Description
Blueberry cake-style donut holes filled with lemon curd and finished with a smooth citrus glaze.
Ingredients
Scale
- Lemon Curd Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 tablespoon lemon zest
- Blueberry Donut Hole Batter
- 1 3/4 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons buttermilk
- 1 large egg
- 2 tablespoons Greek yogurt or sour cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1/2 cup blueberries
- For Frying
- Neutral frying oil
- Vanilla Citrus Glaze
- 1 cup powdered sugar
- 2 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Whisk lemon curd ingredients until smooth.
- Microwave until thickened, whisking between intervals.
- Chill curd until ready.
- Mix dry batter ingredients.
- Whisk wet ingredients and combine with butter.
- Fold dry ingredients into wet.
- Fold in blueberries.
- Chill dough 30 minutes.
- Heat oil to 350°F.
- Fry dough portions until golden.
- Glaze warm donut holes.
- Pipe lemon curd into centers.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg