Lemon Curd Filled Doughnut Holes

Have I mentioned that I’m not a morning person before? Well, I’m not. Not even a little bit. That’s why I’m sad, oh so sad, that the summer is almost over. I’m not looking forward to early mornings again. In the summer, even though little man wakes up very early, he can go and play with his toys until I drag my butt out of bed to make him breakfast.
Even half asleep, a breakfast treat always seems like a good idea. Homemade doughnuts are an even better idea. Who doesn’t love doughnuts in the morning? I know I do, but if I have a chance to avoid the long process that comes along with working with yeast dough, I will take it every time.

Ingredients

• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter melted
• 2 cups all-purpose flour
• 4 Tbsp. white granulated sugar
• 1 1/2 Tbsp. baking powder
• Pinch of salt
• Zest from 1 lemon
• 10 oz. lemon curd for filling
• Powdered sugar for topping
• 5-6 cups of vegetable oil for frying

Instructions

1. Pour oil into a medium pot, a frying pan with high sides, or a large sauce pot. Heat it over medium heat until oil reaches 350 degrees. (I find that heat setting that's just a little bit over medium holds the temperature best.)
2. Line a large cookie sheet with paper towels to catch oil and place a cooling rack on top of paper towels.
3. Add lemon curd into a piping bag fitted with a long, filling attachment. Set aside.
4. In a medium mixing bowl, whisk milk and egg until smooth.
5. Add flour, baking powder, sugar, and salt, mix until all combined.
6. Add melted butter and mix well.
7. ............................

for full instruction please see : www.willcookforsmiles.com

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