Bourbon blueberry basil donuts

Donuts
May 11, 2013
Donuts
May 11, 2013

Bourbon blueberry basil donuts

So I follow some food blog people on Instagram, because who doesn’t. Something I love to do is look at

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Bourbon blueberry basil donuts

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So I follow some food blog people on Instagram, because who doesn’t. Something I love to do is look at what other bakers are making to get ideas for myself, and because I love seeing how other people are photographing their desserts. I started following Jonathan of the Candid Appetite a couple weeks ago, and then a few days ago he posted the most magnificent-looking donuts ever. I loved the recipe, loved the photograph, and decided right then and there I wanted to recreate them myself. This is his recipe to a T. Oh, and how did they taste? Amazing of course. I ate about 10 donut holes right out of the fryer. So I had to make these with an amazing glaze: Bourbon Blueberry Basil Donuts.

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Bourbon blueberry basil donuts

These bourbon blueberry basil donuts are simply to die for. Fluffy and delicious yeasted donuts dipped in a scrumptious blueberry, basil, bourbon glaze. YUM.

These bourbon blueberry basil donuts are simply to die for. Fluffy and delicious yeasted donuts dipped in a scrumptious blueberry, basil, bourbon glaze. YUM.

  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 4 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 donuts 1x
  • Category: breakfast
  • Method: fried
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 4 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 donuts 1x
  • Category: breakfast
  • Method: fried
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 4 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 donuts 1x
  • Category: breakfast
  • Method: fried
  • Cuisine: american

Ingredients

for the donuts:

  • 3 tablespoons active dry yeast
  • 1 cup whole milk, warmed to 110°F
  • 2 to cups bread flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 4 tablespoons unsalted butter, softened
  • vegetable oil for frying

For the glaze:

  • 1 cup fresh blueberries, rinsed and dried
  • 1 tablespoon fresh basil, chopped
  • 3 tablespoons bourbon
  • 3 cups powdered sugar

Instructions

for the donuts

  1. In a medium bowl, whisk together 2 tablespoons of yeast and ¾ cup milk. Allow the yeast to slightly dissolve. Add ¾ cup flour and whisk together until a smooth batter is formed. Almost like a smooth pancake batter. Cover with plastic wrap and let rest in a warm place for 30 minutes. I like to place it in the oven that is turned off. It should double in size.
  2. Combine the remaining ¼ cup of milk and 1 tablespoon of yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the yeast and milk mixture, sugar, salt, vanilla and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup flour. Mix on low for about 30 seconds until the flour is just incorporated.
  3. Turn off the mixer and add the softened butter and mix once more until it is combined. Swap out the paddle attachment for the dough hook. Add ¼ of the remaining flour at a time, kneading the dough between additions, until the dough comes away from the sides of the bowl. It should be soft, moist and slightly sticky. If it is still very sticky and stuck to the sides of the bowl, add more flour until it forms a soft ball.
  4. Cover with plastic wrap and place it in the fridge. It should rest for at least 1 hour, until it has doubled in size. It can remain refrigerated for up to 12 hours.
  5. Place a kitchen towel (non-terry) on a baking sheet and sprinkle lightly with flour, you might need two baking sheets. Roll out the dough about ½ of an inch thick, on a lightly floured surface. Cut out doughnuts with a doughnut or cookie cutter. Place the doughnuts on the prepared pans, spacing them out evenly. Cover with plastic wrap and place in a warm spot. Allow to double in size, 5 to 20 minutes checking every 5 minutes to see if they are ready. You’ll know the doughnuts have proofed properly when you touch one lightly with your fingertip. If it springs back right away, it needs more time. If it springs back slowly, the doughnuts are good to go. Also if it doesn’t spring back at all, they have overproofed and you can punch them all together and reroll it once.
  6. Preheat the oil in a heavy-duty pot until it registers 36o°F. It should have at least 2 inches of oil. Carefully drop in the doughnuts a few at a time. Do not overcrowd the pot. Fry for 1 to 2 minutes on each side, or until light golden brown. Drain the excess oil and transfer to a cooling rack. Continue until all the doughnuts are fried. Allow to cool before glazing.

for the glaze

  • Make the glaze while the donuts are cooling. Pulse the blueberries in a food processor until a smooth liquid forms and the berries are completely broken down. Add the basil and bourbon and pulse once more until completely smooth.
  • In a large bowl combine the powdered sugar and blueberry mixture (a spoonful at a time) until the glaze is smooth and the perfect dipping consistency. If it is too thin, add more powdered sugar. If it is too thick add more bourbon or a splash of milk. Whisk until desired consistency is reached.
  • Dip the doughnuts into the glaze and place back on the cooling rack, allowing the glaze to set before eating (And if you’re a sugarholic like me, feel free to dip them in two times. The glaze will be thicker and glossier!) Enjoy!

Recipe from The Candid Appetite

 

— STILL HUNGRY? —

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  1. FYI these originated at Blue Star Donuts in PDX. Too bad he didn’t give them credit in his original post.