Buttermilk Glazed Blueberry Doughnuts Recipes

BLUEBERRY BUTTERMILK DONUT RECIPE

Steps:

• Preheat the oven to 375°F and position an oven rack in the center.
• Lightly coat the doughnut pans with nonstick cooking spray.
• To make the doughnuts, in a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set it aside.
• In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until it is foamy, about 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix.
• Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
• Bake the donuts for 8 to 10 minutes, until they spring back when lightly touched. Remove them from the oven, invert the doughnuts onto a rack, and allow them to cool completely.
• To make the glaze for this donut recipe, in a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk. Mix it together until it is smooth.
• To glaze the doughnuts, dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve.
• These doughnuts are best served fresh.
• This donut recipe makes 16 large or 64 mini donuts.

BUTTERMILK GLAZED BLUEBERRY DOUGHNUTS

Steps:

• Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
• In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
• In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
• Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
• Fold in the blueberries by hand until evenly distributed in the batter.
• Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
• Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
• Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
• In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
• Store doughnuts chilled or at room temperature. Do not stack.