Thursday 16 May 2024

No Knead Lemon Curd Doughnuts - Recipe!

I love doughnuts. Earlier in the week on my blog post about my favourite foods it was a toss up between which out of doughnuts and carrot cake would make the list. Carrot cake won but only just. 

National Doughnut Week starts on Saturday and it is a very special week where businesses including bakers, coffee shops and offices take part and sell lots of delicious doughnuts to raise funds for The Children’s Trust.

Every week when I get the food shop delivered I buy doughnuts of some sort. Jam, sugar, chocolate or even custard but I have never had lemon curd one's. They sound amazing! These no knead Lemon Curd Doughnuts don’t only look great, they’re ready in under an hour! 

Made with less than 10 ingredients in 7 steps these are filled with lemon curd for a citrusy alternative to a traditional jam filling. 

Lemon Curd Doughnuts

Makes 8 doughnuts
Prep time: 20 mins | Cook time: 10 minutes


375g of plain flour.
150ml of warm water.
70ml of warm milk.
1 sachet of fast action yeast.
20g of caster sugar and extra for dusting.
30ml vegetable oil and extra for shallow frying.
2 teaspoons of baking powder.
A pinch of salt.
A jar of lemon curd.


Large mixing bowl.
Deep fat fryer or large saucepan.
Wooden spoon.
Rolling pin or wine bottle.
Round cutter or glass (8-9cm).
Teaspoon / piping bag / sandwich bag for filling.


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.

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.

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. 

Cut out the doughnuts using a glass or a cutter then carefully transfer to the hot oil 2 or3 at a time, dipping away from you as you put them in. 

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

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.

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. 

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. 

This recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the FAB Flour website.


  1. I never used to like lemon curd when I was younger but it has grown on me over the years. These look amazing. x