Double-Berry Doughnuts
Prep Time: 25 Minutes • Start to Finish: 1 Hour • 12 doughnuts
2 cups Original Bisquick ® mix
¼ cup granulated sugar
⅔ cup milk
2½ teaspoons vanilla
1 egg
½ cup dried blueberries
½ cup frozen raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4½ teaspoons milk
1 -Heat oven to 425°F. Lightly grease 2 (6-count) doughnut pans.
2 -In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, ⅔ cup
milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries.
Spoon batter into large resealable food-storage plastic bag; seal bag. Cut off
½-inch corner of bag. Squeeze bag to pipe batter into pans.
3- Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Im-
mediately remove doughnuts from pan to cooling rack. Cool completely.
4- In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons
granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thick-
ened and syrup consistency. Strain; cool. Stir in 1 cup of the powdered sugar and
remaining ½ teaspoon vanilla with whisk until smooth and thickened. Dip tops of
doughnuts into berry glaze; let excess drip off. Return to cooling rack. Let stand un-
til set.
5- In medium bowl, mix remaining 1 cup powdered sugar and 4½ teaspoons milk
with whisk until smooth. Drizzle over doughnuts. Let stand until set.
1 Doughnut: Calories 230; Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Choles-
terol 0mg; Sodium 260mg; Total Carbohydrate 48g (Dietary Fiber 2g); Protein 3g
Exchanges: 1 Starch, 2 Other Carbohydrate, ½ Fat Carbohydrate Choices: 3
0 Comments