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Caption: Cherry Berry Crunch Doughnuts a recipe
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Caption: For the glaze:
3/4 cup blueberries
1/2 cup fresh cherries, pitted
2 tablespoons sugar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
3 cups powdered sugar
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Caption: Place blueberries and cherries in a saucepan over medium heat. Add lemon juice and 2 tablespoons sugar. Cook until the juices have released and the fruit has softened, about 15 minutes (stir often). Place this fruit mixture into a blender and blend until smooth. Push the puree through a fine mesh sieve to get rid of the fruit skins and to keep it totally smooth.
Gradually add the powdered sugar to the fruit puree, whisking as you do. It may take a little less than or a little more than three cups of powdered sugar to achieve the thick, runny glaze that you’re looking for here.
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Caption: For the doughnuts:
1 cup lukewarm water
1.5 tablespoons active dry yeast
3.5 cups plus 1 cup all purpose flour, divided
8 tablespoons unsalted butter, at room temp
2/3 cup sugar
3 eggs
1 teaspoon salt
2 quarts vegetable oil, for frying
Granola of choice for topping
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Caption: for the doughnuts:
Combine the water and the yeast in a bowl. Let sit for 5 minutes. Add 1cup of the flour, stir to combine, and cover with a kitchen towel. Let this sit for 30 minutes at room temperature.
In the bowl of an electric mixer, cream the butter until fluffy. Add the sugar and beat for another 2 minutes. Add the eggs, one at a time, and beat well after each. Beat in the yeast mixture, salt and the remaining 3.5 cups of flour. Beat for 5 more minutes. Cover with a kitchen towel and let rise at room temp until doubled size.
When it is ready, turn your dough out onto a floured surface. Roll to a thickness of 1/2". Cut your doughnuts out with a circular cutter and cut the middles out with a smaller circular cutter.
Place your dough rings on a sheet pan(s) covered with parchment paper, cover them with a kitchen towel, and allow them to rise for 30 – 50 minutes (or until they’ve doubled in size).
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Caption: To fry: Heat a large, heavy-bottomed pot with oil (350 – 360 degrees is ideal here). You can test your oil for readiness by dropping in a small piece of dough. If it sizzles and rises to the surface right away, turning golden brown in about 45 – 60 seconds, you’re ready. Drop your doughnuts into the hot oil in batches and cook until the first side is a deep golden brown and then, using a long wooden spoon, flip to cook the other side. This should take a couple/few minutes in total.
Transfer the cooked doughnuts to a paper towel-lined tray to drain and cool.
While they’re still warm, dip the doughnuts into the prepared glaze, turning to coat them completely. Place them on a cooling rack that you’ve set over a baking sheet to allow the glaze to drip over (less mess!). Sprinkle with some of the granola for crunch. The glaze will begin to harden as it cools.
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Caption: For the full version, visit my blog. Thanks!
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