Oh come on.
I KNOW you need one more doughnut in your life today!
Lemon cheesecake doughnuts. They’re indulgent, tangy, sweet, creamy and airy all at once. It’s decadent and bright and utterly irresistible.
And yes—you can make them at home.
I don’t usually mark every food holiday, but National Doughnut Day is one I never miss. Over the years I’ve shared many favorites, from classic cake doughnuts to creative filled and frosted versions. A few that I love include strawberry sprinkle doughnuts, chocolate-frosted kettle chip doughnuts, peanut butter–filled chocolate glazed doughnuts, tres leches coconut doughnuts, Greek yogurt doughnuts with granola, chocolate glazed cake doughnuts, blueberry doughnuts and maple bacon minis.
Need I say more?
There was a time on this blog when I wasn’t a doughnut person. Clearly, that changed. What’s the point? Doughnuts are endlessly comforting and fun to make — especially when they’re filled and finished with something special.
So let’s talk about these ones.
Inside: bright homemade lemon curd whipped into mascarpone for a silky, tangy filling piped into hot, yeasted doughnuts.
Outside: a smooth mascarpone glaze, a dusting of lemon sugar and extra lemon curd spooned on top.
It’s the most over-the-top lemon doughnut you can imagine — in the very best way.
Full disclosure: this recipe is a bit high-maintenance. There’s yeast dough to mix and proof, lemon curd to make and chill, and a mascarpone glaze to finish. If you’re short on time, you could try one of the baked doughnut versions I’ve posted before, but if you want the classic, pillowy, fried doughnut experience, it’s worth the effort.
Do yourself a favor: make authentic, incredible doughnuts that taste like a mini lemon cheesecake in every bite.
I might never go back to baked doughnuts after this. Lemon cheesecake is officially in my head forever.
Mornings with a gigantic latte, a cheesecake doughnut, the paper (or the internet), and a great playlist—yes please.
Let’s make them every day.
Lemon Cheesecake Donuts
Pin Recipe
Leave a Review »
Ingredients
Doughnuts
- 1 1/2 cups milk (whole or 2% recommended)
- 1/3 cup water
- 1/3 cup unsalted butter
- 1 tablespoon honey
- 2 packages active dry yeast (4 1/2 teaspoons)
- 2 large eggs, lightly beaten
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 5 cups all-purpose flour plus more for dusting
- oil for frying
- Filling
- 2/3 cup fresh lemon juice
- 1 cup sugar
- 3 tablespoons cornstarch
- pinch salt
- 5 large egg yolks
- 2 teaspoons lemon zest
- 6 tablespoons unsalted butter, at room temperature
- 8 ounces mascarpone cheese, softened
Mascarpone Glaze
- 8 ounces mascarpone cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
- 4 tablespoons granulated sugar
- 2 teaspoons lemon zest
Instructions
-
Tip: make the lemon curd first so it can chill for a few hours.
Doughnuts
-
Warm the milk and water together over low heat until just warmed.
-
Place butter in the bowl of a mixer and pour the warm milk over it, stirring until the butter melts. Add honey and sprinkle the yeast on top; stir briefly and let sit about 5 minutes until foamy.
-
Add eggs, sugar, salt, nutmeg and half the flour. Using the paddle attachment, mix on low until combined and sticky. Add remaining flour, gradually increase speed to medium until the dough comes together. Switch to a dough hook and knead for 5 minutes on medium until it pulls away from the bowl.
-
Transfer dough to an oiled bowl, cover and let rise in a warm spot for one hour.
-
Turn dough onto a floured surface and roll to 1-inch thickness. Cut rounds with a biscuit cutter and a smaller cutter for the center. Place rounds on a baking sheet, cover and let rise 30 minutes.
-
Heat oil in a large pot to 365–370°F. Fry 2–3 doughnuts at a time for 1–2 minutes per side until golden. Drain on paper towels and cool completely.
Filling
-
In a saucepan, whisk lemon juice, sugar and cornstarch. Heat over medium-low, stirring until sugar dissolves. Whisk egg yolks in a bowl and temper them with a few tablespoons of the warm lemon mixture. Reduce heat and add the eggs back to the pan, whisking constantly. Cook on low, stirring until thickened, about 10 minutes. Stir in lemon zest.
-
Remove from heat and whisk in butter until melted. Transfer curd to a bowl, press plastic wrap directly on the surface and chill to room temperature, then refrigerate at least 4 hours.
-
Beat mascarpone with about 1/3 cup of the chilled lemon curd until smooth. Reserve the remaining curd for topping. Fill a piping bag with the mascarpone-lemon mixture and pipe into the center of each doughnut.
Mascarpone Glaze
-
Whisk mascarpone until creamy, then add powdered sugar and vanilla. Stream in milk and whisk until smooth and glossy, adding milk a tablespoon at a time if needed to reach desired consistency.
-
Spoon glaze over the doughnuts. Mix granulated sugar and lemon zest with your fingertips and sprinkle over the glazed doughnuts. Top with reserved lemon curd if desired.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo if you made the recipe — it’s always appreciated.
THAT BITE.