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Bourbon Blueberry Basil Doughnuts

13 INGREDIENTS • 14 STEPS • 2HRS 30MINS

Bourbon Blueberry Basil Doughnuts

Recipe

5.0

5 ratings
This is really just a basic raised doughnut recipe. You can top these with a simple vanilla glaze or chocolate glaze with sprinkles. Use this recipe to create all your wonderful doughnut masterpieces. Of course the original is always the best, so try it with this spectacular Bourbon Blueberry Basil combination.
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This is really just a basic raised doughnut recipe. You can top these with a simple vanilla glaze or chocolate glaze with sprinkles. Use this recipe to create all your wonderful doughnut masterpieces. Of course the original is always the best, so try it with this spectacular Bourbon Blueberry Basil combination.
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

2HRS 30MINS

Total Time

$1.10

Cost Per Serving

Ingredients

Servings
12
us / metric
Doughnut
Active Dry Yeast
3 Tbsp
Active Dry Yeast
Milk
240 mL
Milk
warmed to 110 degrees F (43 degrees C)
Bread Flour
275 g
Bread Flour
plus more if needed
Granulated Sugar
2 Tbsp
Granulated Sugar
Salt
1/2 tsp
Salt
Vanilla Extract
1 tsp
Vanilla Extract
Egg
3
Eggs
yolks only
Unsalted Butter
4 Tbsp
Unsalted Butter, softened
Vegetable Oil
as needed
Vegetable Oil
for frying
Blueberry Bourbon Basil Glaze
Fresh Blueberry
150 g
Fresh Blueberries, rinsed
Fresh Basil
1 Tbsp
Fresh Basil, chopped
Bourbon
3 Tbsp
Bourbon
Powdered Confectioners Sugar
330 g
Powdered Confectioners Sugar

Nutrition Per Serving

VIEW ALL
Calories
288
Fat
5.8 g
Protein
6.0 g
Carbs
49.8 g
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

Cooking Instructions

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step 1
In a medium bowl, whisk together Active Dry Yeast (2 Tbsp) and 3/4 of the Milk (240 mL). Allow the active dry yeast to slightly dissolve. Add 3/4 cup of Bread Flour (275 g) and whisk together until a smooth batter is formed.
step 1 In a medium bowl, whisk together Active Dry Yeast (2 Tbsp) and 3/4 of the Milk (240 mL). Allow the active dry yeast to slightly dissolve. Add 3/4 cup of Bread Flour (275 g) and whisk together until a smooth batter is formed.
step 2
Cover the dough with plastic wrap, and let it rest in a warm place for 30 minutes.
step 2 Cover the dough with plastic wrap, and let it rest in a warm place for 30 minutes.
step 3
Combine the remaining warm whole milk and Active Dry Yeast (1 Tbsp) in the bowl of a stand mixer fitted with the paddle attachment. Add the sponge, Granulated Sugar (2 Tbsp), Salt (1/2 tsp), Vanilla Extract (1 tsp), and Eggs (3).
step 3 Combine the remaining warm whole milk and Active Dry Yeast (1 Tbsp) in the bowl of a stand mixer fitted with the paddle attachment. Add the sponge, Granulated Sugar (2 Tbsp), Salt (1/2 tsp), Vanilla Extract (1 tsp), and Eggs (3).
step 4
Mix until smooth. Turn off the mixer and add 1/2 cup of Bread Flour. Mix on low for about 30 seconds until the flour is just incorporated. Turn off the mixer and add the Unsalted Butter (4 Tbsp). Mix once more until it is combined.
step 4 Mix until smooth. Turn off the mixer and add 1/2 cup of Bread Flour. Mix on low for about 30 seconds until the flour is just incorporated. Turn off the mixer and add the Unsalted Butter (4 Tbsp). Mix once more until it is combined.
step 5
Swap out the paddle attachment for the dough hook. Add 1/4 of the remaining bread flour at a time, kneading the dough between additions, until the dough comes away from the sides of the bowl.
step 5 Swap out the paddle attachment for the dough hook. Add 1/4 of the remaining bread flour at a time, kneading the dough between additions, until the dough comes away from the sides of the bowl.
step 6
Cover with plastic wrap and place it in the fridge. It should rest for at least 1 hour, until it has doubled in size. It can remain refrigerated for up to 12 hours.
step 6 Cover with plastic wrap and place it in the fridge. It should rest for at least 1 hour, until it has doubled in size. It can remain refrigerated for up to 12 hours.
step 7
Place a kitchen towel, not a paper towel, on a baking sheet and sprinkle lightly with bread flour. You might need two baking sheets. Roll out the dough about 1/2 of an inch thick on a lightly floured surface.
step 7 Place a kitchen towel, not a paper towel, on a baking sheet and sprinkle lightly with bread flour. You might need two baking sheets. Roll out the dough about 1/2 of an inch thick on a lightly floured surface.
step 8
Cut out doughnuts with a doughnut or cookie cutter. Place the doughnuts on the prepared pans, spacing them out evenly. Cover with plastic wrap and place in a warm spot.
step 8 Cut out doughnuts with a doughnut or cookie cutter. Place the doughnuts on the prepared pans, spacing them out evenly. Cover with plastic wrap and place in a warm spot.
step 9
Allow to double in size, 5 to 20 minutes, checking every 5 minutes to see if they are ready. You’ll know the doughnuts have proofed properly when you touch one lightly with your fingertip. If it springs back right away, it needs more time.
step 9 Allow to double in size, 5 to 20 minutes, checking every 5 minutes to see if they are ready. You’ll know the doughnuts have proofed properly when you touch one lightly with your fingertip. If it springs back right away, it needs more time.
step 10
While the doughnuts are rising, preheat the Vegetable Oil (as needed) in a heavy-duty pot until it registers 360 degrees F (180 degrees C). It should have at least 2 inches of oil. Carefully drop in the doughnuts a few at a time. Do not overcrowd the pot.
step 10 While the doughnuts are rising, preheat the Vegetable Oil (as needed) in a heavy-duty pot until it registers 360 degrees F (180 degrees C). It should have at least 2 inches of oil. Carefully drop in the doughnuts a few at a time. Do not overcrowd the pot.
step 11
Fry for 1 to 2 minutes on each side, or until light golden brown. Drain the excess oil and transfer to a cooling rack. Continue until all the doughnuts are fried.
step 11 Fry for 1 to 2 minutes on each side, or until light golden brown. Drain the excess oil and transfer to a cooling rack. Continue until all the doughnuts are fried.
step 12
Allow to cool and make the glaze. In a food processor, pulse the Fresh Blueberries (150 g) until a smooth liquid forms and the berries are completely broken down. Add the Fresh Basil (1 Tbsp) and Bourbon (3 Tbsp) and pulse once more until completely smooth.
step 12 Allow to cool and make the glaze. In a food processor, pulse the Fresh Blueberries (150 g) until a smooth liquid forms and the berries are completely broken down. Add the Fresh Basil (1 Tbsp) and Bourbon (3 Tbsp) and pulse once more until completely smooth.
step 13
In a large bowl, combine the Powdered Confectioners Sugar (330 g) and blueberry mixture (a spoonful at a time) until the glaze is smooth and the perfect dipping consistency. Whisk until desired consistency is reached.
step 13 In a large bowl, combine the Powdered Confectioners Sugar (330 g) and blueberry mixture (a spoonful at a time) until the glaze is smooth and the perfect dipping consistency. Whisk until desired consistency is reached.
step 14
Dip the doughnuts into the glaze and place on a cooling rack, allowing the glaze to set before eating. Enjoy!
step 14 Dip the doughnuts into the glaze and place on a cooling rack, allowing the glaze to set before eating. Enjoy!
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