Instructions

1. Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
2. In another bowl, whisk together #2 ingredients, set aside.
3. Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
4. Add a third of the dry ingredients (from step #2), when blended in add another third. Switch to dough hook and add the last third.
5. Knead for 2 minutes. Dough with be smooth and slightly sticky.
6. Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
7. Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
8. Spread blackberries on half of square, then sprinkle with the sugar and flour.
9. Fold dough over to seal in blackberries. Using a bench scraper or knife, cut into 1/2 inch strips.
10. Now cut the other direction, making 1/2 inch squares.
11. Scoop and rearrange the dough.
12. Cut again in both directions.
13. Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
14. Lightly coat log in flour.
15. Slice log into 12 equal pieces
16. Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
17. Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
18. Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
19. Dip one side of fritters into glaze and place back on wire rack for excess to drip off. Let glaze harden for about 10-15 minutes.

Instructions

1. Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
2. In another bowl, whisk together #2 ingredients, set aside.
3. Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
4. Add a third of the dry ingredients (from step #2), when blended in add another third. Switch to dough hook and add the last third.
5. Knead for 2 minutes. Dough with be smooth and slightly sticky.
6. Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
7. While dough is rising prepare the apples. Heat the apples, sugar, and lemon juice in a skillet over medium high heat and cook 5-7 minutes, until liquid has evaporated and apples are softened. Set aside to cool.
8. Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
9. Spread apples on half of square, then sprinkle with cinnamon and flour.
10. Fold dough over to seal in apples.
11. Using a bench scraper or knife, cut into 1/2 inch strips.
12. Now cut the other direction, making 1/2 inch squares.
13. Scoop and rearrange the dough.
14. Cut again in both directions.
15. Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
16. Lightly coat log in flour.
17. Slice log into 12 equal pieces.
18. Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
19. Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
20. Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
21. Dip one side of fritters into glaze and place back on wire rack for excess to drip off. Let glaze harden for about 10-15 minutes.

Instructions

1. Whisk together the flour, baking powder, salt, and nutmeg in a large bowl, set aside.
2. In a stand mixer with a paddle attachment, cream the sugar and shortening on low for about 1 minute.  Add egg yolks, mix another minute on medium.  Mixture should be light in color.
3. Add the dry ingredients in 3 additions, alternating with the sour cream.
4. Mix on low, just until combined.  Dough with be thick like a cookie dough.
5. Give a quick knead if needed to smooth out.
6. Place in a bowl and cover with plastic wrap and refrigerate for 45 minutes up to 24 hours.
7. Heat oil about 2 inches deep in a high sided pan or pot, and using a candy or fry thermometer (good idea to keep it in the pot the whole time to monitor the temperature.) heat oil to 325 degrees.
8. Roll half of the dough out to about 1/2 inch thick on a lightly floured counter.
9. Cut doughnuts, dipping cutter in flour often.
10. Shake excess flour off doughnuts and place on a tray.  Re-roll dough and cut until done.
11. Place a couple in the hot oil, without crowding pan.
12. Fry for 15 seconds, then gently flip.
13. After 75 to 90 seconds (Mine took 90), flip a second time.  They should be golden and cracked.
14. After 60 to 75 seconds, remove from oil.
15. Transfer to a rack placed over a baking sheet.
16. Repeat with remaining doughnuts.

SIMPLE VANILLA GLAZE

1. Mix everything together in a large bowl with a hand mixer or whisk.
2. Mix until smooth, add more hot water if needed, a teaspoon at a time, to make glazing consistency.
3. While hot, dip tops of doughnuts into glaze, then set back on the rack and let dry 10-15 minutes.
4. Reheat glaze in the microwave or on the stove if hardens up.

Instructions

1. In a large bowl, sift or whisk together flour, sugar, baking powder, nutmeg (if using), and salt.
2. Add buttermilk, egg, and butter.  Stir until just combined.
3. Spray mini doughnut pan with nonstick cooking spray and fill halfway full.
4. Bake at 425 degrees for 4-6 minutes or until top of doughnuts spring back when touched.
5. Cool in pan 4-5 minutes, then remove from pan.
6. Dip tops in glaze, if desired, and sprinkle with sprinkles.

VARIATION: Add 1/2 tsp grated lemon zest to batter for lemon doughnuts

Vanilla Glaze:

1. Stir everything together in a bowl until smooth. and sugar is completely dissolved.