Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 cups fresh blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy cream
- 2 tablespoons confectioner’s sugar
Special Equipment Needed:
- Doughnut pan
- Electric mixer
- Pastry bag
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a doughnut pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In a small saucepan, combine the blueberries, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries have softened, about 5 minutes.
6. Spoon the blueberry mixture into the prepared doughnut pan, filling each cavity about ¾ full.
7. Bake the doughnuts for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. In a medium bowl, beat the heavy cream and confectioner’s sugar until stiff peaks form.
9. Transfer the cream to a pastry bag fitted with a large star tip.
10. Pipe the cream into the center of each cooled doughnut.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350 degrees F
Serving Size: 12 doughnuts
Nutritional Information:
Calories: 250
Fat: 12 g
Carbohydrates: 32 g
Protein: 3 g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Butter: can be substituted with vegan butter
- Buttermilk: can be substituted with almond milk
- Heavy cream: can be substituted with coconut cream
Variations:
- Add a teaspoon of ground cinnamon to the dry ingredients for a cinnamon-flavored doughnut
- Substitute the blueberries with raspberries or strawberries
- Add a teaspoon of vanilla extract to the wet ingredients
Tips and Tricks:
- Make sure to grease the doughnut pan well to ensure the doughnuts don’t stick
- If the doughnuts are browning too quickly, reduce the oven temperature to 325 degrees F
- Allow the doughnuts to cool completely before filling with the cream
Storage Instructions:
Store the doughnuts in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the doughnuts in a 350 degree F oven for 5-7 minutes.
Presentation Ideas:
- Dust the doughnuts with confectioner’s sugar
- Drizzle with melted chocolate
- Sprinkle with chopped nuts
Garnishes:
- Chopped nuts
- Sprinkles
- Chocolate chips
- Coconut flakes
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Granola
Troubleshooting Advice:
- If the doughnuts are too dry, add a tablespoon of buttermilk to the batter
- If the doughnuts are too dense, add an extra tablespoon of vegetable oil
Food Safety Advice:
- Make sure to use fresh ingredients
- Store the doughnuts in an airtight container
- Discard any doughnuts that have been left out at room temperature for more than 2 hours
Food History:
Doughnuts are believed to have originated in the Netherlands in the 18th century. The first doughnuts were made with yeast dough and fried in pork fat.
Flavor Profiles:
The doughnuts have a sweet, buttery flavor with a hint of blueberry. The cream filling is light and sweet.
Serving Suggestions:
- Serve the doughnuts for breakfast or brunch
- Serve as a dessert with a scoop of ice cream
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