Double Berry Doughnuts Recipe 465

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DOUBLE BERRY DOUGHNUTS



Double Berry Doughnuts image

Treat your family to these doubly delicious doughnuts - made with Original Bisquick® mix, studded with sweet blueberries and frosted with a raspberry glaze.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/4 cup granulated sugar
2/3 cup milk
2 1/2 teaspoons vanilla
1 egg
1/2 cup dried blueberries
1/2 cup Cascadian Farm® frozen organic raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4 1/2 teaspoons milk

Steps:

  • Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
  • Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
  • 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 thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
  • In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.

Nutrition Facts : Calories 230, Carbohydrate 48 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

VERY BERRY BAKED DOUGHNUTS



Very Berry Baked Doughnuts image

Raspberry lemonade yogurt and fresh blueberries turn baked donuts into a Very Berry breakfast treat. We used fat free yogurt and skim milk to reduce calories without sacrificing taste.

Provided by Lauren Keating

Categories     Side Dish

Time 1h

Yield 24

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, beaten
1 cup fat-free (skim) milk
1 container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt
1 cup fresh blueberries
1/2 cup powdered sugar
1 tablespoon fat-free (skim) milk
1/4 teaspoon vanilla
1 to 3 drops red food color
Decorator candy sprinkles, if desired

Steps:

  • Heat oven to 325°F. Spray 24 doughnut cups in mini doughnut pans with cooking spray.
  • In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each doughnut cup 3/4 full.
  • Bake 7 to 8 minutes or until doughnuts are puffed and edges pull away from pan. Remove doughnuts from pan. Cool completely on cooling rack, about 30 minutes.
  • To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each doughnut into glaze. Decorate with candy sprinkles. Let stand until glaze is set before serving.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 5 g, TransFat 0 g

BERRY-FILLED DOUGHNUTS



Berry-Filled Doughnuts image

Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. -Ginny Watson, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 25m

Yield 10 doughnuts.

Number Of Ingredients 4

Oil for deep-fat frying
2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
1/2 cup seedless strawberry jam
3/4 cup confectioners' sugar

Steps:

  • In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

DOUBLE BERRY DOUGHNUTS RECIPE - (4.6/5)



Double Berry Doughnuts Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 10

2 cups Original Bisquick® mix
1/4 cup granulated sugar
2/3 cup milk
2 1/2 teaspoons vanilla
1 egg
1/2 cup dried blueberries
1/2 cup raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4 1/2 teaspoons milk

Steps:

  • 1 Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut. 2 Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely. 3 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 thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set. 4 In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set. 1 Serving Calories230 , % Daily Value Total Fat3 1/2g3 1/2% (Saturated Fat1g,1% ), Sodium260mg260%; Total Carbohydrate48g48% (Dietary Fiber2g2% ), Protein3g3% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1 Starch; 2 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.

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