Lemon Filled Donuts


Mix the brioche dough until it's combined, smooth and pulls to a "window pane."

Knead the dough by hand for five minutes and form into a ball. Place into a bowl and cover.

Allow the dough to rise until it has doubled in size.

Roll out the dough to 1/4" thick. Use a cookie cutter to cut out the donuts.

Re-roll the dough scraps and punch out extra donuts. Donut holes can also be made!

Fry the donuts, about one minute per side, until golden brown.

Poke a hole in the side of each donut and move it around to make space for the lemon curd.

Pipe lemon curd into each donut until completely filled.

Top with Swiss meringue and toast with a kitchen torch.

Find the full recipe for Lemon Filled Donuts (with Meringue Topping at thecozyplum.com