Glazed Blueberry Donuts Food

GLAZED BLUEBERRY DONUTS

Steps:

• Preheat the oven to 325 degrees. Lightly grease a donut pan.
• In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a small bowl, stir together the butter milk, egg, vanilla and oil.
• Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
• Fold in the blueberries, trying not to break them up too much.
• Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
• Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
• Sift the powdered sugar (I usually just whisk it really good to break up any clumps) and place in a small bowl.
• Stir in the milk and vanilla until fully combined.
• When the donuts are cool, dunk the tops of the donuts in the glaze.
• Return the donuts to the wire rack for 5 minutes to let the glaze set.

BAKED DONUTS WITH BLOOD ORANGE, RHUBARB AND BLUEBERRY GLAZE

Steps:

• To make the donuts: preheat the oven to 375 degrees F. Coat a 12-cavity donut pan with cooking spray and set aside.
• Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.
• Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely.
• To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with sprinkles and enjoy.
• Combine the confectioners' sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.
• Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners' sugar as needed for taste and consistency.
• Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners' sugar. Whisk to combine, adding more confectioners' sugar as needed for taste and consistency.