BLUEBERRY LEMON CURD DONUT HOLES
Serves 17
60 mins prep
20 mins cook
80 mins total
BLUEBERRY LEMON CURD DONUT HOLES The best little bites š„¹ Recipe below OR comment āDONUTSā to get the recipe sent to you š¤ #Recipe Details (makes 16-18): Blueberry Donut Holes: - 1 3/4 cups (225g) AP flour - 6 tbsp (80g) granulated sugar - 1 tsp (4g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1/2 cup + 2 tbsp (150ml) buttermilk, room temp - 1 egg, room temp - 2 tbsp (40g) greek yogurt, room temp - 2 tbsp (28g) salted butter, melted - 1 tsp (4g) vanilla extract - 1/2 cup (65g) fresh/frozen blueberries - Avocado oil, for frying Lemon Curd: - 1/4 cupĀ (58g) salted butter, melted - 1/2 cup (120ml) lemon juice - 1 cupĀ (220g) granulated sugar - 3 eggs, room temp & beaten - 1 tbspĀ (6g) lemon zest Vanilla Buttermilk Glaze: - 1 cup (120g) powdered sugar - 2-4 (30-60ml) buttermilk - 1/2 tsp (2g) vanilla extract Instructions: Prepare Lemon Curd: In a heat-safe bowl, melt the butter. Whisk in the lemon juice, eggs, sugar & lemon zest. Microwave for 1 min. Remove & whisk thoroughly. Microwave again for 30 secs & whisk well. Repeat 4-6x until thick enough to coat the back of a spoon. Once thickened, cool & place in the fridge. Dough: In a bowl, whisk together the flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk together the buttermilk, egg, greek yogurt & vanilla until combined. Add the melted butter; whisk. Add dry ingredients to wet; fold until just combined (will be sticky). Add blueberries & gently fold. Cover bowl & chill in the fridge for at least 30 mins. Fry: Fill a large pot or Dutch oven w/ oil, filling ~2ā in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire cooling rack w/ paper towels. Use a small cookie scoop to scoop the dough & drop directly into oil (6-8 at a time). Fry for 2-4 mins, flipping as needed until golden. Carefully remove & transfer to the rack w/ paper towels. Repeat. Glaze: Whisk together the ingredients in a bowl, until smooth. Dunk each donut hole into the glaze. Set on a cooling rack. Transfer lemon curd to a piping bag fitted w/ a long, filling attachment. Inert the filling tip into the donut holes & squeeze lemon curd inside. Enjoy!
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Prepare Lemon Curd: In a heat-safe bowl, melt the butter. Whisk in the lemon juice, eggs, sugar & lemon zest. Microwave for 1 min. Remove & whisk thoroughly. Microwave again for 30 secs & whisk well. Repeat 4-6x until thick enough to coat the back of a spoon. Once thickened, cool & place in the fridge. Dough: In a bowl, whisk together the flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk together the buttermilk, egg, greek yogurt & vanilla until combined. Add the melted butter; whisk. Add dry ingredients to wet; fold until just combined (will be sticky). Add blueberries & gently fold. Cover bowl & chill in the fridge for at least 30 mins. Fry: Fill a large pot or Dutch oven w/ oil, filling ~2ā in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire cooling rack w/ paper towels. Use a small cookie scoop to scoop the dough & drop directly into oil (6-8 at a time). Fry for 2-4 mins, flipping as needed until golden. Carefully remove & transfer to the rack w/ paper towels. Repeat. Glaze: Whisk together the ingredients in a bowl, until smooth. Dunk each donut hole into the glaze. Set on a cooling rack. Transfer lemon curd to a piping bag fitted w/ a long, filling attachment. Inert the filling tip into the donut holes & squeeze lemon curd inside. Enjoy!
