In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.

Add the beer to a microwave safe bowl, microwave on high for 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.

Add the beer to the stand mixer, mix until most of the flour has been moistened.

Add the vanilla then the yolks, one at a time. Add the cream, and salt.

Building up speed, beat on high until the dough comes together and gathers around the blade.

The dough will be very soft.

Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.

Punch down the dough and knead lightly to remove any air bubbles.

Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 cricles. Allow to rest until doubled in size, about 30 minutes.

Heat 4-inches of oil in a pot over high heat until the oil reaches 350F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the circles until golden brown on both sides, about 2 minutes.

Add the lemon zest, lemon juice, beer, sugar, cornstarch, and yolks to a saucepan off heat and whisk until well combined. Add the butter and place the pan over medium/low heat. Whisk until thickened, about 10 minutes. Allow to cool to room temperature. Add to a piping bag (with a metal tip and a pea-sized opening), refrigerate until chilled.

One at a time make a small slit in the side of the doughnuts.

Press the metal tip into the side of the doughnuts, pipe the filling into each doughnut adding about 2-3 tablespoons of curd to the center of each doughnut.

Dust the doughnuts with powdered sugar on both sides.