Bourbon blueberry basil donuts

These donuts are a beautiful combination of flavors, making them the perfect brunch treat. They’re made with fresh blueberries that bubble up in each bite, sweet bourbon vanilla glaze and light basil icing for an all-around satisfying experience.

These pumpkin air fryer donuts are a fall twist on the classic bourbon blueberry basil donut. They’re super easy to make, and they’re sure to be a hit with your friends.

So, since who doesn’t follow food bloggers on Instagram? Looking at what other bakers are preparing for inspiration and to see how other people photograph their sweets is one of my favorite things to do. I began following Jonathan of the Candid Appetite a few weeks ago, and then he uploaded the most amazing-looking doughnuts ever a few days ago. I fell in love with the recipe and the images and decided right then and there that I wanted to make them myself. This is his exact recipe. How did they taste, by the way? Of course, it’s incredible. I ate ten doughnut holes straight from the fryer. So I had to create these Bourbon Blueberry Basil Donuts with an awesome glaze.

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These whiskey blueberry basil doughnuts are very delicious. Fluffy yeasted donuts drizzled in a delectable blueberry, basil, and whiskey glaze. YUM.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 4 minutes
  • 1 hour and 4 minutes total
  • 1 batch yields 12 doughnuts.
  • Breakfast is a category of food.
  • frying method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 4 minutes
  • 1 hour and 4 minutes total
  • 1 batch yields 12 doughnuts.
  • Breakfast is a category of food.
  • frying method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 4 minutes
  • 1 hour and 4 minutes total
  • 1 batch yields 12 doughnuts.
  • Breakfast is a category of food.
  • frying method
  • American cuisine

Ingredients

to make the donuts:

  • 3 tbsp. yeast (active dry)
  • 1 cup warmed whole milk (110°F)
  • 2 to 212 cup flour for bread
  • 2 tbsp. sugar (granulated)
  • a half teaspoon of salt
  • 1 teaspoon vanilla extract
  • 3 beaten egg yolks
  • 4 tablespoons softened unsalted butter
  • frying oil made from vegetables

To make the glaze:

  • 1 cup washed and dried fresh blueberries
  • 1 tblsp basil leaves, chopped
  • bourbon (3 tblsp.)
  • a third of a cup of powdered sugar

Instructions

because of the doughnuts

  1. 2 teaspoons yeast and 34 cup milk, whisked together in a medium bowl Allow the yeast to dissolve gently. Whisk in the remaining 34 cup flour until a smooth batter is formed. It’s almost like pancake batter. Cover with plastic wrap and let aside for 30 minutes in a warm location. I prefer to put it in the oven when it’s not in use. It should be able to double in size.
  2. In the bowl of a stand mixer equipped with the paddle attachment, combine the remaining 14 cup of milk and 1 tablespoon of yeast. Combine the yeast and milk mixture, sugar, salt, vanilla extract, and egg yolks in a mixing bowl. Blend until completely smooth. Remove the bowl from the mixer and add 12 cup flour. Mix on low for 30 seconds, or until the flour is completely combined.
  3. Turn the mixer off and add the softened butter, mixing until completely incorporated. Substitute the dough hook for the paddle attachment. Add a quarter of the remaining flour at a time, kneading the dough in between additions until the dough pulls away from the bowl’s sides. It should be somewhat sticky, velvety, and moist. If the dough is still sticky and sticking to the bowl’s sides, add additional flour until it forms a soft ball.
  4. Refrigerate it after wrapping it in plastic wrap. Rest for at least an hour, or until it has doubled in size. It may be kept in the fridge for up to 12 hours.
  5. Place a non-terry kitchen towel on a baking sheet and gently dust with flour; you may need two baking sheets. On a lightly floured surface, roll out the dough to a thickness of 12 inches. Using a doughnut or cookie cutter, cut out doughnuts. Arrange the doughnuts on the prepared pans in an equal layer. Wrap with plastic wrap and keep in a warm location. Allow 5 to 20 minutes for them to double in size, monitoring every 5 minutes to see whether they are ready. When you delicately touch one of the doughnuts with your fingers, you’ll know they’ve proofed correctly. It takes more time if it bounces back immediately away. The doughnuts are ready to eat if it springs back gently. If it doesn’t spring back at all, it’s overproofed, and you may punch it all together and reroll it once.
  6. In a heavy-duty saucepan, heat the oil until it reaches 36°F. At least 2 inches of oil should be present. Drop the doughnuts in one at a time, carefully. Make sure the pot isn’t too full. Cook for 1 to 2 minutes each side, or until golden brown. Drain the excess oil and place the pan on a cooling rack to cool. Continue to fry the doughnuts until they are all golden brown. Allow to cool completely before applying the glaze.

to make the glaze

  • While the donuts are cooling, make the glaze. In a food processor, pulse the blueberries until a smooth liquid appears and the berries are totally broken down. Pulse in the basil and bourbon until everything is totally smooth.
  • In a large mixing bowl, whisk together the powdered sugar and blueberry mixture (a tablespoon at a time) until smooth and dipping consistency is achieved. Add extra powdered sugar if it’s too thin. If it’s too thick, add a dash of milk or extra bourbon. Whisk until you have the correct consistency.
  • Dip the doughnuts in the glaze and lay them back on the cooling rack to harden before eating. (If you’re a sugar addict like me, go ahead and dip them twice.) The glaze will be glossier and thicker!) Enjoy!

Watch This Video-

The “pumpkin glazed donuts recipe” is a recipe for pumpkin spice donuts. The recipe includes vanilla, cinnamon, nutmeg, and cloves. It also has a topping of brown sugar and butter.

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