Biscuit Doughnuts With Lemon Cream Filling And Blueberry Sauce Recipes

BISCUIT DOUGHNUTS WITH LEMON CREAM FILLING AND BLUEBERRY SAUCE

Steps:

• For the filling: 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.
• For the sauce: 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.
• For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F 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.
• 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.

DOUGHNUTS WITH 3 FILLINGS: LEMON CREAM, WILD MAINE HUCKLEBERRY, AND APPLE QUINCE FILLING

Steps:

• The night before or early in the day, place 2 cups flour, 1/2 packet yeast and 2/3 cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe. Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, 2/3 cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2 hours. No more than 8 hours before serving, roll out dough to about 1/2 inch thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on a salad-sized plate. Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thick pieces of paper towel to absorb excess oil, then immediately roll in sugar on plate. Using a pastry tube, fill warm doughnuts with alternate mixtures. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired.
• Wash and zest 4 lemons. Add the zest to the milk and set aside. Segment the lemons and place into an airtight container. Cover the segments with 1/2 cup of the sugar and let sit overnight. It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast. Add 1/41/4 cup of the sugar to the milk and zest and heat over medium heat. Whip the yolks and egg with the remaining 1/4 cup of the sugar the cornstarch. When the milk comes to a boil, temper the eggs by adding a small bit of the boiling liquid to the eggs, then add the egg mixture back into the pot and cook until the mixture is thick and the starch has been cooked out. Quickly remove the mixture from the pot and pour into a bowl set over ice. Whisk in the butter, lemon juice. Let the mixture cool. Cover with plastic wrap so a skin doesn't form. When ready to serve, whip cream to stiff peak, and whip pastry cream smooth and fold together along with the lemon segments. Be sure to wipe off any excess sugar attached to the segments before using.
• Cook sugar and water to soft ball stage and add one pint of huckleberries. Reduce the heat to medium and cook for 8 minutes.
• Strain the liquid and add it back to the pot along with the finely diced apple and orange zest.
• Cook the apples until dissolved. Strain the sauce and cool.
• Fold into the thick syrup the fresh huckleberries and use as the filling for the doughnuts.
• Cook lemon juice with 3/4 cup sugar and the vanilla bean to soft ball stage. Meanwhile cook the quince in water with 1 cup of sugar (the quince is peeled, cored and cut in 1/2) until tender, dice the quince. When lemon and sugar is ready, add the apples, cook until tender. At the minute toss in the quince.