Serves 18
Directions
- 1Melt the butter in a bowl.
- 2Add lemon juice, eggs, sugar and lemon zest.
- 3Whisk until combined.
- 4Microwave for 1 minute, remove and whisk thoroughly, repeat this process 4-6 more times until the mixture is thick enough to coat the back of a spoon.
- 5Allow to cool and then place into the fridge until ready to use.
- 6Whisk together the flour, sugar, baking powder, baking soda, and salt.
- 7Whisk together the buttermilk, egg, greek yogurt, and vanilla until combined.
- 8Add the melted butter and whisk until fully incorporated.
- 9Add the dry ingredients to the wet, and fold with a spatula or wooden spoon until just combined (the dough will be sticky).
- 10Add the blueberries and very gently fold them in until evenly dispersed.
- 11Cover the bowl and place in the fridge to chill for at least 30 minutes.
- 12Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
- 13Heat on medium-high until it reaches 350F-370F.
- 14Line a wire cooling rack with a thick layer of paper towels.
- 15Use a small cookie scoop to scoop the dough and drop directly into the hot oil.
- 16Add 6-8 donut holes at a time, frying for 2-4 minutes, until golden. I tossed mine using a fork to continually flip them over during the frying process.
- 17Use a slotted spoon to carefully remove and transfer to the rack with paper towels.
- 18Repeat with the remaining dough.
- 19Make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.
- 20Dunk each donut hole into the glaze and toss to coat.
- 21Set on a cooling rack until the glaze sets.
- 22Transfer the lemon curd to a piping bag fitted with a long, filling attachment.
- 23Gently insert the pastry filling tip into the donut holes and squeeze some lemon curd inside.
Ingredients
- 1.75 cups all-purpose flour
- 6 tbsp granulated sugar
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 cup buttermilk
- 2 tbsp buttermilk
- 1 egg
- 2 tbsp greek yogurt
- 2 tbsp salted butter
- 1 tsp vanilla extract
- 0.5 cup fresh or frozen blueberries
- avocado oil
- 0.25 cup salted butter
- 0.5 cup fresh lemon juice
- 1 cup granulated sugar
- 3 eggs
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2 4 cultured buttermilk
- 0.5 tsp vanilla extract or paste
Equipment
bowlspoonwhiskspatulapotcooling rackpaper towelspiping bagfilling attachment
Tips
- Whisking well after each heating is key!
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