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Dairy
Medium
35 Minutes
Diets 
It’s been a while since we enjoyed a donut, hasn’t it? I made these with a blueberry glaze to celebrate the spring season. They’re a kid- and adult-friendly treat that’s good for breakfast or entertaining. And these are baked, not fried!
3 cups Mishpacha All Purpose Flour
1 and 1/4 cups granulated sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk (Gefen Almond or soy milk are also fine)
2 teaspoons Gefen Vanilla Extract
3 large eggs
4 tablespoons unsalted margarine or butter, melted
1 (6-ounce) container fresh blueberries
1/2 cup water
squeeze of fresh lemon juice
1/2 to 3/4 cup Gefen Confectioners’ Sugar
Preheat oven to 425 degrees Fahrenheit. Grease a donut pan and set aside.
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
In a large bowl, whisk together milk, vanilla extract, eggs, and margarine or butter until thoroughly combined.
Add the dry ingredients to the wet ingredients and mix until well combined. The mixture will be thick and sticky.
Fill a piping bag with the batter and pipe it into the prepared pan (or spoon it into the donut cavities). Bake 10 to 15 minutes, then set aside to cool.
In a saucepan, combine blueberries, water, and lemon juice. Cook until blueberries break down, adding a bit more water if blueberries stick to the pot. Mash with a fork.
Remove saucepan from the heat. (I like some blueberry pieces in my glaze, but you can strain them if it bothers you.) Add confectioners’ sugar, stirring until mixture attains a glaze consistency, almost like pancake batter.
Dip cooled donuts into the glaze and enjoy!
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I’m quite disappointed, this is a nothing more than a cake/cupcake batter baked in a donut shape, it doesn’t have the texture nor taste of a donut, tastes ok as a cupcake.
Many baked donuts are more of a muffin type batter in a donut shape. They are not real donuts, you can’t compare to the fried one 🙂