Sunday, January 15, 2012

Baked Upsidedown Blueberry Crumb Doughnuts with Cinnamon Ganache Glaze






Upside down is right! Oh yes,  but yet another donut, this is now the third kind of my baked donut frenzy, we just love them!  I really wasn't thinking when I decided to do these crumb topped donuts!  I forgot that the tops were the bottoms when flipping the donut pan, so now I have the best of both worlds here!  Crumb bottoms and glazed tops!  A wonderful mistake!

Batter for Donuts:

1/ 3/4 cup all-purpose flour + 1/4 cup cornstarch
3/4 cup  brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoons pure vanilla extract
1/2 cup  fresh blueberries or drained canned blueberries (save some extra for garnishing)
pinch of cinnamon

Crumb topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed (half a stick) cold
 1/4 teaspoon ground cinnamon
I put through a food processor for even blending of crumbs or use a fork to cut into this mixtures till fine crumbs.

Cinnamon Ganache Glaze

1/4 cup butter
3 ounces white chocolate
melt chocolate and butter in the microwave for one minute
1 3/4 cup powdered sugar
1/4 teaspoon cinnamon
4-5 tablespoons milk or more till free flowing


Directions:
Blend together the flour, cornstarch,  sugar, baking powder and salt into a large bowl. Pour in the milk, eggs, butter and vanilla extract and cinnamon. Batter is similar to a muffin, so do not over mix. Fold in the  blueberries till evenly blended. Lightly grease a doughnut pan with non-stick cooking spray.

 Fill a ziplock bag with batter, snip the end slightly not too big! Pipe into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 degrees for 8-9 minutes. The donuts are done when they spring back, or come out clean with a toothpick. Turn immediately onto parchment paper.
While they cool, make glaze.

These don't keep well with leftovers.  I suggest you eat them all in one day. The moisture content will make them soggy. The recipe makes 12.

Glaze:
In a large bowl add powdered sugar. Mix in the  melted butter and white chocolate mixture , cinnamon, milk and vanilla extract. Beat until smooth to combine. If the glaze is too thick, add additional  milk, 1/2 teaspoon at a time until it flows freely.  Cool and drizzle glaze over the top.  Allow the glaze on the doughnuts to dry.

Not quite the one you were looking for ?

Try these other recipes for now and more to come!!!!  Stay tuned!

Baked Vanilla Donuts with White Chocolate Ganache Glaze

Dark Chocolate Baked Donuts with Dark Chocolate Ganache Glaze
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