Donuts with Pomegranate & Blueberry Glaze

Created by Jon Payne

Dough Mixture:

 4 eggs

1 cup sugar

1 teaspoon fine salt

2 cups milk, lukewarm

1 stick no salt butter (softened)

8 cups all-purpose four, divided

2 tablespoons yeast

1/3 cup warm water (95 to 105 degrees)

Vegetable Oil for frying

Glaze:

1 cup powdered sugar

½ c Absolute Los Angeles Pomegranate Blueberry Vodka

In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm milk and butter and add to the egg mixture.  Dissolve the packet of yeast to the water and set aside.   Slowly add 4 cups flour and beat well.   Add the yeast and mix thoroughly.   Add the remaining 4 cups flour and mix on medium speed for 7 minutes.  Place the dough in an oiled bowl and cover with dish towel.  Let the dough rise to double its size, about 1 hour.

Roll the dough into a 1 1/2 by 2-foot rectangle.  Take a biscuit cutter/round cookie cutter and cut the dough.  Then cut the rounds into 4 pieces and roll each piece into a ball.

Add to the hot oil and cook until golden brown all over (make sure to flip otherwise the nuggets will be burnt and greasy).  Place a paper towel to catch the excess grease.

Combine the powdered sugar and the vodka and whisk until creamy. 

Pour over the dough nuggets while they are still warm.

Quick version: use 1 package of store bought biscuits.