blueberry donuts

For my birthday last month I bought myself two things from Amazon, a slotdog and a mini donut pan. Welcome to the 33rd year of my life. I used the slotdog immediately but didn't get around to the donut pan until this week.

While I love bacon the most, blueberry donuts are a close second. I guess I should be specific. I mean donuts from Dunkin Donuts. Anytime that I need to celebrate or a pick-me-up, I get a blueberry donut from Dunkin... so pretty much anytime. For a brief period three years ago I dated a guy who worked at Dunkin Donuts (... corporate to be clear). On our third or maybe second date, he turned a blueberry donut into a dessert. I just about died with happiness. I'll NEVER forget that.
So this donut recipe isn't meant to imitate the Dunkin one. That just isn't really possible. But - they do absolutely taste like fresh donuts and I made them myself. I got a little tired filling the mini donut pan after one batch so I tossed the rest of the dough in a loaf pan and called it a day. No regrets.

A couple takeaways:
  • BLUEBERRIES // use frozen wild Maine blueberries because they are smaller. If you used regular sized berries, they would totally overwhelm the dough. I did use some fresh berries here but they were abnormally small due to the drought.
  • GLAZE // I think you want a thicker glaze for this recipe. My glaze was a bit thin and so it soaked right through the donuts. Now, this did lead to some delicious donuts but I'd try to make it thicker like glue for the next time.
  • PAN // do not overfill the pan. As you can see in the pictures I totally did this... and as a result I had no holes in my donuts. An overfilled donut pan essentially turns into weirdly shaped muffins. I used a small knife to trim these babes up after cooking but keep this in mind. Filling a mini donut pan is torture.
Here's how it goes.

(Step 1) Preheat oven to 350. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and cinnamon. In a separate bowl whisk together the egg, butter, milk, yogurt, and vanilla. Caution if the butter is still hot from melting, mix in the egg last to prevent scrambled eggs. Gently stir the dry into the wet, and mix just until combined. Stir in blueberries.

(Step 2) Fill a greased donut pan 3/4 of the way full and bake for about 9 minutes depending on mini or regular size donuts. Just keep an eye on them for when the top begins to firm up and become lightly golden brown.

(Step 3) In a small bowl whisk together powdered sugar, vanilla, and milk until a glaze forms. It should be a glue like texture. Add more sugar too thicken, or more milk to thin it out, as needed.
Dip tops of donuts into glaze, or spoon glaze over each donut.

(optional) If you decide to make the loaf, go for it. I just lightly greased the pan and tossed the remaining dough in there. I didn't watch the cooking time that closely so just use the same judgement and criteria as for the donuts. Probably about 25 minutes?

Shopping List (based on this original recipe)
1 1/2 cup all purpose flour
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 egg
1 1/2 teaspoon vanilla extract
5 tablespoons butter (melted)
1/3 cup milk
1/2 cup plain Greek yogurt
1 cup blueberries

1 1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

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