I don’t often buy myself new baking supplies and tools because 1. they can be hard to come by here in Norway and 2. they’re often pretty expensive. But while we were back in the US, I decided to gift myself a doughnut pan (among many other baking related things… in fact, I may have made up for an entire year of not purchasing that kind of stuff… maybe…). I had meant to give it a try while we were there, but between all of the other baking, traveling, visiting friends and family, I just never got around to it. However, this morning we woke up (very early, because we’re still jet-lagged) to a grey, somewhat cold day here in Norway. What a perfect day to crank up my oven and brighten the day with my first batch of homemade baked doughnuts!
Baked Blueberry Doughnuts
Makes 8 doughnuts
For the blueberry doughnuts:
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/3 cup granulated sugar
1/4 tsp. ground nutmeg
2 tbsp. (30 grams) butter, melted
1/2 cup whole milk
1 tsp. vanilla extract
1/3 cup blueberries, frozen or fresh
2 tbsp. blueberry jam
For the vanilla glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
Start by preheating your oven to 350*F (175*C) and greasing your doughnut pan. In a medium-sized bowl, stir together your dry ingredients for the doughnuts (flour, sugar, baking soda and powder, and nutmeg). In a separate bowl, whisk together your wet ingredients (milk, egg, and vanilla extract). Whisk your wet ingredients into your dry ingredients until the batter is smooth and lump-free. Gently fold in your blueberries and blueberry jam with a spatula. Pour the batter into your greased doughnut pan (fill each cup about 3/4 of the way full), and bake for 9-10 minutes or until a toothpick inserted into the doughnuts comes out clean.
To make the glaze, whisk together all your glaze ingredients (the powdered sugar, milk, and vanilla extract) in a small saucepan over low heat until smooth. You don’t have to heat the glaze, but it will give it a nice, crisp finish if you do. Gently dip your cooled doughnuts into the glaze, and set aside on a cooling rack to harden. Be sure to hold on both the inside and outside of the doughnut while you’re dipping and pulling it out, otherwise it may just break under the weight/pull of the glaze.
These doughnuts are best if enjoyed the same day, but any leftovers (You have leftovers?! How do you have leftovers?!) can be stored in an airtight container for several days.
Now wasn’t that easy! Baking doughnuts was certainly easier than I thought it was going to be (I don’t know why I thought they would be difficult but I did…) and they sat on my list of things to bake for quite a while. What’s on your list of things you’ve been dying to bake but haven’t had a chance to yet?
Recipe adapted from Sally’s Baking Addiction