Blueberry Doughnuts - Babycakes MT-6 Instruction Manual

Blueberry Doughnuts

Kathy made these one Sunday morning and took them to church. Everyone loved them!
Tips
If your preserves are chunky, pour the warm preserves through a sieve to remove larger
pieces of fruit. Sugar-coated doughnuts are best served within a day of baking and
coating. If you plan to serve them the next day, store doughnuts in an airtight container to
keep them fresh. The lemon-sugar mixture will dissolve over time, so generously sprinkle
the doughnuts with additional lemon sugar just before serving.
Makes 34 to 36 doughnuts
Food processor
Pastry bag or squeeze bottle, fitted with a fine tip
Doughnuts
11⁄4 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp ground nutmeg
1⁄4 tsp salt
1⁄3 cup blueberries
1⁄4 cup granulated sugar
2 tbsp packed brown sugar
1⁄4 cup unsalted butter, softened
1 large egg, at room temperature
2⁄3 cup milk
1⁄2 tsp vanilla extract
Nonstick baking spray
Topping
1⁄2 cup granulated sugar
1 tsp grated lemon zest
Filling
1⁄4 cup blueberry all-fruit spread or preserves
1. Doughnuts: In food processor, pulse flour, baking powder, nutmeg and salt to
combine. Add blueberries and pulse to coarsely chop. Set aside.
2. In a large bowl, using an electric mixer on medium-high speed, beat
granulated sugar, brown sugar and butter for 1 to 2 minutes or until fluffy. Beat
in egg, milk and vanilla. Stir in flour mixture just until moistened.
3. Topping: In a small bowl, combine sugar and lemon zest. Set aside.
4. Spray cake pop wells with nonstick baking spray. Fill each well with about 1
tbsp (15 mL) batter. Bake for 4 to 6 minutes or until a tester inserted in the
center comes out clean.
5. Immediately roll each doughnut in lemon-sugar topping. Set on a wire rack to
cool.
6. Repeat steps 4 and 5 with the remaining batter.
Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy
Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
300 mL
5 mL
2 mL
1 mL
75 mL
60 mL
30 mL
60 mL
1
150 mL
2 mL
125 mL
5 mL
60 mL
15