Description
Light as air, these doughnuts are filled with wild blueberry preserves and a hint of lemon. Serve warm with a luscious vanilla mascarpone dipping sauce.
Ingredients
Units
Scale
- 3/4 cup whole milk
- 1 1/4 teaspoons active dry yeast
- 4 tablespoons (57 g) butter
- 1 large egg
- 2 tablespoons (25 g) sugar
- 1/2 teaspoon salt
- zest of 1 lemon
- 2 1/4 cups (270 g) bread flour
- vegetable oil
- 1/2 cup (118 ml) Bonne Maman Wild Blueberry Preserves
- 1/2 cup (118 ml) granulated sugar
- 1/2 cup (118 ml) mascarpone cheese
- 5 tablespoons (59 ml) whole milk
- 1 tablespoon confectioners sugar
- seeds from 1/2 vanilla bean
Instructions
- In the bowl of a standing mixer fitted with a dough hook, add the milk and yeast. Stir gently to combine and allow to sit until foamy, about 10 to 15 minutes.
- In a separate medium bowl, whisk together the melted butter, egg, sugar, salt, and lemon zest. Add to the foamy yeast and milk mixture and stir to combine. With the mixer on low, gradually add the flour until incorporated. Once the mixture forms a dough that pulls away from the sides of the bowl, increase the mixer speed to medium-low and beat until the dough is smooth and only slightly sticky, about 5-7 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time and beat until incorporated.
- Lightly oil a large bowl with vegetable oil and add the ball of dough. Cover with plastic wrap and set in a warm, draft-free place for about 1 hour, or until doubled in size.
- Once risen, gently punch the dough down and turn out onto a lightly floured work surface. Roll into an approximate 10 to 12-inch circle, about ½-inch-thick. Using a 3-inch biscuit cutter (or upside-down glass), cut 6 to 8 circles from the dough, discarding any scraps. Place the circles on a lightly floured, large baking sheet, spaced at least 2 inches apart and cover loosely with plastic wrap. Allow to rise in a warm, draft-free place for about 1 hour, or until slightly puffed.
- Spoon preserves into a pastry bag fitted with a small tip and pour sugar onto a plate or shallow bowl.
- In a Dutch oven fitted with a candy thermometer, add about 3 inches of vegetable oil and heat to 350°F (177°C). Working in batches of 2 to 3 at a time, gently add the doughnuts to the oil and cook, flipping once halfway through, for about 2 to 3 minutes per side, or until golden and cooked through. Transfer the doughnuts to a wire rack set over a baking sheet and allow to cool for about 5 minutes.
- Once the doughnuts have cooled slightly, roll them in the sugar, one at a time, until completely coated. Using the tip of your pastry bag, poke a hole into the side of each doughnut and gently squeeze in about a tablespoon of the preserves. If you have trouble, use a knife to create a pocket before filling, or simply cut the doughnuts in half, spread the preserves, and sandwich them back together.
- To make the vanilla mascarpone sauce, whisk all ingredients together in a bowl until well combined. If the sauce is too thick, add more milk, 1 tablespoon at a time, until you reach your desired consistency.
- Serve the doughnuts warm with vanilla mascarpone sauce on the side for dipping.
Notes
- For richer flavor, use high-quality wild blueberry preserves.
- If you don’t have a pastry bag, use a zip-top bag with a corner snipped off to fill the doughnuts.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; the mascarpone sauce should be refrigerated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50