06/05/2026
It’s National Donut Day! Crisp and clean meets zesty and sweet with this French Blonde Sancerre and Blueberry Lemon Donut Hole pairing.
Ingredients
LEMON CURD
3/4 cup lemon juice, freshly squeezed
3/4 cup white sugar
1/2 cup butter, cubed
3 large eggs
2 tablespoons grated lemon zest
DONUTS
1 3/4 cups flour
6 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup + 2 tbsp buttermilk
1 egg
2 tbsp Greek yogurt
2 tbsp butter, melted
1 tsp vanilla extract
1/2 blueberries
Neutral oil (for frying)
GLAZE
1 cup powdered sugar
3 tbsp buttermilk
1/2 tsp vanilla extract
Combine lemon juice, sugar, eggs, and lemon zest in sauce pan and cook over medium low heat, whisking continuously. When curd thickens and bubbles rise to surface, remove from heat and whisk in butter. Place in container such as a mason jar and cool in refrigerator for at least 3 hours.
For the dough, combine flour, sugar, baking powder, baking soda, and salt in large bowl. In a separate bowl, mix together buttermilk, egg, Greek yogurt, and vanilla. Once combined, whisk in melted butter.
Mix wet and dry ingredients together to form a dough. Fold in blueberries. Cover with plastic wrap and let chill in refrigerator for 30 minutes.
When dough is ready, heat oil to 370 degrees Fahrenheit. Use a cookie scoop to drop donut holes into oil and fry until golden brown, about 3 minutes on each side.
Whisk together powdered sugar, buttermilk, and vanilla to create glaze. Coat cooled donut holes in glaze and let dry for a few minutes. Using a piping bag, fill donuts with lemon curd.
Pour a glass of our French Blonde and enjoy!
