Ingredients
Equipment
Method
Making Lemon Curd
- In a large microwave-safe bowl, melt the butter for the lemon curd. Add the lemon juice, eggs, sugar, and lemon zest. Whisk until combined.
- Cook the mixture in the microwave for 1 minute, remove, and whisk thoroughly. Repeat this process for 4-6 times until thickened.
- Allow the lemon curd to cool, then place it in the fridge until ready to use.
Preparing Donut Holes
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, whisk together the buttermilk, egg, greek yogurt, and vanilla. Add the melted butter and whisk until fully incorporated.
- Add the dry ingredients to the wet mixture and fold until just combined. Gently fold in the blueberries. Cover and chill the dough for at least 30 minutes.
- Heat avocado oil in a large pot to 350F-370F.
- Line a wire cooling rack with paper towels.
- Use a small cookie scoop to drop dough into the hot oil. Fry 6-8 donut holes at a time for 2-4 minutes until golden.
- Remove with a slotted spoon and transfer to the cooling rack. Repeat with remaining dough.
Making the Glaze
- Prepare the glaze by whisking together all glaze ingredients until smooth. Adjust thickness by adding more buttermilk or powdered sugar as needed.
- Dunk each donut hole into the glaze and set on a cooling rack until the glaze sets.
- Transfer the lemon curd to a piping bag and fill each donut hole with lemon curd.
Nutrition
Notes
Feel free to customize the berries or add extracts for different flavor profiles.