Virtual Cooking Class: Blueberry Cake Doughnuts

Cook along from home with the UBS Virtual Cooking School!

Join us to make amazing blueberry cake doughnuts. Chef will walk you through the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Dana at Dana.Moore@ubs.com with any substitution questions.

Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

Blueberry Cake Doughnuts

Ingredients

• 3 ½ c ap flour

• 3.4 c sugar

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 2 eggs

• 2 teaspoons vanilla extract

• ¾ c coconut milk

• ¼ c Greek yogurt

• ½ stick unsalted butter, melted, and cooled

• 1 c wild blueberries

• 2 c powdered sugar

• ¼ c coconut milk

• 1.5-quart clean frying oil

Equipment

• Baking tray with parchment paper

• Wide/ large stock pot or Dutch oven

• Tongs or spider

• Around cookie cutter, or plastic cup

• Bowl x2

• Whisk

• Rubber spatula

• Rolling pin

• Wire rack

Instructions – pre heat oil at 375 (temp will drop once you add the doughnuts)

1. Combine flour, sugar, baking soda, baking powder, salt, and cinnamon

2. In a separate bowl whisk egg, vanilla, coconut milk, and Greek yogurt, add cooled melted butter

3. Make a well in the center of the dry ingredients, add wet ingredients, fold in blueberries, be careful not to overmix.

4. Turn dough onto lightly floured surface- using rolling pin, roll dough ½ inch thick, cut dough with lightly floured cookie cutter

5. Whisk and combine powdered sugar, and coconut milk to form glaze- hold

6. Drop 3 doughnuts at a time to preheated oil- cook for 1-2 min per side, until golden brown and floating. Dip doughnuts on both side with glaze- set over wire rack to dry

Chef Notes: Please have all ingredients in front of you before the start of class.

Details:

Hosted by UBS Weehawken