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Add a photoServings: 12
Ingredients
- 2 Tbsp. solid vegetable shortening
- 1 c. sugar
- 2 x Large eggs
- 1 c. buttermilk
- 1 pt fresh blueberries, rinsed, hulled, and patted dry
- 3 1/2 c. all-purpose flour - (to 4 c.)
- 1 pch salt
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 c. lowfat milk
- 2 c. powdered sugar
Directions
- In an electric mixer, fitted with paddle, cream the shortening and sugar. Add in the Large eggs, 1 at a time and beat till incorporated. With the machine running, slowly add in the buttermilk. Switch the paddle attachment to a dough hook and add in the blueberries.
- Sift together the flour, salt, baking pwdr and baking soda. Add in the flour mix, 1 c. at a time, till the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Chill for 1 hour.
- Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or possibly 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches till golden. Remove and drain on paper towels.
- In small bowl, whisk together the lowfat milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit till the glaze sets. Serve the doughnuts on a platter.
- This recipe yields about 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 32 | 10% |
| Total Fat 3.63g | 5% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.71g | |
| Cholesterol 36mg | 12% |
| Sodium 207mg | 9% |
| Potassium 107mg | 3% |
| Total Carbs 69.1g | 18% |
| Dietary Fiber 1.5g | 5% |
| Sugars 39.97g | 27% |
| Protein 5.82g | 9% |
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