• Dissolve yeast in water in a standing mixer. Add the rest of the ingredients. Attach the dough hook and mix until incorporated. Place in a greased bowl and cover with plastic wrap. Put it in the refrigerator over night. The next day roll out dough and cut into doughnut rings. Place on a cookie sheet. Cover with plastic wrap and let it rise for an hour. Heat oil to 350 degrees and fry on both sides until golden brown. 

Blueberry Glaze

• If you are using freeze dried blueberries, grind them in a food processor, then sift. 

  Whisk together 2 cups powdered sugar, 2 tbsp blueberry powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze.