Knock the dough back, then transfer it to a clean bowl, cover and leave in the refrigerator overnight.

The next day, cut the dough into 12 small pieces and roll into balls with floured hands. Place on a baking sheet, evenly spaced. Leave to prove in a warm place for 30 minutes, or until doubled in size.

Half fill a large deep saucepan with the oil and heat to 170–180°C or until a cube of bread sizzles and rises to the surface in 30 seconds.

Fry the doughnuts in batches of 2–3 at a time until golden brown. Remove with a slotted spoon to drain on paper towels. Place some extra sugar on a plate nearby, then roll the warm doughnuts in the sugar to finish.

To fill, make a small hole in the side of each doughnut with the end of a narrow wooden spoon handle. Place the lemon curd in a small piping bag and snip off the tip. Pipe a small amount of curd into the hole in each doughnut. Eat warm.

COOK’S NOTE
Take care while frying and make sure the temperature of the oil stays consistent. The doughnuts will easily burn if the oil is too hot.