2/3 of my recent posts have been about donuts. Just thought I’d get that out in the open now, we can all accept it and move on. Ok, so any way…
I’ve been doing this self-imposed challenge lately. For a while I was feeling really uninspired in the kitchen, eating out and buying lunch way too much. Such a waste of money! Separately, I was also feeling frustrated being in the kitchen at all because my pantry and freezer were so full & unorganized that it was hard to get to anything. I know you know what I’m talkin’ about: all those forgotten frozen chicken breasts, canned vegetables, and boxes of pasta just wasting away and taking up space. LOOKIN’ AT YOU MOM! So I stopped buying groceries (mostly) and started making a conscience effort to use what I already had sitting around. Pretty much the only groceries I have been buying have been key ingredients that pull together a dish made of things I otherwise already have. It’s been surprising all the things I can make without having to stop at the store first! For example, my latest treat, these mini blueberry cream cheese filled donuts.
The only thing I had to purchase for this was an 8 oz container of cream cheese. So the entire project cost under $5. I already had the flour, sugar, yeast, egg, blueberries, and honey sitting around. So much fun and a nice way to switch things up from what I’d normally make with those things! Plus, a great way to get in the last little bit of good summer blueberries.
I’ve never made donuts before. To be honest, after doing this, I’m not really sure I’ll ever be attempting it again. It was a fun project to try, but frying these babies was hard to get right. Definitely not for the faint of heart. And even though the end product turned out good, I can’t help but think I could have gotten my fix (and avoided a lot of mess) by just stopping by one of the millions of amazing donut shops here in Los Angeles (see here). Then again, where’s the fun in that?!
Of course if you are up for the challenge, here’s what you do:
In your mixer combine 2 & 1/4th cups flour with 2 & 1/2 tbsp sugar, 1/2 tbsp salt, 1 tbsp milk, a packet of fast-acting yeast, 2 & 1/2 tbsp butter, an egg, and 1/2 cup of water. Of course, you can probably find more advanced and precise recipes on the internet (which might yield better results). I was pretty much just using what I had combined with what I knew about making a dough. Mix it, roll it out on a well floured surface, let it rise, and then pick off bits to roll into little balls and flatten into mini donuts.
Heat canola oil. I think you want it hot, but not too crazy hot. I know, technical right? When I had my oil too hot the donut burned on the outside too quickly while the middle stayed doughy. When I turned down the heat, the donut cooked slower and more thoroughly. Fry your donuts. Let them cool.
While they cool combine a cup of blueberries with about 1/4th-1/3rd cup honey in a saucepan. Bring to boil. The blueberries release their juices and it gets soupy and delicious smelling. Then you simmer it and let it thicken if you’re patient, or if you’re like me you immediately transfer to a blender to get the mixture nice and smooth. Combine blended mixture with 8 oz cream cheese. Ogle at that goodness. Maybe pour some of that into your mouth. Bathe in it. Create a religion around it. Whatever.
Using a chopstick, poke holes into your mini donuts so your filling’s got somewhere to go. Transfer filling to piping bag. Fill donuts. Pop those suckers in your mouth. Repeat many times.
Now that I think about it, maybe I will try this whole thing again. Only next time maybe I can make the filling pumpkin cream cheese. Because, y’all, first day of fall is ALMOST HERE!!!