Makes 30 – 40 doughnut holes

Ingredients

3 ¾  cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoon lemon juice
3 eggs
2 tablespoons butter, softened
1 teaspoon fresh thyme, chopped fine
1 teaspoon fresh parsley, chopped fine
1 teaspoon fresh mint chopped fine
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest

For the coating

1 teaspoon lime zest
1 teaspoon orange zest
½ cup turbinado sugar

Directions

Combine all the ingredients in a mixer and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, just a few minutes.  Roll out into a flat ½ thick piece and cut little sections and form into balls using the palms of your hands and rolling. Refrigerate for about 1 hour.  Heat oil in a large sauté pan filled up at least with 2 inches of oil to a medium high heat.  Once hot drop the doughnuts in a few at a time and allow to cook for about 5 minutes moving around and flipping.  The doughnuts should be golden brown.  Take off the heat and drain on paper towels.  Sprinkle with the sugar coating a few moments after transferring to the towels.

Take some of the doughnuts and fill with lemon curd by placing the curd in a pastry bag fitted with a plain tip. Using the tip, poke a small hole the doughnuts  hole and squeeze a little curd in the center!

Lemon Curd

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.