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    Home » Recipes » Doughnuts

    Goldfinch Blueberry Doughnuts

    4 April 2021 by Becky at Fikabröd Leave a Comment

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    Goldfinch Blueberry Doughnuts
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    Goldfinch Blueberry Doughnuts

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    • Yield: 6–10 doughnuts, depending on the size of your pan’s wells 1x

    Ingredients

    Scale
    • 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

    Instructions

    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.

    Notes

    Adapted from: Worn Slap Out

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    We can’t wait to see what you bake, so tag us @fikabrodbox!

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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