Blueberry Lemon Curd Donut Holes

Serves 18
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Directions

  1. 1Melt the butter in a bowl.
  2. 2Melt the butter in a bowl.
  3. 3Melt the butter in a bowl.
  4. 4Add lemon juice, eggs, sugar and lemon zest.
  5. 5Add lemon juice, eggs, sugar and lemon zest.
  6. 6Add lemon juice, eggs, sugar and lemon zest.
  7. 7Whisk until combined.
  8. 8Whisk until combined.
  9. 9Whisk until combined.
  10. 10Microwave 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.
  11. 11Microwave 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.
  12. 12Microwave 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.
  13. 13Allow to cool and then place into the fridge until ready to use.
  14. 14Allow to cool and then place into the fridge until ready to use.
  15. 15Allow to cool and then place into the fridge until ready to use.
  16. 16Whisk together the flour, sugar, baking powder, baking soda, and salt.
  17. 17Whisk together the flour, sugar, baking powder, baking soda, and salt.
  18. 18Whisk together the flour, sugar, baking powder, baking soda, and salt.
  19. 19Whisk together the buttermilk, egg, greek yogurt, and vanilla until combined.
  20. 20Whisk together the buttermilk, egg, greek yogurt, and vanilla until combined.
  21. 21Whisk together the buttermilk, egg, greek yogurt, and vanilla until combined.
  22. 22Add the melted butter and whisk until fully incorporated.
  23. 23Add the melted butter and whisk until fully incorporated.
  24. 24Add the melted butter and whisk until fully incorporated.
  25. 25Add the dry ingredients to the wet, and fold with a spatula or wooden spoon until just combined (the dough will be sticky).
  26. 26Add the dry ingredients to the wet, and fold with a spatula or wooden spoon until just combined (the dough will be sticky).
  27. 27Add the dry ingredients to the wet, and fold with a spatula or wooden spoon until just combined (the dough will be sticky).
  28. 28Add the blueberries and very gently fold them in until evenly dispersed.
  29. 29Add the blueberries and very gently fold them in until evenly dispersed.
  30. 30Add the blueberries and very gently fold them in until evenly dispersed.
  31. 31Cover the bowl and place in the fridge to chill for at least 30 minutes.
  32. 32Cover the bowl and place in the fridge to chill for at least 30 minutes.
  33. 33Cover the bowl and place in the fridge to chill for at least 30 minutes.
  34. 34Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
  35. 35Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
  36. 36Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
  37. 37Heat on medium-high until it reaches 350F-370F.
  38. 38Heat on medium-high until it reaches 350F-370F.
  39. 39Heat on medium-high until it reaches 350F-370F.
  40. 40Line a wire cooling rack with a thick layer of paper towels.
  41. 41Line a wire cooling rack with a thick layer of paper towels.
  42. 42Line a wire cooling rack with a thick layer of paper towels.
  43. 43Use a small cookie scoop to scoop the dough and drop directly into the hot oil.
  44. 44Use a small cookie scoop to scoop the dough and drop directly into the hot oil.
  45. 45Use a small cookie scoop to scoop the dough and drop directly into the hot oil.
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Use a slotted spoon to carefully remove and transfer to the rack with paper towels.
  50. 50Use a slotted spoon to carefully remove and transfer to the rack with paper towels.
  51. 51Use a slotted spoon to carefully remove and transfer to the rack with paper towels.
  52. 52Repeat with the remaining dough.
  53. 53Repeat with the remaining dough.
  54. 54Repeat with the remaining dough.
  55. 55Make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.
  56. 56Make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.
  57. 57Make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.
  58. 58Dunk each donut hole into the glaze and toss to coat.
  59. 59Dunk each donut hole into the glaze and toss to coat.
  60. 60Dunk each donut hole into the glaze and toss to coat.
  61. 61Set on a cooling rack until the glaze sets.
  62. 62Set on a cooling rack until the glaze sets.
  63. 63Set on a cooling rack until the glaze sets.
  64. 64Transfer the lemon curd to a piping bag fitted with a long, filling attachment.
  65. 65Transfer the lemon curd to a piping bag fitted with a long, filling attachment.
  66. 66Transfer the lemon curd to a piping bag fitted with a long, filling attachment.
  67. 67Gently insert the pastry filling tip into the donut holes and squeeze some lemon curd inside.
  68. 68Gently insert the pastry filling tip into the donut holes and squeeze some lemon curd inside.
  69. 69Gently insert the pastry filling tip into the donut holes and squeeze some lemon curd inside.

Ingredients

  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 6 tbsp granulated sugar
  • 6 tbsp granulated sugar
  • 6 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 2 tbsp buttermilk
  • 2 tbsp buttermilk
  • 2 tbsp buttermilk
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tbsp greek yogurt
  • 2 tbsp greek yogurt
  • 2 tbsp greek yogurt
  • 2 tbsp salted butter
  • 2 tbsp salted butter
  • 2 tbsp salted butter
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup fresh or frozen blueberries
  • 0.5 cup fresh or frozen blueberries
  • 0.5 cup fresh or frozen blueberries
  • avocado oil
  • avocado oil
  • avocado oil
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.5 cup fresh lemon juice
  • 0.5 cup fresh lemon juice
  • 0.5 cup fresh lemon juice
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 2 4 cultured buttermilk
  • 2 4 cultured buttermilk
  • 2 4 cultured buttermilk
  • 0.5 tsp vanilla extract or paste
  • 0.5 tsp vanilla extract or paste
  • 0.5 tsp vanilla extract or paste

Equipment

bowlspoonwhiskspatulapotcooling rackpaper towelspiping bagfilling attachment

Tips

  • Whisking well after each heating is key!