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Fried Lemon Cheesecake Donuts

Fresh lemon curd, creamy cheesecake, and pillowy dough make up these Fried Lemon Cheesecake Donuts.
Servings: 10

Ingredients

For the Donuts:

  • .25 Ounce Of Instant or Dry Active Yeast
  • ¼ Cup Granulated Sugar
  • ⅔ Cup Whole or 2% Milk, warmed to about 110°
  • ⅓ Cup Salted Butter, softened to room temperature
  • 1 Large Egg, room temperature
  • ½ Teaspoon Salt
  • 2 ¼ Cups All Purpose Flour, plus more dusting and rolling the donuts out

For the Small Batch Lemon Curd:

  • 3 Large Egg Yolks
  • ¼ Cup + 2 Tablespoons Granulated Sugar
  • ¼ Cup Fresh Lemon Juice
  • Pinch Of Salt
  • ¼ Cup Salted Butter, softened and cut into cubes
  • 1 Tablespoon Heavy Cream

For the Cheesecake Filling:

  • 4 Ounces Cream Cheese, softened to room temperature
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Bean Paste
  • ⅓ Cup Heavy Cream, whipped to stiff peaks

Instructions

  • Prepare the Donut Dough:
    In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until foamy.
    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
    Add the egg and salt to the butter mixture and beat until well combined.
    Gradually add the flour and yeast mixture to the wet ingredients, mixing until a soft dough forms.
    Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
    Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hour or until doubled in size.
  • Prepare the Small Batch Lemon Curd:
    In a heatproof bowl, whisk together egg yolks and sugar until well combined.
    Stir in fresh lemon juice and a pinch of salt.
    Place the bowl over a pot of simmering water (double boiler), stirring constantly until the mixture thickens.
    Remove from heat and whisk in softened butter, one chunk at a time.
    Once smooth, stir in heavy cream. Let it cool before using.
  • Prepare the Cheesecake Filling:
    In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    Gently fold in the whipped cream until fully incorporated.
    Transfer the filling to a piping bag fitted with a small tip and set aside.
  • Shape and Fry the Donuts:
    Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface to about ½ inch thickness.
    Using a 3”-4” round cookie cutter, cut out individual donuts from the dough.
    Place the cut-out donuts on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise for another 60 minutes or until they have doubled in size again. 
    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    Carefully fry the donuts in batches for 1-2 minutes on each side or until golden brown.
    Remove the donuts from the oil using a slotted spoon and drain on a paper towel-lined plate.
  • Assemble the Donuts:
    Once the donuts have cooled slightly, toss them in the extra granulated sugar. Allow the donuts to cool to room temperature before filling.
    Pipe both the lemon curd and cheesecake filling into each donut until filled to your liking.
    Serve immediately and enjoy!

Notes

See blog post for dietary substitutions on gluten and dairy.