Double Berry Doughnuts

Vegetarian
Gluten Free
Double Berry Doughnuts
60 min.
12
137kcal

Suggestions


Indulge in the delightful world of homemade treats with our Double Berry Doughnuts, a perfect addition to your morning meal or brunch gatherings. These scrumptious doughnuts are not only vegetarian and gluten-free, but they also burst with the vibrant flavors of dried blueberries and organic raspberries, making them a guilt-free pleasure for everyone to enjoy.

Imagine biting into a soft, fluffy doughnut, its surface glistening with a luscious berry glaze that adds a touch of sweetness to your day. With just 60 minutes of preparation, you can create a batch of 12 delightful doughnuts that are sure to impress your family and friends. Each doughnut contains only 137 calories, allowing you to savor the moment without any worries.

The combination of fresh berries and a hint of vanilla creates a mouthwatering experience that will awaken your taste buds and brighten your mornings. Whether you're hosting a brunch or simply treating yourself to a special breakfast, these Double Berry Doughnuts are the perfect choice. So gather your ingredients, preheat your oven, and get ready to whip up a batch of these irresistible delights that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup granulated sugar 
  • 0.7 cup milk 
  • 2.5 teaspoons vanilla 
  •  eggs 
  • 0.5 cup blueberries dried
  • 0.5 cup raspberries frozen organic thaw cascadian farm® (do not )
  • tablespoons water 
  • cups powdered sugar 
  • 4.5 teaspoons milk 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • wire rack
  • toothpicks
  • ziploc bags

Directions

  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.
  2. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
  3. Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately 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 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.
  5. Let stand until set.
  6. In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth.
  7. Drizzle over doughnuts.
  8. Let stand until set.

Nutrition Facts

Calories137kcal
Protein3.49%
Fat6.92%
Carbs89.59%

Properties

Glycemic Index
14.34
Glycemic Load
3.25
Inflammation Score
-1
Nutrition Score
1.4626086976217%

Flavonoids

Cyanidin
2.29mg
Petunidin
0.02mg
Delphinidin
0.07mg
Malvidin
0.01mg
Pelargonidin
0.05mg
Peonidin
0.01mg
Catechin
0.07mg
Epigallocatechin
0.02mg
Epicatechin
0.18mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:136.68kcal
6.83%
Fat:1.06g
1.62%
Saturated Fat:0.4g
2.52%
Carbohydrates:30.72g
10.24%
Net Carbohydrates:29.57g
10.75%
Sugar:28.3g
31.45%
Cholesterol:15.49mg
5.16%
Sodium:13.43mg
0.58%
Alcohol:0.29g
100%
Alcohol %:0.62%
100%
Protein:1.2g
2.39%
Fiber:1.16g
4.63%
Vitamin B2:0.05mg
2.67%
Calcium:26.02mg
2.6%
Potassium:87.47mg
2.5%
Phosphorus:24.34mg
2.43%
Selenium:1.57µg
2.25%
Vitamin B12:0.12µg
1.93%
Manganese:0.04mg
1.9%
Vitamin D:0.24µg
1.62%
Vitamin C:1.31mg
1.59%
Vitamin B5:0.13mg
1.31%
Iron:0.23mg
1.3%