{"id":4837,"date":"2016-08-15T07:04:14","date_gmt":"2016-08-15T14:04:14","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=4837"},"modified":"2016-08-15T07:04:14","modified_gmt":"2016-08-15T14:04:14","slug":"bear-farts-huckleberry-doughnut-drops","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=4837","title":{"rendered":"Bear Farts! (Huckleberry Doughnut Drops)"},"content":{"rendered":"

\"BearBy now I should know better than to ask my husband to help me find a name for a new recipe; his sense of humor never evolved\u00a0past\u00a0fourth grade. But I have to admit, his suggestion made me laugh, and if you’ve ever wandered through the woods looking for huckleberries, you have probably seen lots of proof that bears found them first, and ate a ton of them!<\/p>\n

To continue the bear theme with these delightful little cake doughnut drops, I made mine with honey instead of sugar. Buttermilk and a little fresh lemon are added for a touch of tang, but the huckleberries are really the star of the show.<\/p>\n

Use fresh or frozen wild huckleberries, or small blueberries if you\u00a0must. Expect to have a few escapees, as\u00a0some will leap to their destruction in the hot oil. That’s\u00a0a little distressing, since I know exactly how long and hard I have to pick to get a cup of berries,\u00a0but the end result is worth the sacrifice. (Hint: Scoop those stray berries out of the oil between batches of Bear Farts. You don’t want them to cook into little black chunks that will stick to your lovely creations.)\"huckleberries<\/p>\n

These are very easy to make. Messing with the hot oil is the only time-consuming part of the recipe, but I’m just not crazy about baked doughnuts, so…I indulge in the real thing once in a while.<\/p>\n

Oil is expensive. I use peanut oil (about $13.00 a gallon), and if I’m using my big stock\u00a0pot it takes almost\u00a0a gallon to get the oil deep enough. That’s a pricey batch of doughnuts! But you can use a smaller pan and just cook fewer doughnut drops at a time. You can also filter the used oil (cooled down, of course) through cheesecloth or a fine-mesh strainer and keep it in the refrigerator until you need it again.<\/p>\n

Keep an eye on your thermometer and try to keep the oil at 350 F. If it gets hotter, the drops will get brown before the inside is done – not a good thing. Use a slotted spoon or spider to remove the doughnut drops, and layer them between paper towels to remove excess oil.<\/p>\n

Remember, these aren’t light and airy like yeast doughnuts. They’re moist and dense, like…well…cake. Cake doughnuts are really best when they’re eaten fresh; they lose a little of their appeal by the next day. Eat ’em\u00a0up!<\/p>\n

\t\n
Bear Farts! (Huckleberry Doughnut Drops)<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Makes about 48 doughnut drops. This can vary, depending on the size of your scoop.<\/div>\n
\n
Ingredients<\/div>\n