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Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce

Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce
YIELDS
24 servings

Fresh, bright and a little crispy- these decadent fried treats are ideal for a lazy brunch or dessert.

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Ingredients

Lemon Cream Filling

½
cup mascarpone cheese, at room temperature
½
cup lemon curd
Grated zest of 1 lemon, plus 1 tsp fresh lemon juice

Blueberry Sauce

1
pint blueberries
¼
cup granulated sugar
2
tsp fresh lemon juice

Biscuit Doughnuts

6
cups canola oil
4
cups all-purpose flour, plus for dusting
4
tsp baking powder
1
tsp baking soda
1
tsp salt
12
Tbsp (1 ½ sticks) cold unsalted butter, cut into small pieces
1 ½
cups cold buttermilk
½
cup heavy cream
Confectioners' sugar, for rolling
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Directions

Notes

Special equipment: a deep-fry thermometer; a pastry bag and a thin tip

Step 1

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.

Step 2

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.

Step 3

Heat the oil in a Dutch oven until it registers 360ºF 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.

Step 4

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.

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