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