with blueberry glaze
Blueberry Simple Syrup 1/2 cup sugar 1 cup fresh blueberry Place sugar and 1 cup water into a medium saucepan over medium heat. Stir until the sugar has completely dissolved. Add the blueberries and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain mixture through sieve or cheesecloth and set aside liquid to fully cool. Doughnuts 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup light brown sugar, packed 1/2 cup whole milk 1 large egg 4 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract Preheat the oven to 325 degrees. Grease doughnut pan and set aside. Whisk together flour, cocoa powder, baking soda, salt, and brown sugar in a medium bowl. Now, whisk together whole milk, egg, melted butter and vanilla in a small bowl. Pour the wet ingredients into the flour mixture and fold together until combined. Fill the doughnut pan 2/3 full. Bake for 12 minutes. Allow to rest slightly before removing them and continuing to cool on wire rack. They need to be 100% cooled before glazing. Do it too soon and the glaze will just run right off. Not that it will taste bad, it will still taste amazing. Just saying. Blueberry Glaze 2 cups confectioners sugar 1-2 tablespoons whole milk 3-4 tablespoons blueberry simple syrup (blueberry jam can be substitute, and would be great) Optional: chocolate sprinkles In a small bowl, stir together sugar, blueberry simple syrup and 1 tablespoon of whole milk with a rubber spatula. From here, you can add more milk and blueberry syrup to make creamier, or a bolder blueberry flavor. To make thicker, add more sugar, gradually. Place the blueberry glaze in a wide bowl. Taking 1 doughnut at a time, dunk it into the frosting. Lay the glazed doughnuts on top of the wire cooling rack and sprinkle with chocolate sprinkles. Continue with the remaining doughnuts.