No-knead lemon curd doughnuts

Preparation time:
Cooking time:

Homemade doughnuts in 30-minutes … we are not kidding. These are totally easy peasy and super achievable wherever you are on your baking journey

Frying tip: To check if the frying oil is hot enough, carefully put the stick end of your wooden spoon into the oil. If there are lots of little bubbles around the wood, the oil is ready for frying. If it is bubbling vigorously, and there are lots of bubbles taking over the pan, this indicates that the oil is too hot, remove the pan from the heat to cool down then try again.

Ingredients checklist


Step 1

In the large mixing bowl, combine the warm water, warm milk, yeast, sugar and a third of the flour. Cover with a tea towel and leave to prove for 10 minutes - use this time to heat your oil for frying in the pan / deep fat fryer to 185°c

Step 2

After the 10 minutes, mix the 30ml oil, baking powder and salt into the yeast mixture before adding the remaining flour and bringing it together by hand to form a sticky dough

Step 3

Tip the dough out onto a lightly floured surface and sprinkle some flour on top of the dough, then roll out to a thickness of 2cm

Step 4

Cut out the doughnuts using a glass, or a cutter then carefully transfer to the hot oil 2-3 at a time, dipping away from you as you put them in

Step 5

Let the doughnuts cook for 2-3 minutes on one side until golden brown then use the wooden spoon to flip them over and cook for a further 2-3 minutes

Step 6

Remove the doughnuts from the oil and drain them on some paper towels before rolling them in the caster sugar to generously coat the outside of the doughnuts

Step 7

When all of the doughnuts have been cooked, sugar-dusted and cooled slightly, use the end of the wooden spoon to poke a hole at the top of each doughnut before filling with lemon curd using a piping bag, corner of a sandwich bag or carefully teasing in with a teaspoon

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