Description
Soft, fluffy donut holes filled with tangy lemon curd, dotted with juicy blueberries, and topped with a light citrus-vanilla glaze. A perfect bite-sized treat for brunch or dessert.
Ingredients
- For the 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
- For the donut holes:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 3/4 cup fresh blueberries
- For frying:
- 4 cups neutral vegetable oil
- For the vanilla citrus glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan over medium-low heat, whisk together butter, lemon juice, sugar, eggs, and lemon zest for the lemon curd.
- Cook while stirring constantly until thick enough to coat the back of a spoon. Remove from heat and chill completely.
- In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, vanilla, and melted butter.
- Stir wet ingredients into dry until just combined. Gently fold in blueberries.
- Heat oil in a deep pot to 350°F (175°C). Scoop small amounts of batter into the oil and fry 2–3 minutes, turning to brown evenly.
- Drain on paper towels and let cool slightly.
- Use a piping tip or knife to make a hole in each donut hole. Fill with chilled lemon curd using a piping bag or spoon.
- Whisk together powdered sugar, lemon juice, milk, and vanilla to make the glaze.
- Dip or drizzle glaze over filled donut holes. Allow glaze to set before serving.
Notes
- Use a thermometer to keep oil at 350°F for even cooking.
- Do not overmix the batter to keep donut holes tender.
- Let the lemon curd fully chill before piping into donuts.
- Baking option available using a mini muffin tin.
- Best served the same day, but can be stored chilled for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
