Almond Donuts with a Blueberry Glaze
The almond-blueberry combo in these homemade donuts is as fun as it is delicious. The frosting can be made ahead of time, and if you really want to be on top of things, you can make the dough the night before.
Serves: 25Prep: 30 minutesCook: 15 minutesTotal: 45 minutesDifficulty: Hard
- 3⁄4 cup warm milk
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 2 tablespoons salted butter (room temperature is best)
- 2 1⁄2 cups flour
- 1⁄2 teaspoon almond extract
- 2 egg yolks
- 2 1⁄2 cups powdered sugar
- Fresh blueberries
- 1 1⁄2 teaspoons lemon juice
- 4 tablespoons water
- To make the dough: Heat the milk in a liquid measuring cup – your finger should be able to rest comfortably in the warm milk. Dissolve the sugar and yeast into the milk. Let sit for 8 minutes. Add the flour and salt to a large bowl and pour in the yeast mixture, butter, almond extract and egg yolks. Beat on medium speed for about 4 minutes or until the dough comes together and forms a ball. Cover and let the dough rise for 1 hour.
- To cut: Spray a cookie sheet with nonstick cooking spray and set it aside. Roll out the dough on a lightly floured surface until it's ½” thick. I've heard that a donut cutter works great for cutting the donuts, but I just use a glass and the cap of a bottle of vanilla extract for the donut holes. Cut the donuts out and place them and the donut holes on the cookie sheet. Cover and let them rise for 30 minutes.
- To fry the donuts: Heat enough oil to submerge the donut in a large frying pan. Line the counter with paper towels while the oil is heating up. I put paper towels under a cooling rack. Heat the oil to 350°F. If you don't have a way to gauge the temperature, drop a small piece of dough into the oil. If water bubbles around the dough and it begins to fry, it's hot enough. Fry the donuts and donut holes until they're golden brown, approximately 15 seconds on each side. If your donuts cook too fast, turn down the temperature.
- For the glaze: Cook the fresh blueberries and lemon juice over medium heat until the blueberry skins pop and the juice comes out. Strain out the skins and the solids, leaving only the juice. Whisk in the powdered sugar. Dip the donuts in the glaze after they've cooled for a few minutes. Top with crushed almonds, if desired.