Hooray for the end of winter! With spring's arrival and the thaw beginning, it's definitely time to plug in the freezer for the upcoming summer months. We tackle the well over due chore of cleaning it out amongst other seasonal tasks. After Eric plows the snow away from the future garden space, we take a moment to embrace this time of year with fresh berry filled donuts.

~ Donut Dough ~
2 tbs coconut oil
2 tbs unsalted butter
1 tbs lard
1 cup whole milk
2 1/4 tsp active dry yeast
2 eggs
3 cups all purpose flour
2/3 cup cane sugar
1/2 tsp kosher salt
*1/2 cup sweet starter (optional)

~ Filling ~
1 cup lingonberries
1 cup blueberries
1 cup spruce tip syrup
1 tbs cornstarch

1. Melt oil, butter and lard in a small sauce pot. Remove from heat, transfer to a small bowl, add milk and active dry yeast.
2. Add eggs to mixture and whisk.
3. In a medium bowl mix flour, sugar and salt.
4. Add starter to liquid mix prior to adding into flour mixture, mix dough.
5. Knead until dough is well incorporated and smooth texture (will be slightly sticky), allow to rest in a cool area for one hour.
6. Roll dough on a lightly floured surface until 1/4 thick and cut with a biscuit cutter. Allow to rest for an additional 30 minutes at room temp.
7. Add berries and syrup to a sauce pot and simmer for 10 minutes, mix in cornstarch and keep on heat for another 5 minutes, then remove from heat. When cool transfer berry mix to a piping bag.
8. In a deep pot heat oil of choice for frying, carefully fry donuts for 2 minutes on each side.
9. Drain donuts, dip in cinnamon and sugar mixture, stuff with filling while still warm.
10. Enjoy :)

We appreciate you tagging along for our Alaskan adventure 😀

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- Eric & Arielle

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