These luscious donuts are all you could ask for in a breakfast entree. They're filled with fresh blackberries and glazed with a scrumptious vanilla glaze. They are sure to cure any sweet tooth craving. These are highly recommended for a holiday, company or weekend breakfast. Prepare to be wowed!
Spray a 20-cavity or a 12-cavity donut pan with cooking spray.
Set aside.
In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
Set aside.
In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
Whisk in melted butter, canola oil and vanilla.
Pour the butter mixture into the flour mixture, adding the blackberries, and stirring very gently, just until combined.
Do not overmix.
Batter will be very thick.
Spoon batter into a large zip-lock bag.
Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
Fill each cup 3∕4 full.
Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
Remove from oven and cool approximately 2 minutes on a cooling rack.
Remove donuts from the pan and dip in vanilla glaze.
Invert and place donuts on cooling rack.
Set out on wire racks until icing sets, approximately 10 minutes.
Serve.
VANILLA GLAZE:
In a medium sized mixing bowl, whisk milk, powdered sugar and extract until smooth.
Dip the top of each donut into the bowl of glaze.
Set on cooling rack.
Let glaze set for 5-10 minutes before serving.
Notes
NOTE: If icing starts getting too thick, add an additional teaspoon of milk.NOTE: If cutting the blackberries, be sure to pat them really dry with paper towels before adding to the donut mixture. It is advisable to mix the liquid and dry mixtures about half way done before adding the blackberries to prevent discoloration of dough.NOTE: You can locate the 20-tin donut pans at Jo-Ann's Fabric and Crafts,