White Chocolate Blackberry Glazed Lemon Berliners – light fluffy donuts topped with a sweet blackberry glaze and filled with lemon curd. Perfect for breakfast or afternoon coffee.
With all the fresh strawberries around, I’ve been on a strawberry binge lately. Time for something new. I’ve never made donuts before so I thought I’d give them a try. I love lemon and Deiss sent me a lemon zester/cheese grater to try out.
The first thing I noticed was the weight. The Deiss lemon zester is one solid kitchen tool. It’s incredibly sharp so lemon zest comes off with just one swipe. The protective cover keeps you from cutting yourself when it’s not in use.
I’m loving how easy it is to zest citrus and grate cheese. Deiss recommends freezing the cheese first so it doesn’t stick. That’s a handy trick I’d never tried and it works great (no pun intended).
Now onto the donuts. I was actually looking to use my new donut pan but Joy of Cooking didn’t have any baked donut recipes. This recipe starts with potato roll dough. I added lemon zest to give the donuts more lemon flavor. You roll the dough and cut it like biscuit dough.
Even though the disks are small, they expand a LOT when they rise and when you fry them. You make these like a sandwich. Brush the lower round with egg wash, put a spoonful of lemon curd in the middle, top with the other round and pinch the two together.
I let mine rise for a second time. This dries out the dough a little so it doesn’t absorb the oil as much. This recipe makes about 30 Berliners. If you want more filling, you can use a large piping tip and poke a hole in the side to pipe in some more.
I happened to have some frozen blackberries which go so well with lemon but you could use raspberries or flavor the glaze with more lemon zest.
White Chocolate Blackberry Glazed Lemon Berliners are large donuts but it’s hard to stop at one. You can keep the unglazed ones in a sealed container for a few days but they’re best fresh.
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