Biscuit Doughnuts With Lemon Cream Filling And Blueberry Sauce
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Lemon Curd1 cup
Granulated Sugar2 tsps
Lemon Juice (fresh)6 cups
Canola Oil4 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.5 cups
Buttermilk (cold)1 cup
Heavy CreamDirections:
1
Special equipment: a deep-fry thermometer; a pastry bag and a thin tip For the filling: Combine the mascarpone, lemon curd and lemon zest and juice in a bowl
2
Mix until smooth
3
Cover and chill for 30 minutes and up to 24 hours
4
Transfer to a pastry bag fitted with a thin tip
5
For the sauce: Combine the blueberries, granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat
6
Reduce the heat so the mixture just simmers, and cook until the berries break down and the sauce thickens, about 10 minutes
7
Transfer to a blender and blend until smooth
8
Add the lemon juice, transfer to a bowl and let cool while you make the doughnuts
9
For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer
10
Put a rack on a baking sheet
11
Combine the flour, baking powder, baking soda and salt in a large bowl
12
Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal
13
Add the buttermilk and mix gently until a dough just begins to come together
14
Roll the dough into a square about 1/2-inch thick
15
Cut the dough into 1-inch pieces and roll into balls
16
Working in batches (so the doughnuts have plenty of space to float in), fry the dough balls until golden brown and cooked through, about 4 minutes
17
Use a slotted spoon or spider to transfer the doughnuts to the rack
18
Let cool slightly
19
Pipe some lemon cream into each doughnut and then roll in confectioners' sugar
20
Serve immediately with blueberry sauce on the side for dipping