BLUEBERRY GLAZED DOUGHNUTS
These blueberry glazed donuts are a delicious healthy breakfast recipe.
Ingredients
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup coconut milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 cup greek yogurt
- 1 cup blueberries
- 1 teaspoon ground cinnamon
- 1/4 cup coconut milk
- 3 1/2 cups all-purpose flour
- 1/2 stick unsalted butter melted and cooled
- Vegetable oil for frying
- 2 cups confectioners' sugar
Instructions
First, line a large baking sheet with parchment paper and another large baking sheet with two layers of paper towel.
Then, in a very large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Add blueberries to flour mixture; Put aside.
In another medium bowl, whisk together the eggs, vanilla extract, coconut milk and Greek yogurt until well blended. Add the melted butter, cool and whisk to combine.
Make a well in the center of the dry ingredients and pour the wet mixture in the center. Using a large rubber spatula, slowly fold the flour in the liquid center until the mixture forms a sticky, cohesive dough. {Note: It may seem like the dough will never come together, but keep mixing gently until most of the dry patches are gone. It's okay to use your hands and knead them several times - don't overwork the dough.}
Turn the dough over on a floured work surface. Sprinkle the top of the dough with flour and pat it until it becomes about 1/2 inch thick.
Use two round cookies or cookie cutters (about 3 1/4 inches and 1 1/2 inches for large donuts; or 2 1/2 inches and 1 inch for small donuts). I used the small end of a large piping tip to make the donut holes.
Dip the largest of the knives in the flour and squeeze as many turns as possible. Dip the small knives (or pastry tips, if applicable) in flour and cut the center of each round, keeping the centers for the donut holes. Arrange the donuts and the donut holes on the baking sheet lined with parchment paper.
Tap the leftovers together and repeat until all the dough is used up. {Note: If you run out of dough by the end, just make donut holes.} Cool the dough while the oil heats up.
Pour enough oil into a large deep skillet to make a layer about 1 to 1 1/2 inches deep. Slowly heat the oil over medium heat until it reaches 365 to 370 F.
While the oil is heating, prepare the glaze.
Buttermilk frosting: Place sugar from confectioners in a large heat-resistant mixing bowl. Slowly start whipping the buttermilk - about 1 tablespoon at a time - until you have a slightly thick, but drizzley frosting. (It should move freely in the bowl when tilted and have a loose dough consistency.) Reserve.
Take the baking sheet lined with paper towels and place it next to the pan. Once the oil has reached the right temperature, carefully place the refrigerated donuts in the hot oil. Don't fry too much food at once - three or two at a time is easy to handle.
Once the donuts are golden on one side (about 2-3 minutes), carefully turn them over with tongs or a slotted spoon and continue to cook for another minute or two until they are golden. {Note: do not move away from the pan as the donuts fry, they can burn quite quickly once they turn brown.} Using a slotted spoon (or tongs), transfer the donuts to the baking sheet lined with paper towels.
Repeat the process with the donuts and the remaining donut holes. {Note: the donut holes will fry much faster, so watch out.}
When all of the donuts and holes have been fried, work quickly and immerse each in the buttermilk frosting. I just put each donut in the glaze until they are completely coated. Place glazed donuts on a plate or serving platter until set. Once the donuts have cooled, the frosting will harden.
Unlike most donuts, they were even better once they had completely cooled! Happy Cooking Time.
