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1
Line a small rimmed baking sheet with plastic wrap.
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2
Put the milk and vanilla pod and seeds in a saucepan and bring to a simmer.
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3
Whisk the cornstarch and sugar together.
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4
Add to the yolks and whisk until smooth.
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5
When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and bring to a boil, whisking constantly.
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6
Strain onto the baking sheet and cover with plastic wrap, pressing it onto the surface of the pastry cream to prevent a skin from forming.
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7
Refrigerate until cold.
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8
Measure 150 g of the pastry cream (reserve the rest for another use) and put it in a food processor.
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9
Add the ricotta and mascarpone and process until smooth.
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10
Transfer to a bowl and stir in the kumquats.
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11
Cover with plastic wrap and refrigerate until youre ready to make the doughnuts.
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12
In a small bowl, crumble the yeast into the water (or sprinkle the dry yeast over the water).
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13
Whisk until dissolved.
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14
Add the sugar, milk powder, and flour and stir until smooth.
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15
Cover with plastic wrap and leave at room temperature until bubbling, about 45 minutes.
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16
Mix the butter, flour, sugar, egg, salt, lemon zest, and lemon oil together in a large bowl until smooth.
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17
Add the yeast mixture and mix again until smooth.
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18
The dough should be barely firm enough to knead.
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19
Turn the dough out onto a floured work surface and knead for 3 to 4 minutes, adding a little flour if necessary.
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20
Let the dough rest for a few minutes while you lightly oil a clean bowl (or spray it with cooking spray).
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21
Knead the dough again until smooth and elastic, another 3 minutes.
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22
Shape it into a ball, put it in the bowl, top side down, and turn the dough over.
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23
Cover with plastic wrap and refrigerate overnight.
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24
Line a baking sheet with parchment and spray lightly with cooking spray.
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25
Roll the dough out on a lightly floured work surface to 1/3 inch thick.
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26
Cut rounds with a 1 1/2-inch cutter.
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27
Put the doughnuts on the baking sheet.
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28
Spray another piece of parchment and cover the doughnuts with the parchment, sprayed side down.
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29
Leave at room temperature until risen by half, then refrigerate until youre ready to serve (or let rise until doubled and fry right away).
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30
Put the zests and sugars in a food processor and process for 15 seconds.
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31
Pour into a shallow bowl.
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32
Pour about 3 inches of oil into a wide saucepan and heat it to 365F.
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33
Fry the doughnuts a few at a timedont crowd themuntil golden, about 1 minute per side.
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34
Blot on paper towels and immediately dredge them in the citrus sugar.
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35
Fill a pastry bag fitted with a medium round tip (#803 is perfect) with the cheese filling.
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36
Push the tip into the warm doughnuts and pipe in the filling.
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37
Serve the warm doughnuts on top of some lemon confit.
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38
You could substitute a good Seville orange marmalade for the candied kumquats in the filling, and lemon marmalade for the confit.
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39
Just make sure that they arent too sweet.
