Biscuit Fried Lemon Bonuts Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined.

Cut in butter

Add the cold cubed butter to the dry mix. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Mix mascarpone and wet

In a separate bowl whisk the mascarpone cheese with the buttermilk and the egg until smooth and slightly loose. Fold the mascarpone mixture into the dry ingredients just until a shaggy dough forms. Do not overmix; the dough should be slightly sticky but workable.

Chill and cut MINI biscuits

Turn the dough out onto a lightly floured surface and gently press to a 3/4-inch thickness. Fold once to create layers, then press again to 3/4-inch. Using a 1.75-inch round cutter (to make SIG MINI Sed BISCUITS), cut rounds and place them on a baking sheet. Gather scraps, press gently, and cut additional rounds. Refrigerate the rounds on the sheet for 20–30 minutes to firm up; chilling prevents excessive oil absorption during frying.

Make THE B - ROLL lemon curd filling

In a small saucepan combine the lemon juice, lemon zest, granulated sugar (1/2 cup), and cornstarch. Whisk until smooth. Place over medium-low heat and cook, stirring constantly, until the mixture thickens and becomes glossy, about 4–6 minutes. Remove from heat and whisk in the butter until melted and smooth. Allow the lemon curd to cool to room temperature, then chill in the refrigerator for at least 20 minutes so it firms enough to pipe.

Prepare lemon glaze

In a small bowl whisk together the powdered sugar, vanilla extract, and water (2 tablespoons) until smooth. If glaze is too thick, add small additional teaspoons of water to reach a thick but pourable consistency. Stir in a teaspoon of lemon zest if you want extra brightness.

Heat oil

Pour neutral oil into a wide, heavy-bottomed pot or deep skillet to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of dough: it should sizzle and brown slowly without burning.

Fry the MINI biscuits

Working in batches of 6–8, carefully lower chilled biscuit rounds into the hot oil. Fry for 2–3 minutes per side, turning once with a slotted spoon, until deep golden brown and puffed. Maintain oil temperature between 330–360°F; adjust heat as needed. Transfer fried bonuts to a wire rack set over a baking sheet lined with paper towels to drain briefly.

Sugar toss

While still warm (but not greasy), toss the fried bonuts in the 1/2 cup granulated sugar until evenly coated. Place sugared bonuts back on the rack to set for a minute.

Pipe THE B - ROLL lemon curd

Fit a piping bag with a small round tip (about 4–6 mm) and fill with the chilled lemon curd. Insert the tip into the side or bottom of each sugared bonut and gently pipe 1–2 tablespoons of lemon curd into the center until you feel slight resistance and the bonut yields a bit. Do not overfill. Alternatively, cut a small slit on the side and spoon filling in.

Glaze and finish

Drizzle each filled bonut with the lemon glaze or dip the top into the glaze for a shinier finish. Sprinkle a pinch of finely grated lemon zest over each glazed bonut for aroma and visual contrast.

Rest and serve

Allow glazed bonuts to set for 5–10 minutes so glaze firms slightly. Serve warm or at room temperature. Best eaten the day of frying.