OLD-FASHIONED DOUGHNUTS WITH MIXEDBERRY GLAZE

Mayo gives cakes a soft, tender crumb, so why not use it in homey cake doughnuts? These sugar bombs are a delight with a cup of coffee or glass of milk.

FOR THE GLAZE:

1 cup frozen mixed berries 2 tablespoons fresh lemon juice 1/4 cup granulated sugar

⅓ cup salted butter, melted 2-3 cups powdered sugar FOR THE DOUGHNUTS:

1 large egg

1 cup granulated sugar

1/4 cup Duke’s mayonnaise

4 1/4 cups all-purpose flour, plus

more for dusting

2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 3/4 cup whole milk

1 teaspoon vanilla extract Vegetable oil, for frying Sprinkles (optional)

To make the glaze:

Bring the berries, lemon juice and granulated sugar to a boil in a medium saucepan. Simmer for 5-8 minutes, until the berries release their juices and the mixture becomes syrupy. Strain the berries to remove seeds if desired, pressing the berries with the back of a spoon to release as much juice as possible.

Add the butter and enough powdered sugar to make the glaze a good dipping consistency, stirring until smooth. (Depending on how much berry syrup you end up with, you may need to add a little water to dilute the powdered sugar.)

To make the doughnuts:

Beat the egg, granulated sugar and mayonnaise in the bowl of a heavy stand mixer until creamy.

Stir together the flour, baking powder, baking soda, nutmeg and cinnamon in a medium bowl. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the vanilla.

Pour oil to a depth of 1 1/2 inches in a large Dutch oven.

Turn the dough out onto a lightly floured surface. Dust the dough with flour and roll out to a 1/2-inch thickness. Using a floured 2 1/2-inch doughnut cutter, cut the dough into doughnuts and doughnut holes, coating the cutter with flour after each cut and rerolling the dough as needed. (If you don’t have a doughnut cutter, use a 2 1/2-inch biscuit cutter to cut out rounds, then use a 1-inch biscuit cutter to cut holes out of the centers.)

Heat oil to 350 degrees over medium-high heat.

Fry the doughnuts and holes, in batches, for 2 to 3 minutes, turning occasionally to brown evenly.

Drain on paper towels. Dip in the glaze, sprinkle with sprinkles, if desired, and let harden on a wire rack.

Makes about 14 doughnuts and doughnut holes.

Per doughnut:

STYLING BY WENDELL BROCK / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Ashley Strickland Freeman’s Old-Fashioned Doughnuts with Mixed-Berry Glaze require mayo for the batter. These are soft and crumbly cake doughnuts, not the light and puffy yeast version, a wonderful treat with coffee. The recipe is included in Freeman’s “The Duke’s Mayonnaise Cookbook” (Grand Central Publishing, $28).