Description
Baked not fried, just the way I like my donuts. Skip the fresh blueberries and go for the tiny, wild frozen variety. They yield a consistent blueberry flavor and release from the pan more easily. Don’t fight the batter turning purple. Own it and instagram it.
Ingredients
Scale
- 1/3 c. + 1 tbsp. whole milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 1/2 c. frozen wild blueberries
- Glaze
- 1 c. powdered sugar
- 3 tbsp. whole milk
- pinch of salt
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
- Stir blueberries into dry ingredients. Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
- Bake for 7-8 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, milk, and salt until smooth.Once donuts have cooled, about 10 minutes, glaze both sides. Place on cooling rack and allow to dry, about 20 minutes. Serve. If storing leftovers, remove from cooling rack and store uncovered.
