Categories: Breakfast
Ingredients
- Doughnuts:
- Cooking spray
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg
- 1/3 cup plus 1 tbsp milk
- 2 tbsp unsalted butter, melted
- Glaze:
- 1 cup confectioners' sugar
- 1 1/2 tbsp lemon juice
- 1 tbsp unsalted butter, melted
- Freeze-dried blueberries
Directions
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Preheat the oven to 425. Generously coat a 6-doughnut pan with cooking spray.
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Make the doughnuts: In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend.
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Add the egg, milk and melted butter. Stir until just mixed, with no visible traces of flour.
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Spoon the batter into the prepared pan. Bake until the doughnuts spring back when tapped, 7-8 minutes. Set the tray on a wire rack to cool completely.
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Make the glaze: Combine the confectioners’ sugar, lemon juice, and butter in a small bowl. Whisk until smooth. Dip the top of the doughnuts into the glaze, letting any excess fall back into the bowl. Sprinkle a few blueberries on top and let sit for at least 15 minutes to allow the glaze to set.