2 cups of flour
1 tablespoon of baking powder
½ teaspoon of salt
1 teaspoon chili powder
pinch of pepper
1 cup of warm milk
3 cups of oil
cinnamon sugar, to taste
honey, to taste
ice cream, 1 scoop per doughnut
½ cup water
1/4 cup white sugar
2 T. honey
12 oz. blueberries
1 tsp. cornstarch
2 T. fresh lemon juice
Zest of 1 lemon
1. Combine the flour, salt, chili powder, pepper, and baking powder, and whisk together.
2. Pour the dry mixture into a bowl, then add the milk, and mix by hand until the dough forms a ball. Add a little extra flour gradually so it is easier to handle.
3. Sprinkle flour on a surface and place the dough on it. Knead the dough until it is a smooth consistency, and be careful not to overknead. Let the dough rest for about 5 minutes.
4. Shape the dough into balls that use about ¾ cup of dough, then flatten the dough by stretching it gently outwards from the center, going around the in a circle in a flattening motion. Try to get them to about 1/4 inch thickness.
5. Pour canola oil in a medium frying pan so that it is 1.5 inches deep, and heat it until it is 360 degrees Fahrenheit.
6. Once the oil is hot, carefully place the dough circles into the oil one at a time. Once the dough turns golden brown (about 1 to 1.5 minutes), flip once, and cook for about another minute to a minute and a half. Remove each doughnut and drain on paper towels.
7. Drizzle with cinnamon sugar and honey.
1. Boil water, cornstarch, sugar, honey, and lemon zest over medium heat until everything is thoroughly dissolved, stirring continuously, about 5 minutes.
2. Stir in blueberries and lemon juice and cook over medium heat until the blueberries begin to burst, about another 5-10 minutes. Remove from heat and let cool to thicken, roughly 10 minutes.
To finish the dish:
1. Reheat the doughnuts in the toaster oven or microwave for a minute or two, until they are warm.
2. Top each doughnut with a scoop of ice cream, followed with a large dollop of blueberry compote. Garnish with mint or additional lemon zest.