Edd Kimber’s Blueberry Donuts are as beautiful as they are delicious.
Ingredients
For the dough
For the icing
Method
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Line a baking sheet with parchment paper and sprinkle generously with flour.
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To make the donuts, place the flour, baking powder, baking soda, salt, and sugar in a large bowl and stir to combine.
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Whisk together the butter, egg yolks, vanilla and buttermilk in a bowl. Make a well in the dry ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the refrigerator for a few hours or until firm.
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Generously flour a work surface and roll out the donut dough to about 15mm thick. Using a 7.5cm round cookie cutter, cut out as many donuts as possible. Use a 1-inch/2.5 cm cookie cutter to cut holes in the center of the donuts (these will be fried to make donut holes). Gather scraps of dough and press together. If the dough is still cool and easy to handle, you can re-roll it immediately and cut out more donuts. If it’s a little sticky, refrigerate the dough until firm. Place donuts (and donut holes) on prepared tray. Cool in the refrigerator.
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Using a deep fryer, deep pot, or deep frying pan, pour in enough oil to make it a few inches deep. Make sure each pan still has plenty of room because you don’t want oil near the edge. (WARNING: Hot oil can be dangerous. Do not leave unattended.) Preheat fryer to 160-170°C or place pan over medium heat and bring to same temperature. Add a few fritters at a time to the oil and fry until golden brown, turning once halfway through cooking. Donuts should take 2-3 minutes to cook completely. Line a rack with paper towel and use a slotted spoon to transfer the donuts from the oil to the rack.
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To make the glaze, heat the blueberries and lemon juice in a small saucepan for a few minutes or until the blueberries start to break down. Scrape the berries and juice into a pitcher and add the basil, bourbon, salt and vanilla. Add a little sugar and use an immersion blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with lemon juice if too thick or icing sugar if too thin. Pour the glaze over the donuts and set aside until the glaze has set. Since donuts are fried, it is best to eat them as soon as possible.
