Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Solid vegetable shortening

  2. 1 cup 198g / 7oz Sugar

  3. 2 Eggs

  4. 1 cup 237ml Buttermilk

  5. 1 Fresh blueberries, rinsed, hulled, And patted dry

  6. 3 1/2 cups 218g / 7.7oz All-purpose flour - (to 4 cups)

  7. 1 Salt

  8. 1 teaspoon 5ml Baking powder

  9. 1/2 teaspoon 2 1/2ml Baking soda

  10. 1/4 cup 59ml Milk

  11. 2 cups 396g / 13oz Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter. This recipe yields about 2 dozen.


Send feedback