Do you mean to tell me that this ridiculous doughnut maker was ….
not so ridiculous after all? Will wonders never cease.
I think you’re gonna love these doughnuts. The crunch of the tangy-sweet lemon glaze gives way to the light maple-sweetness of the doughnut, and the blueberries are so smooth and, well, blue.
I recommend frozen blueberries. I do! Use nice ones, but frozen ones all the same. They slice in half really nicely. And hold their shape better than the fresh ones. And … hello? It’s winter.
Here’s where you bring the maple syrup (the real stuff, please), the butter and the shortening to a gentle simmer. Then you add the yogurt to it, and stir. You’ll be thanking me already. The smell … is already just right.
[Later I think I might have to have some yogurt with granola and a drizzle of maple syrup. ‘Cause that would be killer]
Pour it all in the dry ingredients, and mix to combine.
Add the blueberries tossed in a tablespoon of dry ingredients. And fold. Like laundry. But not at all like laundry. Unless you have edible laundry, and to be honest I don’t really want to know even one thing about that, tiger. Your Valentine’s Day plans are just that: yours.
This is where my ridiculous Babycakes Mini Doughnut Maker comes in kinda handy. Okay, very handy. I don’t have to wait for the oven to heat up. I just plug in and go. I could make this in a hotel room if I had to! [why would I have to? don’t answer that]
About the doughnut maker — the back wells cook better than the front. So when I’m feeling like a perfectionist (what? I can do that), I just keep cooking in the back and leave the front empty. And I also flip the little babies after 2 minutes.
Look at the sweet reward.
My lemon glaze is very tangy. No milk! Just lemon …
And confectioner’s sugar.
First make a thick paste. Trust me!
Then thin it to a thick but pourable glaze. See how the spoon leaves a trail? That’s what you want. We all want to leave our mark, after all. Don’t we?
|Maple Blueberry Doughnuts with a Lemon Glaze|
- 1 3/4 cup (245g) all-purpose gluten-free flour (I use Better Batter)
- 3/4 teaspoon xanthan gum (omit if using Better Batter)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1 cup frozen whole blueberries, sliced in half
- 1/2 cup (158g) pure maple syrup (Grade A or B preferably)
- 4 tablespoons (56g) unsalted butter
- 4 tablespoons (48g) vegetable shortening
- 3/4 cup (170g) plain yogurt, at room temperature
- 2 extra-large eggs at room temperature, lightly beaten
- 1 cup (115g) confectioner’s sugar
- Juice of 1 lemon
- Fire up the Babycakes Donut Maker or preheat your oven to 350 degrees F. If using the oven, grease a doughnut tin or a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cream of tartar, salt and nutmeg, and whisk to combine well. Place the frozen blueberries in a small bowl, add a tablespoon of the whisked dry ingredients and toss to coat. Set aside.
- Place the maple syrup, butter and shortening in a small saucepan and heat over a medium-high flame, stirring frequently, until the butter and shortening are melted and the maple syrup has begun to simmer. Remove from the heat. Add the yogurt, and mix to combine.
- Create a well in the dry ingredients, pour in the maple syrup and yogurt mixture into the center and mix to combine. Add the eggs, and mix until well-combined. Add the blueberries and reserved dry ingredients, and fold the berries into the batter until they are evenly distributed throughout.
- Fill the wells of the doughnut pan or muffin tin about 3/4 of the way full, place in the center of the preheated oven and bake for about 8 minutes or until the the cakes spring back into place when lightly pressed. If using the doughnut maker, place about 3 tablespoons of batter into the wells, secure the lid closed and bake for about 4 minutes.
- Once baked in the oven, cool for about 10 minutes in the pan before removing to a wire rack to cool completely. Once baked in the doughnut maker, remove immediately with that little tool they give you and place on a wire rack to cool.
- While the doughnuts are cooling, place the confectioner’s sugar in a small bowl. Add about 1 tablespoon of lemon juice and mix well, adding a few more drops of lemon juice until a thick paste forms (see photo). Add more lemon juice by the teaspoon, mixing well, until the consistency of the glaze is thickly pourable, and a spoon run through it leaves a slow-moving trail (see photo).
- Dip the top of each cooled doughnut in the glaze, allow to drip off, and set on parchment paper to set.
I have not tested this recipe with any substitutions at all. If you’d like to make a substitution, I can’t guarantee that it will work! Except for the glaze. Use whatever liquid you like to make the glaze. If you follow the proper procedure, it will work fine.