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BLUEBERRY CAKE DOUGHNUTS

2 tablespoons solid vegetable shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 pint fresh blueberries, rinsed, hulled and patted dry
3 1/2 to 4 cups all-purpose flour
Pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
FOR THE GLAZE:
1/4 cup milk
2 cups powdered sugar

TO PREPARE THE DOUGH:
In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries.

Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour.

WHEN READY TO COOK:
Preheat the deep fryer to 350 degrees F.

Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds.

Fry the doughnuts in batches until golden brown. Remove and drain on paper towels.

TO MAKE THE GLAZE:
In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter.

Makes about 2 dozen
Source: Emeril Lagasse, 2000