Like it? Share it with friends!

These simple 20 minute donut holes are great for a quick weekday breakfast treat or a simple addition to your brunch table. Filled with lemon curd and coated in a raspberry glaze they’re great for spring!

I’ve had a craving for donuts for a couple weeks now but I wasn’t really feeling the time it takes to make my sour cream doughnuts. They require a lot of space for rolling them out that we just don’t have in our kitchen right now. They really are seriously amazing and if you have the time you should absolutely give them a go! But when store bought donuts wouldn’t quiet the craving {I mean no big shock on that right?} I had to go for something else.

I do have these 20 minute donut holes but I wanted a springy flavor punch that would help me think warm thoughts. What is a springy-er flavor combo than lemon and raspberry? These crunchy and simple donut holes are filled with lemon curd and dunked in a sweet raspberry glaze and despite the fact that I  was too lazy for my rolled out sour cream donuts it really makes me want to dive elbow deep into yeast donuts. Yessssss please.

These babies really do come together in just 20 minutes and make about 16 golf ball sized donuts. If you want something smaller you can scoop them out with two spoons and roll them between your hands to form a ball but the dough is pretty sticky so I prefer to stick with a 1 Tbs cookie scoop. You could try as many fillings as you like with this which pretty much makes them my new go to donut! Nutella, jam, chocolate ganache, peanut butter. The opportunities are endless! Just make sure you don’t overfill them…ask me how I know 😉

Continue to Content

Lemon Raspberry Donut Holes

Yield: 16 donut holes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Print

Ingredients

For the Donuts:

• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup granulated sugar
• 3 Tbsp vegetable oil
• 2 cups vegetable oil, for frying
• 1/2 cup lemon curd, for filling

For the Glaze:

• 2 Tbs raspberry jam
• 1 1/4 cups powdered sugar
• 1/4 cup milk

Instructions

1. Heat oil to 350 degrees in a heavy bottom pan.
2. Whisk together flour, baking powder, and salt. In a separate bowl whisk together milk, sugar, and vegetable oil. Combine with dry ingredients and mix well.
3. Drop by rounded tablespoons into preheated oil and fry for 45-60 seconds on one side, flip and fry for another 20-30 seconds or until golden brown.*
4. Drain on paper towels or a clean towel.
5. While donuts are cooling whisk together jam, powdered sugar, and milk until no lumps remain.
6. Once donuts have cooled completely fill with about 1 tsp of lemon curd each then coat in the glaze and allow them to set on a cooling rack.
7. Allow glaze to set for 20-30 minutes before eating.
8. Store in an airtight container and reheat leftovers in the oven.

Notes

*If your donuts brown too quickly then your oil is too hot and they will not be cooked through in the middle.