Meyer Lemon Doughnuts
INGREDIENTS
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If you can’t find Meyer lemons, regular lemons would do just fine.
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I’d increase add a few extra tablespoons of sugar into the lemon curd, just to be safe.
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For the lemon curd:
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1/2 cup Meyer lemon juice
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2 teaspoons Meyer lemon zest
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1/2 cup sugar
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2 large eggs
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1/2 cup (1 stick) unsalted butter, cut into pieces
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Small pinch of kosher salt
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For the doughnuts:
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1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
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2 tablespoons warm water (105–115°F)
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3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
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1 cup whole milk at room temperature
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1/2 stick (1/4 cup) unsalted butter, softened
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3 large egg yolks
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2 tablespoons sugar + 3/4 cup to roll the finished doughnuts in
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1 1/2 teaspoons salt
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1/2 teaspoon cinnamon
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About 10 cups vegetable oil for deep frying
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