Dessertscountryliving
Rooibos-Blueberry-Glazed Donut Holes
Sweeten up Mother's Day brunch with a fresh batch of Rooibos-Blueberry-Glazed Donut Holes. The fresh, fruity flavor makes it a perfect spring dessert.
👥 18 Servings⏱️ Prep & Cook: 2h 45m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●microwave
- ●baking sheet
- ●saucepan
- ●strainer
📝 Preparation Steps
1
Heat milk in a small glass measuring cup in microwave on high for ⏱️ 30 seconds or until just warm to the touch (between 100°F and 110°F). Stir in yeast and granulated sugar. Set aside until frothy, 4 to ⏱️ 6 minutes (if mixture does not froth, discard and start again). Transfer to a bowl; add egg and whisk to combine. Whisk in butter and salt (don’t worry if some lumps of butter remain).
large egg, at room temperature1
2
Stir in flour and lemon zest until a dough forms. Beat dough with an electric mixer fitted with dough hook on low speed, ⏱️ 5 minutes (dough will be sticky). Lightly oil a bowl. Transfer dough to prepared bowl and cover with a towel. Let rise, at room temperature, until doubled in size, 1 to 1 1/⏱️ 2 hours.
3
Lightly oil a large baking sheet. Turn dough out onto a lightly floured work surface; lightly dust dough. Roll into an 18-by-1 1/4-inch rope. Cut into 1-inch pieces and roll into balls. Transfer to prepared baking sheet and cover with a towel. Let rise, at room temperature, until puffed, 25 to ⏱️ 30 minutes.
4
Place a wire rack on a baking sheet. Heat oil in a large saucepan to 350°F to 360°F. Cook donuts, 3 or 4 at a time, until golden brown, 1 to ⏱️ 2 minutes per side. Transfer to wire rack using a slotted spoon; let cool.
5
Cook blueberries, rooibos, and 1/2 cup water in a small saucepan, pressing berries with a potato masher to mash, until syrupy, 8 to ⏱️ 10 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Add confectioner’s sugar and whisk until smooth. Dip tops of donut holes in glaze.
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