Blueberry Milk and Fresh Donuts, Secret Recipe Club...

My assigned blog this month for The Secret Recipe Club was Pass The Sushi. What a great name for a food blog and I'm sure there's a story behind the choosing of this unique title. Blog boss Kita is a website/graphic designer and this can be easily verified by taking a look at her blog. The whole design is very cool and I must say I'm a little jealous being in the midst of trying to find another blog host or designer for my own blog. Hmmm, maybe Kita could help me out? After spending a lot of time browsing through her perfect recipe indexes I was drawn to the breakfast section and it couldn't have come at a better time. I had to take brunch to a friend and amongst other things on the menu I thought I'd kill two birds with one stone and make something from Pass The Sushi and make it my blog post, smart move!

The first item I saw was blueberry milk. I already had enough blueberries in the fridge and the other ingredients were just milk, water and sugar. Wow, this was getting easier by the minute, but I felt like I might be short changing Kita by just making the super easy milk so I scrolled through the section again and spotted the donuts. I'm not an everyday fryer guy but sometimes you just need a donut! I've recently tried to make some decent baked donuts and haven't been very successful, basically resolving myself to the fact that a donut has to be fried to taste good. I remember how the donuts tasted when I was a kid growing up, they were chewy and yeasty and not cakey leaving you with a sugary mustache. I was dubious as to how Kita's would taste after I saw what was used to make them, are you ready....Pillsbury buttermilk biscuits in a tube. After drooling at the pictures of her glazed donuts I knew I had to try these. I proceeded to follow the recipe and after they came out of the hot oil I dusted them with cinnamon sugar instead of the glaze and they tasted really amazing. I had eventually found the best donut recipe I have tasted in eleven years since moving to the U.S. and it came from a tube of biscuits. Even the centers produced perfectly round donut holes and when eaten warm brought a tear to my eye, well maybe not but this will be my go-to donut recipe and finding a go-to recipe of anything is like finding a little piece of treasure which you'll always keep, Homer Simpson would be so happy to try these. The milk tasted good but I used low fat and I think it would taste yummier if whole milk was used. The donuts have to be made because right now your loving the wrong donut, it's not a good match for you and you'll never be happy until you meet the biscuit donut. Try them for breakfast at the weekend, they're so easy you'll be making them while wearing one of those tennis head bands over your eyes without peeking!

Here's the recipes from Pass The Sushi:


Blueberry Milk- I doubled up on the quantity of syrup added to the milk and that's why my milk is a very deep shade of purple.
1/2 cup fresh blueberries
3-4 teas sugar, depending on how sweet you like
1/2 cup water
1/2 cup milk (per glass
In a small saucepan, bring water, sugar, and blueberries to a boil over medium heat. Boil continuously for 5 minutes, then remove from heat.
Strain mixture into a bowl or measuring cup through a fine-mesh sieve, pushing the berries to release all liquid.
Refrigerate syrup until cold. Set out glasses on counter, and place 2 teaspoons syrup in the bottom of each glass. Add 1/2 cup cold milk to each glass, stir and watch your milk become a pale shade of violet deliciousness.


Donuts, I rolled them in some cinnamon sugar instead of glaze
1 Roll biscuits, I used Pillsbury Buttermilk Biscuits
8 cups vegetable oil
Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F. (Oil should be 1- to 1 1/2 inches deep). Pop open biscuit container. If any of the biscuits look irregular, gently pat them down to even rounds and even thickness. Cut out doughnut holes.
Add half of the doughnuts and half of the doughnut holes and fry until the bottoms turn golden brown, 1 to 1 1/2 minutes for small doughnuts and 2 to 2 1/2 minutes for large doughnuts. Using chopsticks, turn the doughnuts and holes and fry for until golden brown, 1 to 2 minutes longer.
Transfer doughnuts to a paper towel-lined plate and allow to cool slightly, 1 to 2 minutes before dipping in glaze. Serve warm.


Glaze
2 cups confectioners’ sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1/4 cup milk
1 teaspoon vanilla extract
Place confectioners’ sugar and salt in medium bowl. Add melted butter, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately.


Chocolate Glaze
1 cup confectioners’ sugar
1 cup unsweetened cocoa powder
1/4 teaspoon salt
¾ cup milk
Place confectioners’ sugar, cocoa powder, and salt in medium bowl. Add milk and whisk until smooth. Dip doughnuts and serve immediately.