Lemon Blueberry Donuts

Tools Used: Perforated Baking Sheet, Donut Tray, Stainless Mixing Bowl, Pastry Bag Stand, Pastry Bag & Tips, Roul’pat

Ingredients

• 1/4 cup unsalted butter, melted

• 1/4 cup canola or vegetable oil

• 3/4 cup sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 tsp lemon zest

• 1 cup buttermilk

• 2 2/3 cups flour

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 cup fresh blueberries

Glaze

• 2 cups powdered sugar

  1-2 tsp lemon zest

  7-8 Tbsp milk

  Directions

• Preheat the oven to 425 degrees and place the Donut Tray on a Perforated Baking Sheet.

• In the Stainless Mixing Bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.

• Add in the eggs, vanilla, lemon zest and buttermilk and whisk until smooth.

• Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in blueberries. Batter will be thick.

• Spoon the batter into the Pastry Bag with the large open tip, supported by the Pastry Bag Stand. Pipe batter once around each doughnut well, filling 2/3 full.

• Bake for 10-12 minutes until a toothpick inserted comes out clean. Let cool for 10 minutes before removing from the Donut Tray to cool completely on a wire rack.

• Make the glaze; In a shallow bowl, combine sugar, zest, and 6 Tbsp milk. Add an additional 1-2 Tbsp of liquid if needed. You want the glaze to be thin enough to evenly coat the doughnuts, but thick enough that it will set and become dry to the touch.

• When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.

  *Nothing says Spring like lemon and blueberries. These are effortless to mix up, and they bake up quickly.

  * bon tip- Place the Roul'pat or a Bonmat under your cooling rack. This is easy to clean up after the donuts have been dipped in the glaze.