blueberry doughnuts

While my doughnuts will never be as delicious as those purveyed by the Mighty-O, I gave it the old college try to honor of National Doughnut Day!

 

I made my own doughnut pan for one batch and made doughnut muffins with the other. Building the doughnut molds was very easy, but used up a lot of aluminum foil. Because doughnut pans are pretty inexpensive, I recommend buying one even if only for the mental reassurance that you're eating a doughnut. :)

 

Yield: 12 doughnuts
280 calories per doughnut (Take that Dunkin' Donuts)
Active time: 15 minutes
Total time: 45 minutes

ingredients

the batter

1/4 cup butter, melted at room temperature

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

2 teaspoons yeast

1/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon vanilla extract 

1 2/3 cups all-purpose flour

1 cup whole wheat flour

1 cup lukewarm milk

the add-ins

1 cup fresh blueberries, rinsed

¼ cup cocoa powder

¼ cup coconut flakes

1 tablespoon milk

preparation 

1. Preheat your oven to 425 degrees.

2. In a 2 cup Pyrex measuring cup, combine the lukewarm milk, yeast, and pinch of sugar. Set aside for 10 minutes. (No foam = dead yeast. Either your milk was too hot or your yeast was expired.)

 

3. Grease your doughnut pan or line your muffin tin with liners.

4.  In a large bowl, whisk together the melted butter, vegetable oil, and sugars.

5. Add in the eggs, whisking to combine.

6. Stir in the baking powder, salt, and vanilla.

7. Add in the all-purpose flour, mixing well to incorporate.

8. Stir in half the milk mixture, mixing well to incorporate.

9. Add in the wheat flour and remaining milk mixture, mixing well to incorporate.

10. Evenly split the batter into two separate bowls. 

11. Add the blueberries to one bowl, stirring well to mix. Add the cocoa powder, coconut flakes, and tablespoon of milk to the other bowl, mixing well to incorporate. 

12. Scoop the blueberry batter into a pastry (or Ziplock) bag. Pipe the batter into the doughnut wells, about 2/3 full.

13. Repeat the process with the chocolate batter and a fresh pastry (or Ziplock) bag.

14. Bake until the doughnuts are pale brown, about 15 minutes

15. Remove from pan from the oven and let them cool for a few minutes. 

16. After the pan/aluminum foil is cool enough to touch, remove the doughnuts from the pan. (If you've used aluminum foil, you can easily pull the foil outwards to release the doughnut.) 

17. Place on a wire rack to cool.

Other modifications:

• Change up the add-ins
• Use baking powder instead of yeast
• Make a glaze (see recipe below)
• Use Greek yogurt instead if milk

Original recipe found here.