Name: Lemon Cheesecake Donuts
Yield: 20 to 25 doughnuts
Ingredients: 1 1/2 cups milk, (whole or 2% is best); 1/3 cup water; 1/3 cup unsalted butter; 1 tablespoon honey; 2 packages active dry yeast, (4 1/2 teaspoons); 2 large eggs, (lightly beaten); 1/4 cup sugar; 1 teaspoon salt; 1 teaspoon freshly grated nutmeg; 5 cups all-purpose flour, (plus more for dusting); oil for frying; filling; 2/3 cup freshly squeezed lemon juice; 1 cups sugar; 3 tablespoons cornstarch; pinch of salt; 5 large egg yolks; 2 teaspoons freshly grated lemon zest; 6 tablespoons unsalted butter, (at room temperature); 8 ounces mascarpone cheese, (softened); 8 ounces mascarpone cheese, (at room temperature); 2 cups powdered sugar; 2 teaspoons vanilla extract; 4 to 5 tablespoons milk; 4 tablespoons granulated sugar; 2 teaspoons freshly grated lemon zest