Breakfast Friday: Strawberry Lemon Curd Doughnuts + Moms

How is it possible that after writing a book with over 101 doughnut recipes I still have new ideas, and lots of them?

Like, Samoa Doughnuts. How were those not in the book? HOW have I not made them yet?

Okay, enough questions.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

I kind of adore the recipe for Lemon Curd Doughnuts that you’ll find in the “doughnut shop standbys” chapter. The bright lemon flavor is such a lively contrast to the cakey doughnut.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

So, yes, this recipe is very similar to the one you’ll find in the book. Except for the whole curd thing. No starch! No eggs! If you missed it yesterday this curd is thickened with chia seeds.

It’s slightly softer but still very thick and the perfect doughnut filling.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

It has a burst of lemon and strawberry sweetness + flavor! It’s like spring in your mouth. But not like mowing the grass, spring. More like, lemon-fruity-berry-sunny-bright-SPRING!

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

I’m thinking you should surprise your mom with a batch of these on Sunday. And all 364 days after that. Because moms need to be celebrated all year long.

I would be LOST without my mom. No joke. I cherish every day that she is in my life and wish my whiney, needy [No, really mom. I NEED A PAGER!], teenage self would have loved on her a bit more back then. At least I can make up for it now that I’m much older + wiser + realize she was right about everything.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

I may not be with my mom this weekend, but I’ll be seeing her in a few short weeks and hope I can spoil her a little bit while she’s around.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

I may even buy her a pager.

If she’s lucky. If she keeps her room clean while she’s here.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

Print this!

adapted from: Lemon Curd Doughnuts from my book, Baked Doughnuts for Everyone

Strawberry Lemon Curd Doughnuts gluten-free, dairy free // yields about 8 standard doughnuts with the Wilton pan

  • 1/2 cup gluten-free oat flour
  • 1/2 cup sweet rice flour
  • 1/3 cup pure cane sugar, or coconut sugar/sucanat
  • 3 tablespoons almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup unsweetened almond or soy milk
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons safflower oil, or other baking oil
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 1 batch Strawberry Lemon Chia Curd
  • powdered sugar, for topping

For the doughnuts:

Preheat your oven to 350* Fahrenheit. Thoroughly grease your doughnut pan with softened coconut oil or butter.

Stir together dry ingredients in a large mixing bowl. In a separate bowl whisk the eggs. Then whisk in the milk, applesauce, oil, vanilla, and lemon zest until fully combined. Pour the wet into the dry and whisk or stir until just combined [when you no longer see dry flour].

Spoon batter into the greased doughnut pan to about 1/8-inch from the top. You want it to come up right to the top of the center piece that puts the hole in the doughnut. Or, see notes below.

Place in the center of your oven for 18-23 minutes until a toothpick comes out nearly clean and the edges are golden brown. The holes should be closed up and the doughnuts may have spread slightly over the edge of each mold. If the holes didn’t fully close up it’s completely fine. It just makes spreading the curd easier!

Remove curd from the fridge about an hour before filling + serving the doughnuts.  

Let doughnuts cool for 15-20 minutes in the pan then loosen the edges with a thin spatula or knife and place on a cooling rack for at least 30 minutes.

Cutting + Filling:

Slice the doughnuts in half [directly above where the hole closes – photo 2] with a thin, serrated knife holding the doughnut in one hand and gently sawing with the knife.

Stir the curd and spread on each doughnut right before serving. Place the top half on and lightly press down. Top with powdered sugar. Best served immediately. Can be stored in the fridge for about 1 day without the curd causing the doughnuts to become soggy, but it does soak in a bit. You can also store doughnuts covered at room temp for 1 day and then fill with curd the following day before serving.


notes: You can also fill the molds to 1/4-inch below the top if you want the hole visible all the way through. Be gentle when slicing. Instead of slicing you can also just spread the curd on top of the doughnut. There is no sub for sweet rice flour but check an Asian market in your area for the best price. They’re guaranteed to have it. If you weren’t able to make the curd, you can substitute with about 3/4-1 cup of jam/jelly. Add a bit of lemon zest for freshness. If making mini doughnuts, fill the molds just below the top of the pan so the hole closes when baking. Once cooled, fill the holes with the curd.

For a vegan option use my recipe for vegan buttermilk doughnuts. I highly recommend spreading the curd on top instead of trying to slice in half since they are a bit more delicate.

If you cannot tolerate gluten-free oat flour feel free to sub your favorite GF all-purpose flour blend for the oat flour only. My favorite is King Arthur’s.

Breakfast Friday: Strawberry Lemon Curd Doughnuts |

Love to the mamas. <3

Happy weekend!


p.s. Head over to Facebook to check out my updated “Mother’s Day Recipe Idea” album. I started it last year and updated today with some new favorites.