I’ve started experimenting with different desserts—mostly ones I’ve been too afraid to try to make. Turns out, doughnuts are not as difficult as they seem!
BLUEBERRY CAKE DOUGHTNUTS WITH A LEMON GLAZE
256 grams cake flour (Or substitute with 224 grams of regular flour + 32 grams of cornstarch)
160 grams white sugar
9 grams baking powder
4.5 grams salt
Zest of 1 lemon
30 grams butter
177 ml milk
2.5 ml vanilla
115 grams blueberries (fresh and cut in half)
200 grams powdered (confectioner’s) sugar
14.75 ml milk
14.75 ml of fresh lemon juice
3.7 ml vanilla
Grease a nonstick 6-count doughnut pan (or 12-count). Preheat oven to 205°C
Whisk together the dry ingredients for the doughnuts, add the fresh lemon zest and mix. Pour in the wet ingredients and gently combine them. Carefully, fold in the halved blueberries. Pour the batter into the greased pan, filling each hole only half way (they will rise while cooking). Bake them in a 205°C oven for 8-9 minutes.
While the doughnuts are baking, prepare the glaze. Mix the powdered sugar, lemon juice, milk, and vanilla in a large bowl. Add more milk or more powdered sugar depending on how thick you ant the glaze to be.
Once the doughnuts are cooked, let them stay in the pan for an additional 4 minutes. After cooling in the pan, dunk the tops of them in the glaze and place them to rest on a wire rack until ready to eat. Enjoy!