This a wonderful recipe, especially with fresh blueberries that are in season.
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon Rubarama
- 2 eggs
- 1 cup blueberries
- 1⁄4 cup unsalted butter, melted
- 1 cup milk
- 4 cups flour
- Safflower oil
In a large bowl mix together the sugar, baking powder, salt, and Rubarama. Stir in eggs, blueberries, milk, and melted butter and beat well.
Beat in 3 cups of the flour until fully incorporated. Then, mix in one more cup of flour and beat. The dough will be soft — and a bit sticky — but you should be able to handle it. Note: if the dough is too sticky to handle, you can add up to 1/2 cup of flour.
Cover mixing bowl and chill dough for 90 minutes or longer.
Place about an inch of oil in a large skillet, start heating the oil to 360ºF. We used safflower oil, but canola oil is more traditional.
While the oil is heating up, remove the dough from the fridge, grab half of the dough, and roll it out on a floured surface until it is 1/2" thick. Cut out circles using a doughnut cutter. (If you don't have a doughnut cutter, you can use a large biscuit cutter and a small one for the center.)
Carefully place the doughnuts into the hot oil. Flip them as soon as the doughnuts puff up. Flip each doughnut a couple more times as they cook, approximately 2-3 minutes.
Fry only a couple of donuts at a time so that they are easier to work with.
Use a spider strainer or a slotted spoon to fish out the donuts and set them on a cooling rack, paper towels, or a clean brown paper bag. Do the same with the doughnut holes.
For the glaze, we got a little fancy — we found a great blueberry cider. Yes, there is a little alcohol in it, but if you have these for brunch, all bets are off. You can also find a nice blueberry juice or make your own.
Combine 2 tablespoons of blueberry cider or juice with 1 tablespoon heavy cream and 1 cup confectioners' or glazing sugar.
Mix together until sugar is combined. Drizzle over doughnuts or dip donuts. And remember the little doughnut holes, too.