Friday, June 27, 2014

A lot on my mind led to Baked Blueberry Maple Donuts

Do you ever have one of those days where you just need to be able to take your mind off of everything?  But, when you try to, the wheels just keep turning making things a little worse than they were to start with.  I have found my tried and true method for fixing this...just figure out what to bake and go for it.  Last night, I went just a little crazy or as Charles said this morning "nuts" and tried for a few to many things, so much so that if I had brought some fruit to work and orange juice there would have been a continental breakfast for the office.  This is what I would like to call a Friday breakfast of champions...  

There were pecan cinnamon rolls...I know this is not going with my get fit summer, but sometimes you just have a craving.

Oh and gluten-free strawberry "pop-tarts" with fresh strawberry filling and sprinkles of course!  Can't forget about all of my gluten-free peeps in the office.

And last but not least, baked blueberry maple donuts...think blueberry pancakes in donut form.  To be perfectly honest I wanted to make these blue and red fruit based goods for the USA v. Germany game yesterday, but let's go with Yay we made it into the round of 16 and Happy early 4th of July!

Baked Blueberry Maple Donuts:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, just barely melted
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 pint fresh blueberries

Maple Glaze:
1 cup powdered sugar
3 teaspoons maple syrup
3-4 teaspoons water

1. Preheat oven to 350 degrees F.  Spray two, six donut baking tins heavily with non-stick cooking spray; then set aside.

2.  In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.  (This step can be done the day before and kept in an airtight container in the refrigerator.)

3.  In a large mixing bowl, whisk together the barely melted butter and eggs one at a time.  Then whisk in the vanilla extract until well combined.

4.  In three additions add the dry ingredients to the wet ingredients, alternating the dry with buttermilk, beginning and ending with the dry ingredients, mixing well after each addition.  Then fold in the blueberries.

5.  Fill the donut pans mostly full and bake for 10-12 minutes, or until donuts are golden brown on top and toothpick comes out clean.  Let cool in the pan for 10 minutes, and then turn the donuts out on o a cooling rack.  The pans might need a little shake, but the donuts should come out clean if you sprayed the pans good.  If they seem to be sticking, run a sharp knife around the outside and let them cool a little longer.  Let the donuts cool completed.  

6.  While the donuts are cooling prepare the glaze.  In a small mixing bowl whisk together all of the ingredients.  Add teaspoons of water, one at a time until desired consistency is reached.  Glaze the room temperature donuts, serve and Enjoy!

*Best served the day of.  If making donuts for breakfast, they should be made the morning of for best results.

No comments:

Post a Comment