Mike Garten
Win over your family with these fruity poppy seed donuts.
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3/4 c.
whole milk
1 3/4 c.
package active dry yeast (2 1/4 teaspoon)
1/4 c.
granulated sugar
2
large eggs
2 tbsp.
unsalted butter, at room temperature, cut into small pieces
1 tsp.
Kosher salt
1 tbsp.
poppy seeds
2 tsp.
ground cardamom
3 c.
all-purpose flour, plus more for work surface
2 qt.
(64 ounces) canola oil, plus more for greasing
4 oz.
blueberries
1 tbsp.
water
2 c.
confectioners’ sugar, sifted
- In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
- Add poppy seeds, cardamom, and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
- Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
- Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 1 1/2- inch round cutter, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
- Place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side.
- Make glaze: Cook blueberries and water in small saucepan until syrupy; strain. Combine syrup and sifted confectioners’ sugar and whisk until smooth. After frying and cooling, dip top halves of donut holes in glaze.
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Source : Goodhousekeeping
