Goldfinch Blueberry Doughnuts

Yield: 6–10 doughnuts, depending on the size of your pan’s wells

Ingredients

• 1 cup (120g) all-purpose flour
• ⅓ cup (71g) light brown sugar, packed
• ½ tsp salt
• 1 tsp baking powder
• ½ cup (114g) plain whole milk yoghurt
• 2 Tbsp (28g) unsalted butter, melted & cooled
• 1 large egg
• ⅔ cup (113g) blueberries
• 2–4 Tbsp Meadowland Goldfinch Simple Syrup

Directions

1. Heat oven to 350°F. Grease wells of your doughnut pan(s); set aside.
2. In a large bowl, whisk together flour, brown sugar, salt, and baking powder. Set aside.
3. In a small bowl, whisk together yogurt, melted butter, and egg.
4. In the centre of the dry ingredients, make a well, then pour in liquid mixture. Mix just until combined.
5. Gently fold blueberries into batter.
6. Pipe or spoon batter into pans, filling cavities roughly ¾ full.
7. Bake for 15–20 minutes or until edges are barely golden and doughnut springs back when lightly pressed.
8. Allow doughnuts to cool for 5 minutes, then remove from pans and place on wire rack.
9. While doughnuts are still hot, brush with Goldfinch Simple Syrup. Allow to cool completely.

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Adapted from: Worn Slap Out