Huckleberry Doughnut
The Huckleberry Doughnut is a favorite sweet treat in the American Northwest, made special by the wild huckleberry. The sweet and slightly tart flavor of this berry perfectly complements the soft, golden-brown doughnuts. Huckleberry doughnuts are particularly popular among those living in Montana and Idaho, where this delicious berry grows abundantly. This recipe is an ideal choice for a special breakfast or as a dessert for a family gathering.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.
2
Pour the warm milk into the dry ingredients, then add the egg, melted butter, and vanilla extract.
3
Mix until the ingredients come together, then knead the dough for 8-10 minutes, until it is smooth and elastic.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 1 cm thick. Use a glass or doughnut cutter to cut out circles.
6
Place the cut-out doughnuts on a baking sheet lined with parchment paper, and cover with a clean kitchen towel. Let them rise for another 30 minutes.
7
In a large pot, heat the oil to about 340°F (170°C). Test the oil by dropping in one doughnut; if it immediately floats to the surface and gently bubbles, the oil is ready.
8
Fry the doughnuts for 1-2 minutes per side, until golden brown. Use a slotted spoon to remove them, and place them on paper towels to drain excess oil.
9
Once the doughnuts have cooled slightly, toss them in powdered sugar, then prepare the huckleberry glaze.
10
For the huckleberry glaze, whisk together the powdered sugar and fresh huckleberries, mashing the berries with a fork. If needed, add a little water to achieve a creamy consistency.
11
Dip the tops of the doughnuts in the glaze, and let them set before serving.
