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Blueberry Glazed Sourdough Donuts
Śniadanie

Blueberry Glazed Sourdough Donuts

3 godz.Porcje: 12Nutri-Score D€€
od @natashas_baking3 importyugotowano 0 razy
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Składniki

12 osób
  • all-purpose flourProdukty zbożowe825 g
  • sugarSpiżarnia75 g
  • sourdough starter (optional)Produkty świeże80 g
  • yeastSpiżarnia7,5 g
  • milkNabiał345 ml
  • eggs (1 large plus half of a whisked egg)Nabiał2 kawałki
  • saltPrzyprawy15 g
  • butter (softened)Nabiał165 g
  • powdered sugarSpiżarnia600 g
  • blueberries (fresh)Warzywa i owoce250 g
  • lemon juice (to taste)Warzywa i owoce15 ml
  • frying oil (for deep frying)Spiżarnia1 litr

na porcję

Wartości odżywcze

556kcal

Węglowodany
98 g
Białko
8 g
Tłuszcz
15 g
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Przybory

  • Miska
  • Wałek do ciasta
  • Foremka do ciastek
  • Frytkownica
  • Rondel
  • Sito
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  1. Make the dough

    • Combine the flour, sugar, sourdough starter, yeast, milk, eggs and salt in a bowl.
    • Knead until the dough comes together, then work in the softened butter until smooth and elastic.
    Krok 1

  2. Let the dough rise

    • Cover the dough and leave it to rise until doubled in size.
    Krok 2

  3. Shape the donuts

    • Roll the dough to 1.5 cm thick.
    • Cut 9 cm circles and cut a hole in the center of each.
    Krok 3

  4. Proof the donuts

    • Place the donuts on a tray and let them rise until puffy.
    Krok 4

  5. Make the blueberry glaze

    • Blend the blueberries and strain the purée through a sieve.
    • Whisk the powdered sugar with the blueberry purée and lemon juice until smooth.
    Krok 5

  6. Fry the donuts

    • Heat the oil to 350°F (175°C).
    • Fry the donuts until golden on both sides, then drain.
    Krok 6

  7. Glaze and serve

    • Dip the warm donuts in the blueberry glaze and let the excess drip off.
    Krok 7
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