I made this doughnuts this morning for my family and it was a success! My family is a Krispy Kreme loving family, so any healthy alternative is greatly appreciated. It was hard not to eat the whole batch! These doughnuts are baked, not fried, and are topped with a sweet glaze that goes great with the tartness of the blueberries. Hope you enjoy!
Serves: 4 (I used a regular sized doughnut pan, but you can also you use a mini pan and it will double to number of doughnuts)
- ⅓ c. + 1 tbsp. whole milk
- 1 tsp. lemon juice
- 3 tbsp. unsalted butter, melted
- ½ c. sprouted flour (I used Khorasan)
- ½ c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- ¼ tsp. sea salt
- ¼ tsp. cinnamon
- ⅛ tsp. nutmeg, fresh
- ¼ c. sugar
- 2 tbsp. honey
- 1 large egg
- ½ c. frozen wild blueberries
- 1 c. organic powdered sugar
- 3 tbsp. whole milk
- pinch of salt
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and lemon juice. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
- Stir blueberries into dry ingredients. Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
- Bake for 10-15 minutes if using large doughnut pans, 8-10 if using a mini doughnut pan. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, milk, and salt until smooth. Once donuts have cooled, about 10 minutes, glaze both sides. Place on cooling rack and allow to dry, about 20 minutes. Serve. If storing leftovers, remove from cooling rack and store uncovered.