These Cardamom and Blueberry glazed Donuts are perfectly deep-fried and fluffy and crisp, with a warm and aromatic cardamom infused blueberry glaze. They have just the right amount of sweetness, with a beautiful speckled purple glaze. A tasty twist on the classic. EASY - This is a really easy recipe to make doughnuts / donuts. Even beginners can make these donuts. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.Please note that there is an overnight inactive proofing step in this recipe.
500 g AP flour, 120 mL lukewarm water, 120 mL lukewarm milk, 2¼ tsp active dry yeast, 1 large egg, 1 yolk, 50 g sugar, 115 g unsalted butter
Blueberry glaze
While the doughnuts are being proofed before frying - place the blueberries, cardamom, sugar, salt and water in a saucepan and heat the mix and bring to a simmer. Simmer for 5 minutes, covered (to soften the blueberries).
½ cup blueberries, ½ tsp crushed cardamom seeds, 3 tbsp water, 3 tbsp sugar, Pinch salt
If the blueberry syrup is very thin, uncover the saucepan and simmer for a few minutes to thicken the syrup slightly.
Set it aside to infuse and cool down. Discard the cardamom pods if you used them.
Using a fork, crush the blueberries into the syrup.
Place the powdered sugar in a bowl.
226 g powdered sugar / confectioner's sugar
Add about 3 tbsp of the blueberry cardamom syrup and whisk the mix to form a glaze. Add more syrup as needed, to form the consistency that's required.
Once the doughnuts are fried, dip each one in the glaze to coat (either one half or both sides).
Place on a wire rack to let the excess glaze drip down.