July 27, 2015

Blueberry Cake Doughnuts


Monday's really aren't that bad. This Monday especially. It's my day off and it's be BFFFF's birthday party later. For a Monday, that aint bad. 

But, if you're having a shitty day, these blueberry cake donughtbuts will make it all better. Even if you're having the best Monday ever, these doughnuts will only make it better. 

Doughnuts make everything better. I am sure that there is a study that was carried out by some caffeine fueled, no doubt doughnut eating, college student that proves this. 


I wish I had these blueberry cake doughnuts to get me through all of the papers I had to write over the course of four years at college. Actually, no. I regrettably take that statement back. That would be a monstrous amount of doughnuts for any one human being to eat! 

Do you know what the difference between a doughnut and cake doughnut is? Well, if you don't, let Holly enlighten you. 
There's a few differences but simply it's the texture and raising agent used. Regular doughnuts use yeast and cake ones use baking powder. A doughnut is light and fluffy whereas cake doughnuts are dense and a little bit crumbly.

I'm gonna say it-I might prefer cake doughnuts. I don't want to go on record for saying that, BUT, a cake doughnut with a cup of coffee is kind of a match made in sweet breakfast heaven.


For a while myself and two friends, Pippa and Ben, had a Tuesday tradition of going to 'Peter Pan Donuts' in Brooklyn for breakfast before work. It's the cutest shop. No frills, old fashioned and it has the tastiest doughnuts. 

I want to bring that tradition back! So, this post is in honor of my doughnut loving friends! I know there are more out there, Maeve, here's to you! 

Enjoy,

Holly, x


Gather yo things. 


Make the glaze first and set aside. 

Stir the icing sugar with 2 tablespoons of water until you have a smooth glaze-add more water if too thick.


Place the flour, caster sugar, baking powder, lemon zest, cinnamon, melted butter and salt in the bowl of a stand up mixer fit with a dough hook. 


Turn on and combine until the mixture resembles rubble.  

Whisk the egg.


With the mixer on low, drizzle in the egg and almost all of the milk until a dough is formed-you may not need to use all 125ml of milk.


Gently mash the blueberries-leaving some whole and bursting some.


Add the blueberries to the dough and mix until fully combined. 


Turn the dough out onto a generously floured work surface and roll out to a 1/2 of an inch in thickness.



Using a 3 inch cutter, cut out 12 doughnuts.

Using a 1inch cutter, remove the centre of each doughnut. 


Heat the oil slowly to 180C in a medium pot or frying pan-make sure the oil is roughly 3-4 inches deep.

Line a large baking tray with several sheets of paper towel. 

Once the oil is up to temperature, fry the doughnuts two at a time for 2 minutes each side. 


Remove from the oil and drain on kitchen paper. 

After the first one is cooked-cut into it to check your cooking times. 


Once the doughnuts are done, fry the doughnut holes all together at once for 1 minute on each side. 


Dip both sides of the cooled doughnuts in the glaze and allow to set.

Recipe, makes 12 3 inch doughnuts + doughnuts holes

350g Plain Flour
75g Caster Sugar
1 Tablespoon Baking Powder
1 Teaspoon Cinnamon
3/4 Teaspoon Salt
60g Butter, melted
100-125ml Milk
1 Egg
2 Teaspoon Vanilla Extract
Zest of 1 Lemon
175g Fresh Blueberries
1 Litre Vegetable Oil

Glaze
300g Icing Sugar
1-3 Tablespoons Water

Make the glaze first and set aside. 
Stir the icing sugar with 2 tablespoons of water until you have a smooth glaze-add more water if too thick.
Cover and set aside. 
Place the flour, caster sugar, baking powder, lemon zest, cinnamon, melted butter and salt in the bowl of a stand up mixer fit with a dough hook. 
Turn on and combine until the mixture resembles rubble.  
Whisk the egg.
With the mixer on low, drizzle in the egg and almost all of the milk until a dough is formed-you may not need to use all 125ml of milk.
Gently mash the blueberries-leaving some whole and bursting some.
Add the blueberries to the dough and mix until fully combined. 
Turn the dough out onto a generously floured work surface and roll out to a 1/2 of an inch in thickness.
Using a 3 inch cutter cut out 12 doughnuts.
Using a 1inch cutter, remove the centre of each doughnut. 
Heat the oil slowly to 180C in a medium pot or frying pan-make sure the oil is roughly 3-4 inches deep.
Line a large baking tray with several sheets of kitchen paper. 
Once the oil is up to temperature, fry the doughnuts two at a time for 2 minutes each side. 
Remove from the oil and drain on kitchen paper. 
After the first one is cooked-cut into it to check your cooking times. 
If the oil has dropped in temperature, allow it to come back to 180C.
Fry the rest of the doughnuts.
Once the doughnuts are done, fry the doughnut holes all together at once for 1 minute on each side. 
Dip both sides of the cooled doughnuts in the glaze and allow to set.

1 comment:

  1. Nice comment to honour maeve. I approve

    ReplyDelete