For those of you who have dipped your toes into the sweet waters of baking but haven't yet committed to a scale..this one if for you. In cups and tablespoons. Easier than you'd think, just as delicious as you'd hoped. They're delicious. They're simple. Treat yo' self.

 

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Y: 12 pcs

1c milk
1/2c butter
2T honey
1c all-purpose or pastry flour
4-5 eggs
1/4c + a couple, fresh/frozen blueberries

In a pot, melt together the milk, butter and honey. Once it comes to a steaming boil, dump the flour in all at once and start stirring with a wooden spoon. Continue to stir. The mixture will come away from the sides of the pot and quickly form a dough ball. Keep stirring over medium heat for about 4 minutes, until the dough starts to dry up. The more you cook the starch of the flour out, the more eggs it will be able to absorb and and the more likely you are to end up with a bit of a fluffier donut.

Scrape mixture into the bowl of a Kitchen Aid fitted with the paddle attachment. Mix on medium speed for about 4 minutes, until the dough has cooled down a bit. With the mixer running on medium speed, add the eggs in one at a time. Scrape the bowl down in between additions. (This whole process can be done with a granny mixer, or by hand with that wooden spoon if you're really looking for some punishment! But a Kitchen Aid makes the process more enjoyable). Once you have added 4 eggs, assess the consistency of the batter. You don't want it to be so wet like muffin batter, but not stiff like bread dough. When you take the paddle off the mixer and tip it up, the peak of batter should droop. You should have a nice, glossy batter.

Quickly but thoroughly fold in the blueberries. Scrape the batter out into a piping bag fitted with a large star tip (or, just pour it into a zip lock bag, and cut a corner off once you've filled it). Pipe 3-4" circles of batter onto a parchment lined baking tray. Stick the tray in the freezer for a few hours, until the batter has firmed up and you're able to pull the little dough rings clean off the parchment.

Fill a pot half way with a neutral oil (ie. vegetable oil), and bring to 350F. Once the oil is at a steady temperature, drop a dough ring into the oil and cook for about 3 minutes on each side, until they are deeply golden, float on the surface of the oil, and crack open slightly. Using a slotted spoon (or slide a butter knife through the hole), lift the crullers out of the oil and drain on some paper towel. Once all of the crullers are fried, proceed with the glazing.

Glaze
2c icing sugar, sifted
2T honey
6T milk

Stir all ingredients together in a bowl until smooth. Pick up one cruller at a time and dip in the glaze. Invert onto a cooling rack with parchment or a bowl underneath to catch the drips while the glaze sets.  Sprinkle with a couple of extra fresh blueberries if desired, and find friends to share them with! 

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**A few things about deep-frying..a thermometer is necessary. Unless you have a tabletop deep-fryer, it can be tricky to keep a consistent temperature, and a thermometer will help you out with that bit. Only fill the pot up half way with oil. When you drop in the crullers, the oil will rise, but also, if little blueberries explode, it can make the oil bubble up even more. If you’re a fan of eating dough balls fried in oil, but not a fan of smelling like one..you can bake them ..but if you're gonna "treat yo' self"...go all the way! Or you can set a little pot on your stove with water and a couple cinnamon sticks. Boil it away for the afternoon and your place will smell more like spiced apple cider than a fast food joint.**