Instructions:
Step 1: Start by preparing the lemon curd. In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks. Stir constantly for 5-7 minutes until the mixture thickens. Remove from heat and whisk in the butter until smooth. Let cool completely, then refrigerate until ready to use.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Step 3: Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the blueberries.
Step 4: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully drop tablespoon-sized scoops of dough into the oil, frying a few at a time. Cook for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 5: While still warm, toss the donut holes in granulated sugar. Let cool slightly before filling.
Step 6: Fill a piping bag fitted with a small round tip with the chilled lemon curd. Poke a hole in each donut hole and pipe in the lemon curd until filled.
Step 7: For the citrus glaze, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over the filled donut holes or serve on the side for dipping.
Storage Information:
These donut holes are best enjoyed fresh on the day they’re made. However, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave to enjoy warm. Avoid freezing, as the lemon curd filling may change in texture.
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