Blueberry Lemon Curd Donut Holes

Ingredients

Ingredient notes & substitutions

Buttermilk:

The acid reacts with the baking soda for lift and keeps the crumb tender. No buttermilk? Stir 1 1/2 teaspoons of lemon juice into 1/2 cup of milk and rest it 5 minutes.

Blueberries:

Fresh or frozen both work. Frozen go in still frozen - thawed berries collapse and bleed straight through the batter.

Fresh lemon juice:

Bottled juice makes a noticeably duller curd. You need about three lemons for the juice and the zest together.

Greek yogurt:

Adds fat and acidity for a tender crumb. Sour cream is an even swap.

A small cookie scoop:

Not an ingredient but close to essential - it is what makes the holes uniform, so they cook in the same time.

Method

1. 1

   Make the curd first so it has time to chill. Melt the butter in a large microwave-safe bowl, then whisk in the sugar, lemon juice, eggs and zest until smooth.

2. 2

   Microwave 1 minute, then whisk thoroughly. Microwave in further 30-second bursts, whisking well after every single one, until the curd thickly coats the back of a spoon - usually 4 to 6 more bursts. The whisking between bursts is not optional: it is what keeps the eggs from scrambling at the hot edges of the bowl.

3. 3

   Cover and refrigerate until cold and set, at least 1 hour. It thickens considerably as it chills.

4. 4

   Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.

5. 5

   In another bowl whisk the buttermilk, egg, yogurt and vanilla until smooth, then whisk in the melted butter.

6. 6

   Fold the dry into the wet with a spatula until only just combined - the dough will be thick and sticky. Overmixing makes tough, chewy donut holes.

7. 7

   Add the blueberries and fold very gently, just enough to distribute them. Crushed berries bleed through the batter and turn the whole thing grey-purple.

8. 8

   Cover and chill at least 30 minutes. Cold dough holds a round shape in the oil instead of spreading.

9. 9

   Heat 2 inches of oil in a heavy pot to 350-360F and line a wire rack with paper towels.

10. 10

    Scoop the dough with a small cookie scoop and drop it straight into the oil, 6-8 at a time. Fry 2-4 minutes, turning them with a fork as they cook so they colour evenly all round - they will not roll over by themselves.

11. 11

    Lift out with a slotted spoon onto the rack and repeat with the rest of the dough, letting the oil come back to temperature between batches.

12. 12

    Whisk the glaze smooth, adding buttermilk a tablespoon at a time if it is too thick. Toss each donut hole to coat and set back on the rack until the glaze sets.

    
13. 13

    Fit a piping bag with a long filling tip, load it with the cold lemon curd, insert the tip into each donut hole and squeeze until it just swells. Serve straight away.

    
14. 14

    Enjoy ..

    
15. 15

    bon appetit..

    

Variations to try

• Swap the lemon curd for raspberry jam or pastry cream.
• Use raspberries or blackberries in place of the blueberries.
• Toss the hot holes in cinnamon sugar instead of glazing, and serve the curd alongside for dipping.
• Add a tablespoon of lemon zest to the dough as well for a sharper result.

Storage & make-ahead

Best the day they are made, and ideally within a few hours of filling - curd softens the crumb over time. Store unfilled glazed holes in an airtight container at room temperature for 1 day. The lemon curd keeps in a sealed jar in the refrigerator for up to 1 week and freezes for 3 months, which makes it worth doubling. Do not freeze filled donut holes.

Frequently asked questions

My lemon curd is lumpy or scrambled.

It went too long between whisks. Push it through a fine sieve to rescue it, and next time whisk after every single 30-second burst.

Can I bake these instead?

In a mini muffin tin at 350F for 12-14 minutes, yes - but they become blueberry muffin bites rather than donut holes. The crisp fried shell is most of the appeal.

Why did my donut holes stay raw inside?

The oil was too hot or the scoops too large. Hold at 350-360F and use a small cookie scoop, about 1 1/2 tablespoons.

Do I have to fill them?

No - they are good glazed and plain, with the curd served alongside for dipping. Filling is the fussy step and the most impressive one.