To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.