Name: Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 24 doughnuts
Ingredients: 1/2 cup mascarpone cheese, at room temperature; 1/2 cup lemon curd; Grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice; 1 pint blueberries; 1/4 cup granulated sugar; 2 teaspoons fresh lemon juice; 6 cups canola oil; 4 cups all-purpose flour, plus for dusting; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1 1/2 cups cold buttermilk; Confectioners' sugar, for rolling

Directions

Watch how to make this recipe.

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. Mix until smooth. Cover and chill for 30 minutes and up to 24 hours. Transfer to a pastry bag fitted with a thin tip.
For the sauce: Combine the blueberries, granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat. Reduce the heat so the mixture just simmers, and cook until the berries break down and the sauce thickens, about 10 minutes. Transfer to a blender and blend until smooth. Add the lemon juice, transfer to a bowl and let cool while you make the doughnuts.
For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer. Put a rack on a baking sheet. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until a dough just begins to come together.
Roll the dough into a square about 1/2-inch thick. Cut the dough into 1-inch pieces and roll into balls. 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. Use a slotted spoon or spider to transfer the doughnuts to the rack. Let cool slightly. Pipe some lemon cream into each doughnut and then roll in confectioners' sugar. Serve immediately with blueberry sauce on the side for dipping.

This recipe has been updated and may differ from what was originally published or broadcast.

Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce

Ingredients

Lemon Cream Filling:

Blueberry Sauce:

Biscuit Doughnuts:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages