Homemade Bite: Blueberry Frosted Poppyseed Doughnuts with Cinnamon Crumble
Summer is the season of colorful desserts and fruity flavors. So, despite my admitted desire to drown all doughnuts in a chocolate glaze, I opted for something new this time--something "summery". One morning, all of a sudden, I started to crave a lemon poppyseed muffin. If you've ever had a good one, you'll know exactly what I'm talking about. A perfectly sweet, lemony, and moist muffin, warm and just out of the oven. Plus, a little poppyseed crunch. Mhm.
Anyway, because of this craving, I decided to bake some poppyseed cake doughnuts (don't worry, they're the same as muffins, just in a different shape). These doughnuts are great, but you can't cheat on the flour! A bit of cake flour is essential to making the doughnuts light, soft, and cakey. If you only use all-purpose flour, the doughnuts will be dense and dry--not the kind of texture you're looking for. Also in this recipe, you'll see there's a scraped vanilla bean. No substitute, not even vanilla extract, can make up for the intense, rich vanilla flavor that only a real vanilla bean carries.
I decided to top these fluffy cake doughnuts with a blueberry frosting. This frosting is quite rich, so you won't need to, perhaps, double dip your doughnuts in it. Although, if that's who you are, by all means go ahead. I think the frosting would be a bit overpowering if it surrounded the whole doughnut, so I recommend only frosting the top of each doughnut. Also, it's important to note that when making the frosting, you must process your blueberries for at least 1 minute. Why? Because no one likes a chunky frosting.
Then, to finish these your creation, garnish each doughnut with a cereal of your choice. I recommend either cinnamon toast crunch or honey bunches of oats. However, I think almost any cereal would add the crunch that we're going for here. It goes great with the soft, pillowy doughnuts and the rich, smooth frosting. Also, make sure you wait to garnish the doughnuts until the frosting sets. I accidentally garnished a few of mine too early and the cereal got soggy and gross. Tragic.
So, once the doughnuts are all ready to go, pour yourself a cup of coffee and enjoy.
I really think you're going to love these. The cereal topping, in my opinion, really takes these doughnuts to the next level. With the flavor combination of cinnamon, blueberry, and poppyseed-crunch all coming together in your mouth, there's no way you won't eat two. or three. or four.
Timing: 45 minutes
Yield: 12 Doughnuts
- 1/2 Cup granulated sugar
- 1/2 vanilla bean
- 1/2 Cup all-purpose flour
- 1/4 Cup cake flour
- 1/4 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 3 large egg yolks, room temperature
- 1/4 Cup vegetable oil
- 1/4 Cup water
- 1 Teaspoon pure vanilla extract
- 1 Teaspoon poppy seeds
- 3 large egg whites, room temperature
- Pinch of salt
- Stick Butter, softened
- ½ Cup Fresh Blueberries
- 2 Cups Powdered Sugar
- 1-2 Tablespoons Milk
- ½ Cup Crunchy Cereal for topping (I used Cinnamon Toast Crunch)
-Preheat your oven to 325 degrees F. Stick a medium stainless-steel or glass bowl in the freezer (we're going to use this to beat the egg whites later on in the process). Liberally grease your doughnut pan with cooking spray. Note: I NEVER use cooking spray but I've found it necessary when making this recipe. Set aside.
-In a small bowl, add the sugar and vanilla bean caviar. Using your hands, vigorously rub the vanilla beans into the sugar so it's evenly dispersed. In a medium bowl, add the vanilla sugar, all-purpose flour, baking powder, baking soda and salt.
-In a large bowl, whisk together the egg yolks, vegetable oil, water and vanilla extract. Next, in two batches, add the dry ingredients and mix until you no longer see any flecks of flour, and then mix in the poppy seeds.
-Remove the bowl from the freezer, which by now should be very cold, and add the egg whites and pinch of salt. Using a hand-mixer with the whisk attachments, beat the egg whites until stiff peaks form, about 3 minutes. Gently fold the stiff egg whites into the batter, being sure to not deflate the egg whites by going too quickly.
-Using a teaspoon, spoon the batter into each of the cavities in the doughnut pan, filling each one almost all the way. Transfer the pan the oven to bake for 8 to 10 minutes, until the edges are lightly golden brown and the doughnuts have risen. Run a sharp paring knife along the edge of each doughnut and invert onto a cooling rack. Repeat the process until you've baked your way through all of the batter.
-In a bowl, beat butter with a hand mixer on medium speed until whipped and fluffy, about two minutes. Set aside. In a food processor or blender, puree the blueberries for at least 1 minute (until there are absolutely no chunks), adding a few tablespoons of water if necessary. Add the blueberry mixture and powdered sugar to the butter. Beat another minute or until well mixed. Dip the donuts into the frosting and sprinkle with toppings if desired.
Leftovers keep well covered tightly at room temperature for up to 2 days. You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.