Lemon Mint Curd and Donuts
- Complexity: Medium
- Srv: 12
- Total Time: 1+ hr
- By: Bruncheonette
Vanilla Cream Cheese Frosting
- Butter- 8 ounces
- Cream Cheese- 8 ounces
- Vanilla Extract- 1 tsp
- Powdered Sugar- 16 ounces
- With an electric mixer and a paddle attachment, on medium speed, cream together the butter, cream cheese, and vanilla extract
- Once smooth, reduce to low speed and slowly add all of the powdered sugar
- Return back to medium speed and mix for 3-4 minutes until the mixture is light and fluffy.
- Scoop into a piping bag, and set aside.
- Fresh Mint- 1 ounce
- Lemon Juice- 6.5 ounces
- Sugar- 8 ounces
- Eggs- 6.5 ounces
- Lemon Zest- .25 ounces
- Butter- 6 ounces
- Roughly chop mint leaves and steep in the lemon juice for 2-4 hours. Strain out mint leaves.
- 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.
- Once temperature reaches 180 degrees, remove from heat. Add in butter and lemon zest. Once fully incorporated, chill in refrigerator.
- Prior to serving, strain out zest.
Pâte à Choux Donuts
- 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
- Preheat canola oil in a large sauce pan to 350 degrees
- In a large saucepan, combine the milk, water, sugar, salt and butter and bring to a boil.
- 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
- 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.
- 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.
- 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.
- 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.
- Allow to cool to touch. Fill with vanilla cream cheese frosting, dust with powdered sugar and serve with the mint-lemon curd.