| 4 1/4 | c | All-purpose flour; approximately |
| 2 | pk | Yeast |
| 2/3 | c | Warm water |
| 1 2/3 | c | Sugar |
| 1/4 | c | Milk |
| 6 | | Egg yolks; lightly beaten |
| 2 | ts | Salt |
| 1/2 | tb | Lemon zest |
| 5 | tb | Unsalted butter; at room temperature |
| | Vegetable oil for deep frying |
| 1 | pt | Vanilla ice cream; (optional) |
| | LEMON CREAM FILLING |
| 4 | | Lemons |
| 1 | c | Sugar |
| 1/2 | qt | Milk |
| 2 | | Egg yolks |
| 1 | | Whole egg |
| 1/8 | c | Cornstarch |
| 3 | tb | Butter |
| 1 | tb | Lemon juice |
| 1/2 | c | Cream |
| | HUCKLEBERRY FILLING |
| 2 | pt | Huckleberries |
| 1 | | Granny Smith apple peeled; cored, finely diced |
| 1 | | Orange; Zest of |
| 1/2 | c | Water |
| | Muscavado dark sugar for dusting the |
| | ; outside of the donut |
| | APPLE QUINCE FILLING |
| 1/2 | c | Lemon juice |
| 1 3/4 | | Sugar |
| 1 | | Vanilla bean; split and scraped |
| 3 | | Apples; peeled, cored, and |
| | ; finely diced |
| 2 | c | Water |
| 1 | | Quince |
