Blueberry Crunch Donuts with Cinnamon Glaze

Posted January 27th, 2012 in Breakfast, Recipe

Makes 6 Preheat oven to 400degrees

Batter for Donuts:

7/8 cup all purpose flour

1/8 cup cornstarch

3/8 cup brown sugar

1 tsp baking powder

¼ tsp salt

3/8 cup milk (I used almond)

1 egg lightly beaten

1 TBS butter, melted

½ tsp vanilla

¼ cup Oregon Canned Blueberries plus extra for garnish, well drained

pinch cinnamon

 

Crumb Topping:

¼ cup white sugar

1/6 cup all purpose flour

1/8 cup butter very cold

1/8 tsp ground cinnamon

 

Cinnamon Glaze

1/8 cup butter, melted

1 cup powdered sugar

1/8 tsp cinnamon

Approx 2 Tbs almond milk

 

Directions:

Spray a donut pan with cooking spray

Mix together the crumb topping mixture in a food processor until the crumb is even.  Sprinkle evenly in the donut pan.

 

Whisk together the flour, cornstarch, sugar, baking powder and salt in a medium bowl.  Combine the milk, egg, butter, vanilla and cinnamon, then pour into the dry ingredients.  Blend but do not over mix.  Gently fold in the blueberries.  Spoon or pipe into donut pan evenly dividing amongst the six donuts.  Bake for 8-9 minutes until a toothpick inserted comes out clean. Turn immediately onto parchment paper to cool. While they cool make the glaze.

 

Blend the glaze ingredients until thick but can be drizzled.  When the donuts are cool drizzle evenly.

 

*Claudia suggested that they get soggy by the next day. I did not have that experience. I just ate one and it was delicious!! My area might be dryer than hers or yours.

 

 

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