Saturday, October 8, 2011
Giant Blueberry Donut Holes
Sorry for the Monday-only post this week! Something was wrong with my photo hosting service, and images were coming up blurry or not at all. I've since switched my free hosting service to a paid one--I should have done it a long time ago, photos load much more quickly and are stored at high resolution! Thanks for your patience :) To make up for it, here's a Saturday post!
Mr. Kim Chee loves donuts. Unfortunately, bakeries here that make fabulous donuts are few and far between (O Krispy Kreme, how I miss you ... ) Some of his favorite donuts are blueberry cake donuts. So I pulled the Good Wife card and made some :)
Just a note--before you begin, grab two cookie sheets and pop them in the freezer. Trust me. They'll come in handy.
Quite a bit of flour and sugar. This recipe makes several dozen giant donut holes--but there's really no way you can reduce this recipe any more than it already is. If you've got a small family, I suggest making friends with your neighbors, or inviting some friends over for breakfast.
If you don't have enough freezer room, I would recommend putting the dough in the fridge after mixing it, for, say, an hour. Enough to cool it down and reduce the stickiness.
They're giant donut holes because this is the smallest cutter I have.
Cut out all the donut holes. Put one pan back in the freezer, to keep the dough cold. When you're ready for them, just take them right out and stick them into the oil. You'll notice they're much easier to handle when cold!
It's a powdered sugar glaze, so you'll need some powdered sugar.
I'm not a huge fan of cake donuts, but I ate three of these right away. The glaze is sweet but not too sweet, the outside is crunchy, and the inside is creamy and cakey. If you're craving a homemade cake donut, I strongly recommend you give these a try!
Recipe: Giant Blueberry Donut Holes
5 c. flour
1 1/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/3 c. buttermilk
1/4 c. sour cream
3 tbsp. butter, melted
1/2 tsp. vanilla extract
3/4 c. blueberries
Oil, for frying
In a large bowl, whisk flour, sugar, salt, and baking powder together. Set aside.
In a large measuring cup, combine buttermilk, sour cream, egg, butter, and vanilla extract. Stir well.
Pour wet ingredients into dry. Stir briefly. Add blueberries; use a spoon or your hands to crush the blueberries. Stir until combined.
Turn dough onto well-floured surface. Roll to about 1/2 inch thickness. Cover dough with a cold baking sheet while oil preheats.
Heat at least 2 inches of oil over medium heat. When ready, cut donut holes and place on a second cold baking sheet. Cut out all donut holes, placing the second sheet with donut holes into the freezer while you fry.
Fry donuts for 6-8 minutes or until cooked through. Drain on newspaper and/or paper towels. Coat hot donuts in glaze (recipe below) and allow to drain and cool.
3 1/2 c. powdered sugar
3/4 c. buttermilk
1 1/2 tsp. vanilla extract
Combine all ingredients in a bowl; whisk together until smooth.