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Is a donut still a donut if the hole doesn’t go all the way through? This recipe is telling me “yes.”
It was a happy accident, the day a few months ago when I overfilled the donut pan and the result was a donut with a little pocket. Ever since, I’ve been dreaming of putting that accident to good use and create the ultimate dessert! Part donut, part pie, all delicious.
To tell you the truth, this recipe doesn’t use real meringue. Gasp! I wanted to use a sturdier recipe that would hold up to piping on the donuts, and this is my absolute favorite frosting in the world. It’s light and sticky, like a meringue, but denser.
And feel free to use whatever filling your human heart desires for the center. I chose lemon curd (because absolutely everything is better with lemon curd) and my local grocery also had huckleberry curd, which I had never tried before, so I used that as well! This recipe would be delicious with any sort of jam or jelly or preserves or fresh fruit or even peanut butter or ice cream or candy or…
I know you’re celebrating National Donut Day with me, so here’s a roundup of the donut recipes that have been featured on this blog. Don’t weep for the terrible photography, but instead, be glad that it’s better. The tastiness of the recipes still stand, of course.
1. Count Chocula Donuts
2. Key Lime Pie Donuts
3. Pink Lemonade Donuts
4. Chai Tea Donuts
5. Donut Muffins with Vanilla Pastry Cream
6. Strawberry Donuts
7. Blood Orange Donuts
8. Pumpkin Spice Donuts
Fruit Curd & Meringue Donuts
slighty adapted from CenterCutCook
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup milk
1 tsp vanilla extract
1 tsp unsalted butter, melted
1. Preheat oven to 325 degrees. Grease donut pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, eggs, vanilla, and melted butter, mixing until just combined.
3. Each donut cavity in the donut pan should have three tablespoons of batter. Whether you use a spoon or a scoop to fill the cavities, make sure to cover the spoke in the center. If you can still see the spoke through the batter, that’s okay, just make sure that it’s covered. Covering the tops of the spoke will create the pocket.
4. Bake for 10-12 minutes, or until the tops of the donuts spring back lightly when touched. Let cool in the donut pan for a few minutes before transferring them to a wire rack to cool completely.
1 cup granulated sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla extract
fruit curd, or desired filling
1. In a medium-sized saucepan, combine sugar, water, and cream of tartar. Cook over medium heat until the sugar has dissolved and the mixture is bubbly.
2. In a large bowl, whip the egg whites and vanilla to soft peaks. While whipping on high, slowly drizzle in the warm sugar mixture. Continue to whip until stiff peaks have formed and frosting is bright white in color.
3. Pipe the frosting around the outside edges of the donuts, hole side up. I used a large French tip.
4. Optional: Place the frosted donuts on a cookie sheet and set under the broiler for 1-2 minutes, or until the frosting has turned a golden brown. Keep a close eye on it.
5. Carefully spoon the filling into the center of the donut, filling it so that it’s even with the top of the frosting.
Note: you will likely have leftover frosting if you’re making the donut recipe as written (if you’re doubling the donut recipe, you’ll have enough frosting to cover all 24 donuts). This frosting works very well with most cake flavors, in my experience. I keep leftover frosting in the refrigerator and try to use it within a couple of days.