Deliciously balanced with a pop of fresh flavour from the blueberries. These are wonderful as an indulgent breakfast, snack or dessert. This recipe can easily be doubled for parties or when you have guests over, this should produce around 30 small doughnut holes.
For those who enjoy something a little more sweet, add a simply blueberry glaze to complete. You can make the dough the night before to save time or even freeze it at the point it’s normally set aside to rise for even farther down the road.
- Whole Milk – 90ml
- 1 x Teaspoon of Active Yeast
- Caster Sugar – 30g
- 1 x Large Egg
- 1 x Tablespoon of Unsalted Butter – Room Temperature
- 1 x Teaspoon of Ground Cardamom
- ½ x Teaspoon of Poppy Seeds
- Plain Flour – 200g – Extra for Dusting
- Blueberries – 95g
- ½ x Teaspoon of Salt
- Icing Sugar for Dusting
- Oil for Frying & Greasing – Canola, Peanut or Vegetable
In a small bowl, heat your milk to 105°c (Somewhere between 100°c and 110°c will be fine). Stir in your yeast and sugar and set aside to bloom and become frothy.
After 5 – 10 minutes transfer this to a larger bowl with your egg and beat by hand or with an electric mixer.
Add in your butter and salt and beat again.
To this mix, add your cardamom, poppy seeds and half the flour outright, using a rubber spatula to bring it all together. Slowly add in the rest a little at a time, this may become tough to combine with the spatula, at this point use your hands.
Tip the dough onto a floured surface and kneed for around 10 minutes, if you have a food processor with a dough hook you can use this and it should only take 5 minutes to bring together.
Once your dough is nice and formed, yet slightly sticky roll out into a square and fill with your blueberries and fold them into the dough. Simply cover the pocket of blueberries with dough and repeat this process gently until they’re evenly distributed.
Lightly oil a large bowl and add in your dough. Cover with a damp tea towel and set aside somewhere room temperature for around 1 ½ hours or until it’s doubled in size. If you’re doing this in advance, pop it in the fridge and leave overnight.
Once you’re ready, oil up a baking tray or board and set side to place your balls on.
Turn the dough out again onto a floured surface, using extra flour as needed. Roll your dough out till it’s at around 1 ½ inch’s thick.
Using a knife, cookie cutter or small glass cut circles out of your dough and roll them into balls. Place these on your greased tray. Continue until all the doughnuts used up, you can form the scraps into balls as well.
Allow them to rise on the tray, covered in a damp tea towel, for 30 minutes or until they’ve puffed and doubled in size.
Heat your oil in a large saucepan to 180°c.
Once to temperature, cook your holes in batches of 3 – 4 at a time to help prevent the temperature of the oil dropping too fast. They should only take around 1.5 minutes per side, when golden simply flip and once both sides are perfectly fried, remove and place on a cooling rack.
Once all done, sprinkle with icing sugar and enjoy.