During the west coast cold snap last weekend (stop snickering), we became couch potatoes and ended up watching live TV. The last time we watched live TV was 1999. The Miss America pageant was on. And the last time we watched that pageant the current contestants were probably newborn infants. Incidentally, I’m pretty sure the show is now 22 hours long.
During the endless portion they called a swimsuit competition (to see how physically fit they were - seriously – that’s what they said) my only thought was that someone needed to feed those girls a donut.
Somewhere about hour 13 they busted out the donuts. But they only fed them to the contestants stuck sitting on stage who were not in the finals. The poor starving finalists weren’t offered a crumb. Which of course, completely distracted me and all I could think about were donuts.
Finally the last portion of the contest arrived- the equally weighted serious questions or so said Ernst & Young Accounting; one question was about gun control, another about the impact of reality TV. The contestant answering the question about reality TV mentioned that Honey Boo Boo’s mother was only looking out for her kid’s best interest. I had to Google Honey Boo Boo – I thought it was a new brand of peanut butter or a cookie.
Apparently Honey Boo Boo is a kid. But never mind that. I finally had a donut in mind. Honey Blueberry donuts with lemon glaze. Honey Blue Blueberry. If you followed that logic, then you are a kinder person than me. Thank you.
Turns out honey, blueberries and lemon are a fantastic trio of flavor in a donut. Eat the donuts plain or use the glaze. But whatever you do, don’t waste 22 hours of your life watching that crazy pageant. If it were up to me I’d just give all of them the $50K scholarship and call it a day.
But first I’d make these donuts and make sure they each got, say a dozen or 20. And a cheeseburger.
|Honey Blue Blue Berry Donuts, Gluten Free||
- 260 grams AP GF flour (130 grams superfine brown rice flour plus 65 grams each superfine white rice flour and tapioca flour/starch) (2 cups)
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom
- ¼ teaspoon baking soda
- 140 grams almond milk (scant ⅔ cup)
- 80 grams canola oil (scant ½ cup)
- 2 extra-large eggs
- 42 grams good quality honey (2 tablespoons)
- ½ teaspoon almond extract
- ½ teaspoon lemon extract
- zest from half a lemon
- 170 grams frozen whole blueberries (heaping 1 cup)
- 1 teaspoon granulated sugar
- 220 grams powdered sugar, sifted (2 cups)
- 1 tablespoon lemon juice
- 1-3 tablespoons warm water
- Preheat oven to 350. Spray two 6-count donut pans with nonstick spray – generously. Set aside.
- In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt, cardamom, and baking soda. In a small bowl whisk together almond milk, canola oil, eggs, honey, almond and lemon extracts, and lemon zest. Add wet ingredients to the dry and combine just until mixed. Toss blueberries gently with 1 teaspoon granulated sugar. Either fold blueberries into donut batter or place blueberries evenly distributed into donut pans. Scoop batter into pans just a little over half full using all the batter. Rap pans on the counter until the batter is very smooth and evenly distributed.
- Bake 10 minutes and rotate pans. Bake 4 minutes more or until a toothpick comes out clean. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze. Or serve plain.
- Add lemon juice to powdered sugar and stir. Add warm water, one tablespoon at a time until mixture is smooth and glaze drips easily from a spoon. Drizzle lightly over donuts while they are on a grate with a baking sheet under them to catch drips. Too much glaze and the donuts will become gloppy wet (another technical term) so go lightly on the glazing. Let glaze set, about 10 minutes. Best served fresh.