Citrus Berry Baked Doughnuts With Pink Glaze Food

PINK STRAWBERRY DOUGHNUTS

Steps:

• For the doughnuts: Sift together the flour, baking powder, salt, baking soda and nutmeg in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, buttermilk, sour cream, melted butter, vanilla and eggs. Beat on medium speed until fluffy, about 2 minutes.
• With the mixer on low, add the dry ingredients, mixing until just blended. It will be quite wet, so refrigerate for at least 30 minutes.
• Heavily flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and pat the dough into 9 1/2-by-11-inch rectangle about 1/2-inch thick. Cut out doughnuts with a floured doughnut cutter to make 6 doughnuts and 6 doughnut holes. Pat out the dough scraps to make 3 more doughnuts and doughnut holes. Set aside on a tray.
• Meanwhile, fill a large heavy pot with 2 inches of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the doughnuts and doughnut holes a few at a time until golden brown, 1 to 2 minutes. Gently flip and continue to fry until golden brown, 1 to 2 minutes more. When both sides are golden brown, carefully transfer the doughnuts to a cooling rack lined with paper towels. Continue until all the doughnuts are fried.
• For the glaze: Combine the strawberries, water, vinegar and vanilla bean in a small pot over medium heat. Cook until juicy, about 10 minutes. Let cool slightly then blend until smooth. Pour into a bowl, add the confectioners' sugar and whisk thoroughly until light pink.
• Move the doughnuts onto a cooling rack. Pour the glaze over the doughnuts and top with sprinkles. Let the doughnuts set for 5 minutes before enjoying.

PINKBOX DOUGHNUT'S DOUGHNUT GLAZE

Steps:

• Combine the milk and vanilla in a saucepan. Heat over low heat until warm, and then sift in the powdered sugar. Slowly whisk until well blended, and then remove the glaze from the heat. Set over a bowl of warm water to keep warm, and then dip doughnuts into the glaze.

BLUEBERRY CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
• In a separate bowl, whisk together the flours, baking soda, and baking powder.
• Add the eggs and yolk to the mixer and cream until blended.
• In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
• Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
• Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
• When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
• In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).