Warm Italian Donuts Recipe

Prepare the Doughnut Batter

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

Combine Wet Ingredients

In another bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.

Mix Dry and Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.

Heat the Oil

In a deep pot, heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Fry the Donuts

Using a spoon or a small ice cream scoop, drop the batter into the hot oil in batches. Fry until golden brown, about 2-3 minutes per side.

Drain the Donuts

Remove the donuts from the oil and drain on paper towels. Allow to cool slightly.

Prepare the Cream

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.

Whip the Mixture

Using an electric mixer, whip the mixture until soft peaks form. Do not overwhip; it should be creamy and smooth.

Chill the Cream

Cover and refrigerate the mascarpone cream until you are ready to serve the donuts.

Combine Ingredients

In a saucepan over medium heat, whisk together the lemon juice, sugar, and eggs until well combined.

Cook the Mixture

Continue to cook while stirring constantly until the mixture thickens, about 8-10 minutes.

Add Butter and Zest

Remove from heat and stir in the butter and lemon zest until fully melted and incorporated.

Cool the Curd

Strain the lemon curd through a fine sieve into a bowl to remove any lumps, then cover and refrigerate until ready to use.