Deep Fried Blueberry Doughnuts

Happy Thursday Everybody! Hope everyone is having a great day. I also hope you've already made your Valentine's Day reservations for tomorrow, cause if not it might be too late :) When Hub and I were dating we were huge on presents. We would shower each other with expensive gifts that we probably didn't need (although I am pretty darn attached to my Ipod). Now that we are married, our priorities on holidays have shifted. Now we focus on spending time with each other and maybe buying each other one or two things that mean a lot.

For example, on Christmas Hub got me a food thermometer. Some people might think that's a crum gift, but for me it was perfect. I'd been wanting one for weeks and the fact that he picked up on that and remembered it was something I wanted meant more to me than any pair of earrings could. So for Valentine's Day I decided to make something for Hub that I know is his absolute favorite treat. Deep Fried Blueberry Doughnuts!

Funny thing happened while I was making these. I had set the food thermometer mentioned above on the side of my pot to make sure my hot oil was the right temperature, turned around to grab something and turned back to find my thermometer floating in the crazy hot oil!! Apparently the plastic clip wasn't melt proof. Duh! It's plastic Elie!! It was entirely my fault and I would've been more upset had I not picked up on the irony of the whole situation. I was using my perfect gift to make my Hub a perfect gift and ended up ruining my gift. Had to laugh, nothing else to do at that point. :) Gift of the Magi as my Dad would say.

And though they weren't necessarily worth ruining my thermometer over, they are pretty darn phenomenal. And I can easily buy a new one so no harm, no foul right?

Best part about this recipe is there is no rise time. You could easily wake up a little early and whip these up for your Valentine. Just combine your dry ingredients, add in some melted butter, stir in some milk, squish in the blueberries, shape, fry and add icing. I used a cookie cutter but could have cut out some cooking time during assembly if I had a doughnut cutter. Having to cut out the middle circle took a little more time.

They are nice and crunchy on the outside and soft and cake like on the inside. If you don't like such a cakey doughnut, try frying a little longer than I did. 

Ingredients:
2 1/4 Cup flour
1/3 Cup sugar
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
4 Tbsp butter, melted
1 egg, lightly beaten
1/2 Cup milk
2 tsp vanilla
2 Cups blueberries
Oil for frying (about a quart)

Icing:
1 Cup powdered sugar
1-1 1/2 Tbsp water
1/2 tsp vanilla

Directions:
In your mixer combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.

In a small bowl mix together the egg, milk and vanilla until well mixed.

Add the melted butter to the dry ingredients and stir on low until the texture becomes crumbly. Then add the egg mix and stir until it just about comes together fully. Fold in the blueberries with a spoon, being sure to squash some as you go, and mix everything together completely.

Using your hands, form the dough into a large ball. Flour your work space well and roll out your dough into about a 1/2 inch in thickness. Using a dough cutter, cut out your doughnuts being sure to reroll the scraps. I used a knife to then cut out the hole in the middle.

Heat your oil in a large sauce pan to about 375 degrees. Don't drop your thermometer in the hot oil! Place the doughnuts in the oil two at a time frying for 2 minutes on each side. Remove and place on a paper towel.

Combine all ingredients for the icing in a shallow bowl and dip the doughnuts into the bowl once they have slightly cooled. Ta Da! Best breakfast ever!

Here's a great doughnut cutter!

Need a saucepan?

Here's a waterproof thermometer...but is it hot oil proof? :)


What's your worst oops while cooking? Ever caught your kitchen on fire?! Hope not! Would love to hear about your cooking mishaps (mostly to help me feel better about what I did :)!

Thanks for stopping by!

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Recipe adapted from here