Double Berry Doughnuts
- 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
Cooking time 60mins
Adapted from bettycrocker.com
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.