Warm Italian Donuts Recipe

Name: JOEY Kelownas Warm Italian Donuts Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 2 whole eggs; 0.5 cups milk; 1 tsp vanilla extract; 4 tbs unsalted butter; 4 cups vegetable oil; 1 cup mascarpone cheese; 1 cup heavy cream; 0.25 cups powdered sugar; 1 tsp vanilla extract; 0.5 cups fresh lemon juice; 1 cup granulated sugar; 3 whole eggs; 0.5 cups unsalted butter; 1 tbs lemon zest

Inspired by JOEY Kelowna

Time1h

Serves12

vanilla + mascarpone cream, lemon curd

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Ingredients

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Doughnut Ingredients

2 cups 00 bread flour

1 cup granulated sugar

2 tsp Baking powder

1/2 tsp Celtic sea salt

2 whole Eggs

1/2 cups Milk

1 tsp Watkins vanilla extract

4 tbs Unsalted butter

4 cups Tuscany sunflower oil

Mascarpone Cream

1 cup mascarpone cheese

1 cup Heavy cream

1/4 cups powdered sugar

1 tsp Watkins vanilla extract

Lemon Curd

1/2 cups fresh lemon juice

1 cup granulated sugar

3 whole Eggs

1/2 cups Unsalted butter

1 tbs Lemon zest

Method

Making the Donuts

Prepare the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed. Melt the butter and fold it into the dough.

Fry the Donuts

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drop spoonfuls of the dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Making the Mascarpone Cream

Prepare the Cream

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip until soft peaks form. Set aside in the refrigerator until ready to serve.

Making the Lemon Curd

Prepare the Curd

In a saucepan, combine lemon juice, sugar, and eggs. Cook over medium heat, whisking constantly until the mixture thickens (about 10 minutes). Remove from heat and stir in butter and lemon zest. Let cool.

Serving

Assemble the Dish

Once the donuts are ready, fill them with the mascarpone cream using a piping bag. Serve with lemon curd drizzled on top or on the side.