Well…I did it! That’s right, I made some jaw droppingly good fried doughnut just to share with you today! Well, truthfully, I made them because of this thing called pregnancy cravings. Whatever. As I have shared with you before, I have no self-control when it comes to doughnuts. Specifically cake doughnuts! When I lived in Indianapolis I would have to drive past the infamous Long’s Doughnuts everyday on my way to work. Luckily for my waist line they only accept cash and I never carry cash on me. Well, maybe sometimes I would carry cash when I really have a craving for a Long’s Doughnut! 😉 Since I live about 3 1/2 hours away from Indy now it would just be ridiculous for me to drive there just for a doughnut, right? So what’s a girl to do when a pregnancy craving hits you so hard you actually thought of running to the store in the middle of the night? And it surely didn’t help when I Stumbleuponed this recipe from Jessica! I just had to make them! Warm cake doughnuts packed with plump blueberries and dripping in a lemon glaze..bet you can’t eat just one! 😀
One Year Ago: Triple Chocolate Cherry Brownies
Two Years Ago: Fresh Fruit Tart
Glazed Blueberry Cake Donuts
- 2 ¼ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries (make sure they are thoroughly dry before using)
- oil for frying (about 1 quart)
For the Lemon Glaze:
- 1 cup confectioners’ sugar
- 2-4 tablespoons lemon juice
- Line 2 baking sheets with parchment and sprinkle them generously with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine; set aside.
- In another bowl, combine egg, buttermilk and vanilla extract; set aside.
- Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in the milk mixture, bring the dough together with a spoon. Before it comes completely together, add in blueberries and bring dough together with your hands to form a large ball (add a splash of milk if it is too crumbly).
- Turn the dough onto 1 of the prepared baking sheets and lightly sprinkle the top of the dough with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 5 to 10 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter or 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts onto the second sheet pan. Re-roll the scraps of dough and holes and cut additional doughnuts from the dough. Transfer the dough to the freezer until it is slightly hardened while you heat the oil (about 10 minutes).
- Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
- For the glaze: While the cut doughnut shapes are in the freezer, make the glaze by whisking together the confectioners’ sugar and lemon juice until the mixture is smooth. Set aside.
- To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.
Yields: 12 doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Love doughnuts as much as I do? Check out a few of my favorites! 😀
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