Double Berry Doughnuts Food

DOUBLE BERRY-HAZELNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
• Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
• Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
• Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

DOUBLE BERRY DOUGHNUTS RECIPE - (4.6/5)

Steps:

• 1 Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut. 2 Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely. 3 In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set. 4 In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set. 1 Serving Calories230 , % Daily Value Total Fat3 1/2g3 1/2% (Saturated Fat1g,1% ), Sodium260mg260%; Total Carbohydrate48g48% (Dietary Fiber2g2% ), Protein3g3% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1 Starch; 2 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.

VERY BERRY BAKED DOUGHNUTS

Steps:

• Heat oven to 325°F. Spray 24 doughnut cups in mini doughnut pans with cooking spray.
• In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each doughnut cup 3/4 full.
• Bake 7 to 8 minutes or until doughnuts are puffed and edges pull away from pan. Remove doughnuts from pan. Cool completely on cooling rack, about 30 minutes.
• To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each doughnut into glaze. Decorate with candy sprinkles. Let stand until glaze is set before serving.