Warm Doughnuts with Passion Fruit Curd

  • 4 large eggs
  • 1 cup sugar
  • Finely grated zest of 3 lemons
  • 3/4 cup fresh passion fruit
  • Small pinch citric acid
  • 10 1/2 ounces (2 sticks plus 5 tablespoons)
  • cold unsalted butter, cut into cubes
  • Vegetable oil for frying
  • 2 tubes buttermilk biscuits, such as
    Pillsbury Grands Buttermilk Biscuits
  • 2 cups granulated sugar

In a heatproof bowl set over boiling water, whisk the eggs, sugar, lemon zest, lemon juice and citric acid together.

Continue cooking, whisking constantly, until the mixture reaches 180 F on an instant-read thermometer.

Remove from the heat and strain through a sieve.

Transfer the mixture to a blender and let cool to 140 F.

With the blender running, add the butter, piece by piece.

Fry the biscuits in batches of 2 or 3 until golden brown, 2-3 minutes on each side.

Carefully with tongs, lift the doughnuts out of the hot oil allowing them to drain over the oil for a second.

Toss the warm doughnuts in the sugar.

Make a hole large enough along the edge of the doughnut to fit the tip of the pastry bag.

Pipe the curd filling into each doughnut and eat right away!