Lemon Mint Curd and Donuts
  • Complexity: Medium
  • Srv: 12
  • Total Time: 1+ hr
  • By: Bruncheonette

Vanilla Cream Cheese Frosting

Ingredients

  • Butter- 8 ounces
  • Cream Cheese- 8 ounces
  • Vanilla Extract- 1 tsp
  • Powdered Sugar- 16 ounces

Directions

  1. With an electric mixer and a paddle attachment, on medium speed, cream together the butter, cream cheese, and vanilla extract
  2. Once smooth, reduce to low speed and slowly add all of the powdered sugar
  3. Return back to medium speed and mix for 3-4 minutes until the mixture is light and fluffy.
  4. Scoop into a piping bag, and set aside.

Lemon-Mint Curd

Ingredients

  • Fresh Mint- 1 ounce
  • Lemon Juice- 6.5 ounces
  • Sugar- 8 ounces
  • Eggs- 6.5 ounces
  • Lemon Zest- .25 ounces
  • Butter- 6 ounces

Directions

  1. Roughly chop mint leaves and steep in the lemon juice for 2-4 hours. Strain out mint leaves.
  2. Boil water in a saucepan. In a medium sized bowl, add the mint-lemon juice, sugar and eggs. Place the bowl over the boiling water. Stirring constantly, cook the mint-lemon mixture over the steam until the temperature reaches 180 degrees.
  3. Once temperature reaches 180 degrees, remove from heat. Add in butter and lemon zest. Once fully incorporated, chill in refrigerator.
  4. Prior to serving, strain out zest.

Pâte à Choux Donuts

Ingredients

  • Canola Oil- 32 ounces
  • Milk- 12 ounces
  • Water- 4 ounces
  • Sugar- 2 Tablespoons
  • Salt- 4 teaspoons
  • Unsalted Butter- 6 ounces
  • All Purpose Flour- 11.5 ounces
  • Eggs- 16.5 ounces

Directions

  1. Preheat canola oil in a large sauce pan to 350 degrees
  2. In a large saucepan, combine the milk, water, sugar, salt and butter and bring to a boil.
  3. Remove from the heat and add all of the flour. Once flour is mixed in with the liquid into a dough, return to medium-high heat
  4. Stir and cook the dough for another 5-7 minutes. A film will form on the bottom of the pan, and a nutty smell will be an indication that the dough is ready.
  5. Transfer the dough to an electric mixer fitted with a paddle attachment. Mix on low speed until the dough mixture is cooled/ warm to touch.
  6. On medium speed, add the eggs in 3 stages until they are fully incorporated. The dough will become smooth, glossy, and will fall in a v-shape ribbon when pulled away from the dough.
  7. Scoop rounds into a preheated canola oil. Allow to fry for 5-6 minutes. The dough will expand as it cooks. Remove from the oil when the rounds are puffed, golden brown and hollow.
  8. Allow to cool to touch. Fill with vanilla cream cheese frosting, dust with powdered sugar and serve with the mint-lemon curd.

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