It’s no mystery I love doughnuts.
I love doughnuts, burger, fries, and anything else that, if eaten excessively, can kill you. One day, I was craving a dozen doughnuts. That’s right not one, but a dozen. I was thinking of the different types of doughnuts that come in that wonderful white box from the bakery. Let’s see there’s glazed, glazed twist, plain cake doughnuts ( Oh I love those), doughnuts with sprinkles, jelly filled doughnuts (not a fan), sour cream cake doughnuts, and blueberry cake doughnuts. Oh, what a wonderful thought.
Here is the thing, I recognize that I am a sugar addict. I recognize that I have a problem controlling that part of the brain that Dr.Oz likes to point out most Americans can’t control and causes “sugar addiction”. Side note: I had to stop watching Dr.Oz because I got tired of learning about how just about everything I do normally would cause cancer or lead to death. Seriously, everything from choosing the wrong lip balm to how sitting down too long will give me a heart attack and lead to death.
Anyway, where was I? Oh! I love doughnuts. So being the sugar addict I am I wanted a doughnut and I wanted it at that moment so I decided to make 12 of them. My dozen! And it just so happen that I had a pint of fresh blueberries in the refrigerator. EUREKA! The sugar gods wanted me to have them. It was just as important to them as it was to me that I surrendered to my fleshly request for the warm, soft, and sugar glazed fried dough of deliciousness. I made them, I ate some of them, and I was satisfied. I am proud to report that I only ate 3 and called the Betty Crocker hotline of sugar addicts. Now all I need is a sponsor. Maybe Dr.Oz wouldn’t mind sponsoring and telling me other ways I can die.
Print
Blueberry Cake Doughnuts
Ingredients
- Ingredients
- Oil for frying
- 2 1/2 c. flour
- 1/3 c. sugar
- 1 tbsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 5 tbsp. butter, melted
- 1/2 c. buttermilk
- 1 egg, lightly beaten
- 2 tsp. vanilla extract
- 1 c. fresh blueberries
- GLAZE
- 2 c. powdered sugar
- 1 tsp. vanilla extract
- pinch of salt
- 2 tbsp. milk
Instructions
- In one bowl, combine all the dry ingredients ( flour, sugar, baking powder, cinnamon, nutmeg, and salt). Whisk together and set aside. In a separate bowl mix together the butter, buttermilk, lightly beaten egg, and vanilla extract. Begin to combine the wet ingredients interchangeably with the dry ingredients to make sure that all ingredients are well incorporated. Using your hands mix the blueberries with dough until all blueberries has been added into the batter.
- Lightly flour a baking sheet and turn the batter on the baking sheet and press until it reaches about 1/2 inch thickness and place in the freezer for 20 minutes. Turn the batter on a lightly floured surface and roll out so the dough reaches 1/2 inch thickness. With a doughnut cutter, begin cutting out the doughnuts so when the oil is ready you can just drop them in and remove them when they are finished instead of having to go back and forth. Remove the completed doughnuts and take the rest of the dough and repeat the process until all dough has been cut.
- Preheat oil to 350 degrees. Once the grease is hot begin to drop the doughnut in the oil and allow to cook for 2-3 minutes. It won’t take long for them to cook. Once they finish cooking , remove them with a slotted spoon and place them on top of paper towels and allow them to cool. Repeat this process until all the doughnuts have been cooked.
- Whisk all of the ingredients for the glaze until it turns thick glaze. If you need more milk add a tablespoon until you have reached the desired consistency. Dip the doughnuts into the glaze and turn them to a cooling rack. Repeat the process until all doughnut have been dipped.
- Category: Breakfast
Your site looks great Mani! Good luck with everything.
have learned huge knowledge from here. I am waiting for your updates