Tag: doughnuts

Blueberry Donut Holes with Homemade Blueberry Sugar

Posted on by Mari Vasseur
Blueberry Donut Holes with Homemade Blueberry Sugar

If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.

The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small portion scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.

Blueberry Donut Holes with Homemade Blueberry Sugar

Print Recipe
Course Breakfast, Dessert
Servings 24 donut holes

Ingredients
  

Blueberry Sugar

  • ¾ cup (3/4 oz or 21g)) freeze-dried blueberries*
  • ½ cup (3 1/2 oz or 100g) granulated sugar

Blueberry Donut Holes

  • 2 cups (9 oz or 255g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • ½ cup (3 1/2 oz or 100g) granulated sugar
  • 2 eggs
  • 2 tablespoons (1 oz or 28g)) unsalted butter, melted
  • ½ cup (4 oz or 118ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups chopped fresh blueberries
  • oil for frying
  • ½ cup (3 1/2 oz or 100g) blueberry sugar

Instructions
 

Blueberry Sugar

  • Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.

Blueberry Donut Holes

  • In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
  • In a large bowl, beat sugar, eggs, melted butter, milk and vanilla extract until well combined.
  • Add flour mixture and mix just until combined. Do not over mix. A few lumps are okay.
  • Fold in chopped blueberries.
  • In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
  • Drop tablespoon size portions of batter into hot oil. I used a #60 portion scoop.** Don't overcrowd the pan.
  • Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
  • Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.

Notes

Success tips: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.
*To find freeze dried blueberries, click here.
**To find the portion scoop I used, click here.

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Posted on by Mari Vasseur

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.

Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief

If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.

In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here.  Note:  The above pictured orange ranunculus flowers on the table are not edible.  

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Print Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Breakfast, Brunch, Dessert
Servings 6

Ingredients
  

Lemon Buttermilk Donuts

  • 1 cup (113g) cake flour, sifted
  • ½ cup (100g) fine granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • â…“ cup (78ml) buttermilk
  • 1 large egg
  • 2 tablespoons (28g) unsalted butter, melted
  • Zest of 1 medium lemon

Honey Cream Cheese Icing

  • ¼ cup (85g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ¼ teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons honey
  • 2 teaspoons milk

Finishing Touches

  • Pesticide-free edible flowers
  • Sugar pearls*
  • Nonpareils**

Instructions
 

Lemon Buttermilk Donuts

  • Preheat oven to 375ºF (190ºC). Spray the wells of a donut pan*** with non-stick cooking spray.
  • In a medium-sized bowl, whisk together the cake flour, sugar, baking powder and salt until well blended.
  • In a separate medium-sized bowl, whisk the buttermilk, egg, melted butter, and lemon zest together until creamy and well combined. Add this mixture to the flour mixture and stir just until combined. Do not over mix.
  • Transfer the batter to a piping bag or plastic zip bag. Snip off the tip of the bag and pipe batter into the prepared donut pan, filling the wells 2/3 full.
  • Bake until a toothpick inserted into donuts comes out clean, about 7-8 minutes. Let cool in the pan for a couple of minutes, then remove the donuts to a cooling rack to cool completely.
  • Prepare Honey Cream Cheese Icing while the donuts are cooling. Dip the tops of the donuts into the icing and decorate as desired. Serve immediately.

Honey Cream Cheese Icing

  • In a medium-sized bowl, beat the cream cheese and butter together, with an electric mixer at medium speed, until smooth and well blended. Do not over beat. Add the vanilla extract and salt. Mix until combined.
  • On low speed, gradually add powdered sugar and mix until incorporated. Add the honey and beat on medium speed until smooth. Add milk, a little at a time until the desired consistency is reached. Beat on low speed until smooth.
  • Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief

Notes

*To find sugar pearls, click here. **To find nonpareils, click here. ***To find the donut pan, click here.Â