Chocolate-Stuffed Lemon Donuts

Oh hello Monday, I didn’t see you there. Can I get a redo on the weekend?

I’ve been pretty good in past weekend to optimize my time to fit in as much baking/stitching as possible but for some reason, this Saturday was a total miss. I looked at the clock at 4:45 pm and realized I a) was still in my PJs, and b) had to leave the house by 5:30 to meet friends. I blame you Netflix.

Lucky for me (and you), before succumbing to an endless Santa Clarita Diet marathon I found time to use up some lemons and make lemon donuts! I thought of stopping there, but I found some cream cheese in my fridge and thought: well wouldn’t this be good with those lemon donuts! Sometimes this is how my weekend baking looks, I just make it up as I go along based on what I have on hand. Partly because that’s super practical of me (go me!) but also because I live 10 minutes from the grocery store and it’s cold out.

But enough about my reluctance to put real clothes on and back to the matter at hand, aka my new favorite donut treat. The super sweet chocolate filling balances out the lemon-y donut. The crunchy almonds balance out the soft baked donuts and even softer creamy filling. Because that’s what you want in a treat, to be well-balanced.

I can’t speak to the nutritional value but safe to assume the balance in this treat doesn’t extend beyond flavors and texture so those of you still sticking to your New Year’s resolution might as well stop reading and check back on Wednesday. Although warning, that won’t fit your diet either.

Have you stumbled into delicious recipes when baking with what you have on hand? Tell me about it!  

Donut Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • ⅓ cup (65g) granulated sugar
  • 1 egg
  • ¼ cup (60ml) milk
  • ¼ cup (60g) sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Lemon Glaze Ingredients

  • 2 tablespoons butter, melted
  • 1 cup icing sugar
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • ⅓ cup toasted almond slices

Chocolate Cream Cheese Filling Ingredients

  • 8 ounces of cream cheese
  • 1 cup icing sugar
  • ¼ cup cocoa powder
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest

Recipe (Adapted from Sally’s Baking Addiction’s Lemon Poppy Seed Donuts)

  • Spray a donut pan with non-stick spray and preheat your oven to 350 degrees. Set pan aside to make the donut dough.
  • In a large bowl, combine flour, baking soda, baking powder and salt. In the bowl of a stand mixer, combine butter and sugar and mix until well combined. Mix in egg, followed by the milk, sour cream, lemon juice and lemon zest. Slowly mix in the dry ingredients until just combined.
  • Scoop the dough into an icing bag and pipe into the donut mold. You’ll want to fill the mold to just more than halfway full. Keep in mind that the donuts will expand a fair amount while growing but you are also going to be cutting them in half so more full is better in this case. Bake for 9-10 minutes or until they are just starting to brown on the edges. Use a spoon to help you flip them upside down and cool in the mold. Transfer to a cooling rack after about 15 minutes and repeat with any leftover dough.
  • While donuts are cooling, make the glaze. Combine the butter, icing sugar, milk and lemon juice until the ingredients come together. Drizzle over donuts and top with a sprinkling of almond slices.
  • Once the donuts and the glaze have cooled, use a large serrated knife to slice them in half. Set aside while working on the chocolate filling.
  • In the bowl of a stand mixer, cream together the cream cheese, cocoa powder and icing powder. Mix in lemon juice and zest. Scoop into an icing bag with a large star tip. Remove the top of the donuts and pipe a circle of filling in the shape of the donut. Return the tops and enjoy!