if you consider yourself a fellow donut hole lover and are still looking for that perfect recipe to make them in the comfort of your own home, you need this recipe in your life. Yes, there’s a bit of elbow grease and some time involved, but their authenticity and the amazing taste will be well worth it. Pinky promise.
I dare you to stop at 2 donut holes. Actually, I don’t. Have as many as your heart pleases. You deserve it for making your own donut holes.
Have a blessed weekend ahead!
- 3/4 teaspoon active dry yeast
- 1/4 cup plus 1 tablespoon warm water
- 1/2 cup all-purpose flour
- 3/4 teaspoon active dry yeast
- 2 tablespoons milk, warmed
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- vegetable or canola oil, for frying
- 1 1/2 lemon curd
- 1 1/2 cup confectioner's sugar
- 3-4 tablespoons milk
- 1. Prepare the dough starter. In a medium bowl, dissolve the yeast in the water. Add the flour and mix to combine. Starter will be sticky. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- 2. In the bowl of your stand mixer fitted with the dough hook, dissolve yeast in the milk. Add flour, salt, egg yolks, butter, sugar and the dough starter and mix until the dough comes together and forms a ball. Transfer dough to a greased bowl, cover and let rise in a warm place until doubled, about another hour.
- 4. Line a baking sheet with parchment paper. Flour your work surface, roll out dough to 1/2 inch thickness. Cut out 1-inch round doughnuts as close together as possible. Reroll the dough scraps and cut out more doughnut holes. Transfer the circles to the prepared baking sheet and cover with a clean kitchen towel. Let rise for 15 minutes.
- 5. In a medium skillet, heat 1 inch of oil to 325 degrees F. Fry the doughnuts until golden (about 5-6 at a time), about 2 minutes. Drain donut holes on paper towel-lined plates, then roll the doughnuts in the remaining sugar. Let donut holes cool slightly. Fill a pastry bag fitted with a small, round tip and fill with the lemon curd. Pipe curd into doughnut holes.
- 6. Whisk together the glaze ingredients until smooth. Drop donut holes into the glaze, coat evenly and using two forks, transfer glazed donut holes to wire racks. Let sit for 5 minutes and serve.