With so many proud-to-be coffee enthusiasts sampling every bean known to man, from Brazilian to Ethiopian and even the expensive and elusive kopi luwak (We strongly recommend googling how this is made before ordering…you’ll see why.) our Love Gin team racked our brains, while drinking copious amounts of the deep black swill, trying to come up with an exceptional gin accompaniment without obviously throwing a tot or two directly into your brew, bru. #classy.

So without further ado, we welcome you to your new favourite gin-infused breakfast, brunch, lunch, snack, dinner, midnight munchie food… we obviously had to taste test this a LOT.

Prep: 35 min

Inactive: 11 hr 5 min

Cook: 35 min

Makes about 24 doughnuts

Ingredients:

Doughnut: – If you’re not much of a baker or just don’t have the time then simply buy doughnut dough straight from your local grocery store. No mess, no fuss.

  • 1/4 cup granulated sugar
  • 1 1/8 cups whole milk, warmed
  • 3 tsp instant yeast
  • 2 large eggs
  • 140g unsalted butter, melted
  • 4 cups all-purpose flour (use more for dusting)
  • 1/2 teaspoon salt
  • 4 cups sunflower oil for frying
  • 2 cups frozen blueberries (or more if you like!)

Gin Glaze:

  • 600g Icing Sugar
  • 6 Tbsp Gin
  • 6 Tbsp Tonic Water
  • ½ tsp salt
  • 3 Limes (juiced)
  • Lime zest

Method:

You’ll need a doughnut cutter for this, or simply roll into balls. We don’t judge.

Add granulated sugar, milk and yeast in a bowl, allow to sit for 5-10 minutes until it bubbles.

Put your melted butter into the bowl of an electric mixer, beat the eggs and add slowly while constantly mixing at a low speed, then add your yeast mixture as well.

Mix the flour and salt, add half a cup at a time to the mixer bowl so that it slowly incorporates. Just before it comes together completely, remove your bowl and add your blueberries, scraping the sides occasionally, mix softly until fully combined. Don’t worry if some of your blueberries squash a bit, we recommend this! Place your dough in a lightly oiled bowl, cover with cling film and pop in the fridge over night for 8-12 hours.

On a floured surface, roll out your dough to 1 cm thick and use your doughtnut cutter to cut rings. Place the rings on a lightly floured baking tray lined with parchment, and cover with a tea towel for 1.5 hours to allow them to rise in a still, warm area.

Heat up your sunflower oil in a pot to 180 degrees, or pop in one of your doughnut holes to test if you think it may be hot enough.  if it sizzles and immediately rises to the surface, the oil is ready. Your doughnuts should do the same, fry for 30 seconds and flip with a spatula to fry for another 30 seconds or until golden. Do the same with your doughnut holes and place on kitchen towel to drain excess oil.

To glaze your doughnuts, combine the icing sugar, salt, lime juice, gin and tonic water in a bowl and mix until smooth. If too thick, add a little more tonic water but it needs to be thick enough to coat your doughnuts liberally. Drop your doughnuts in, coating them on both sides. Place your doughnut holes on a tray with a rack above, and pop your coated doughnuts on the rack. The doughnut holes will catch any of the dripping glaze. While still wet, grate fresh lime zest across your doughnuts. Add a little flair once set with a light dusting of icing sugar and a little more zest.