Very Berry Baked Doughnuts Food

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).

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.

BERRY-FILLED DOUGHNUTS

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

CITRUS-BERRY BAKED DOUGHNUTS WITH PINK GLAZE

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F. Grease three 6-cavity nonstick doughnut pans (each with 2 1/4-inch diameter wells) with nonstick cooking spray.
• Whisk together the granulated sugar, egg, milk, sour cream, vanilla, lemon zest, lemon juice and oil in a medium bowl. Set aside.
• In another medium bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the wet ingredients and whisk just to combine. Gently fold the frozen berries into the batter.
• Spoon the batter into the prepared doughnut pans and bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let the doughnuts cool in the pans for 10 minutes, then remove the doughnuts to a wire rack to cool completely before glazing.
• For the glaze: Whisk together the confectioners' sugar and raspberry juice in a medium bowl until smooth. Dip just the top of each cooled doughnut into the glaze and let the excess drip off.
• For the topping: Decorate the glazed doughnuts with the sprinkles or crushed freeze-dried berries.