My dad loved donuts. That and coffee. Not just any donuts and coffee, but specifically from a certain place I’ll call DD. After he retired he would go to DD almost every day. Then he became the handyman for the store. I am sure it was the most fun he ever had working. It was more like playing for him. The free donuts and coffee meant more to him than the pay.
I have had plenty of donuts because of my dad. I am quite fond of them too. Although I lean towards ones from local bakeries or a place I’ll call KK. The very first one I will try anywhere is a blueberry donut (or doughnut). It has to pass the test before I go to my next ones; sour cream or Bavarian cream. If those are good then I’ll buy a dozen and maybe share one or two. Maybe.
Then a donut cookbook arrived in the mail. It is the 150 Best Donut Recipes
How are the donuts? They are soft, light, and with the right amount of blueberries. They are best on the day they are made. I admit I did cut the amount of almond extract down. It is a strong flavoring and can overpower other flavors. The recipe below is how it appears in the book. If you want the glaze recipe you will have to get the book. Click on the photo to go to Amazon where you can purchase the cookbook:
What is your favorite donut? Have you made any at home? I am ready to make my next favorites and so I am glad I have this cookbook on hand.
Blueberry Donuts
Ingredients
- 2 1/2 cups cake flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs beaten
- 3/4 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh or frozen blueberries
Instructions
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Preheat oven to 325 degrees F. Two 6-well donut pans, sprayed with nonstick spray.
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In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
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In another bowl, whisk together eggs, milk, butter, and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
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Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
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Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
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Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.
Recipe Notes
Recipe ©copyright 2012 George Geary from the 150 best donut recipes: fried or baked cookbook. Used with permission by Robert Rose, Inc.
Disclaimer 1: I received a copy of the 150 best donut recipes cookbook for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
Disclaimer 2: This post contains affiliate links.
Melanie
Monday 8th of December 2014
These look great! Am I just missing it, or is the recipe for the glaze missing?
Gail
Thursday 17th of July 2014
Can I use regular flour.....thats all I have on hand. What is the difference between flours?
Renee
Monday 21st of July 2014
I don't know what you mean by regular flour so I cannot answer that question. The difference between flours has to do with lots of things including if they contain leavening (like self-rising) or a certain gluten level (like bread flour has more gluten). Cake flour has less gluten and is finer. You could use all-purpose for these donuts but they will be denser in texture.
Julie
Monday 13th of May 2013
Where is the icing recipe? Thanks!!!
Renee
Monday 13th of May 2013
The icing recipe is in the cookbook. I was not given permission to publish it.
Sarit Amar
Tuesday 2nd of April 2013
I understand these donuts are for a donuts pan. Will I be able to roll them as a dough and cut them with a donut cutter.
Renee
Tuesday 2nd of April 2013
This recipe makes a batter similar to muffin or cake batter. It is not a dough that can be rolled out and cut.
Connie
Friday 29th of March 2013
Thank you, thank you! You made my day when I discovered this wonderful post. I owe ya one.
Renee
Saturday 30th of March 2013
Thank you for visiting and finding this post. I hope you return back often.