BLUEBERRY GLAZED DONUTS

Recipe by Christine Capendale

Indulge in these delicious Blueberry Donuts, bursting with fresh blueberries and topped with a sweet roasted blueberry glaze.

DONUTS
500ml flour
80g castor sugar
10ml baking powder
2ml Bicarbonate of Soda
Pinch of Salt
Zest of 1 lemon
300ml Milk OR coconut milk OR almond milk
1 Egg (optional to use- leave out for vegan option and replace with one mashed banana)
125ml Sunflower Oil
120g blueberries
ROASTED BLUEBERRY TOPPING
120g blueberries
15ml castor sugar
200g icing sugar
±45ml Milk OR coconut milk OR almond milk
  • DONUTS

  • ROASTED BLUEBERRY TOPPING

(Makes 18)

METHOD:

  • Preheat the oven to 180°C and grease two donut pans very well.
  • Sieve together the flour, castor sugar, baking powder, bicarbonate of soda and the salt. Mix in the lemon zest.
  • In another bowl combine the milk, egg (if using) or mashed banana, and the oil.
  • Add the liquid ingredients to the dry ingredients and mix gently to make the batter. Fold in the blueberries.
  • Spoon the batter into a piping bag and pipe the batter into the donut pans.
  • Bake for 10-12 minutes, or until a toothpick comes out clean. Cool.
  • To make the topping, place the blueberries in a small oven dish, sprinkle with the castor sugar and bake in the oven for about 10 minutes – or until the berries burst. Cool, then transfer to a blender and blend until smooth.
  • Add 2-3 tablespoons of the blueberry mixture to the icing sugar along with 1-2 tablespoons of the milk.
  • Mix together until smooth. If your mixture is too thick, add a bit more milk or blueberry puree.
  • Once the donuts are cooled, dip them into the glaze and allow the topping to set. Serve with more blueberries.
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