Old Fashioned Blueberry Donuts
Brush off the counters and make donuts like never before. It's easy with our new Blueberry Donut Kit. Based on the NYT Cooking's Buttermilk Cake Doughnut recipe, these donuts are a special treat gone treat-ier (and more nutritious) with the inclusion of our Organic Heirloom Dried Blueberries, Organic Heirloom Blueberry Juice, and Organic Heirloom Blueberry Powder. The Bow Hill donut kit comes with an easy step by step recipe, organic heirloom blueberry ingredients, and a donut cutter so that you and yours can be rolling in dough in no time. We say the donut holes are the chef's reward, so no need to share them with the gang waiting patiently outside the kitchen.
Yield: 12-16 donuts + holes | Prep: 30-40 minutes | Cook: 30 minutes
TIPS & TRICKS
When we made these the other day, we learned some things about the process and I'd like to share to help you all out.
1. Heat the oil a little lower than the recipe says (say, 350˚F), over time it'll heat up more and more.
2. Make sure the dough is pressed thin enough, otherwise they will take longer to cook and get burnt on the outside while the inside is still semi-raw.
3. It'd be better, if possible, to have two people making these for the frying process. At the end, it says to roll the donut holes in a sugar & powder mixture, but if not done immediately after pulling out of the oil, the sugar won't stick. What I did–once I realized this–was dip the holes in extra glaze and then dipped them in the sugar and powder mixture.
Recipe adaptation and photo by Blake Vanfield
Products Featured in this Recipe
A deep purple, antioxidant-rich, high fiber and nutrient-dense powder made from a blend of pure Rubel and Jersey skins. Users love it as an easy, nutritious boost to recipes complemented...
The pure juice from a blend of Rubel and Jersey blueberries harvested from bushes planted in 1947; a distilled essence of the true blueberry. Served by four James Beard Award winning chefs...
No added sugar or oil. A pure dried heirloom Jersey berry, nothing more. These can be eaten straight, infused, cooked and baked with, added to oat or granolas, folded into...