Breakfast
Blueberry Glazed Sourdough Donuts
3 hServes 12Nutri-Score D€€
D
3 h
3 hBlueberry Glazed Sourdough Donuts
what you need
Ingredients
all-purpose flourGrains825 g
sugarPantry75 g
sourdough starter (optional)Fresh80 g
yeastPantry7.5 g
milkDairy345 ml
eggs (1 large plus half of a whisked egg)Dairy2 pieces
saltSpices15 g
butter (softened)Dairy165 g- powdered sugarPantry600 g
blueberries (fresh)Produce250 g- lemon juice (to taste)Produce15 ml
- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
556kcal
- Carbs
- 98 g
- Proteins
- 8 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Cookie cutter- Deep fryer
Saucepan- Sieve
Slotted spoon
step by step
Method
- Step 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.
- Step 2
Let the dough rise
- Cover the dough and leave it to rise until doubled in size.
- Step 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.
- Step 4
Proof the donuts
- Place the donuts on a tray and let them rise until puffy.
- Step 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.
- Step 6
Fry the donuts
- Heat the oil to 350°F (175°C).
- Fry the donuts until golden on both sides, then drain.
- Step 7
Glaze and serve
- Dip the warm donuts in the blueberry glaze and let the excess drip off.
most cooked first