Blueberry Glazed Doughnuts

One of my lazy day, or just any day, guilty pleasures is switching on the Food Network and lulling myself into a visual food coma. It starts with a trip to St. Louis with Guy Fieri for some BBQ, then into the Barefoot Contessa’s kitchen for afternoon tea with chocolate scones and ends with the biggest bowl of chili made by none other than the Pioneer Woman. I watch in awe as each chef flawlessly pulls together mouth-watering recipes with such ease. No matter what the recipe may be or its difficulty the end result is always so appealing. The scones look wonderfully moist and the chocolate chunks inside puddle into melted goodness. Let’s not even start on the BBQ with glistening glazed sauce and meat falling right off the bones. I often find myself sitting there asking myself “how does the food come out perfectly every time”? The only disappointment is that I can’t reach through the TV and grab some for myself.

I like to believe that I’m a good cook/baker but that doesn’t mean that everything that comes out of my kitchen is perfect. Trial and error is common if not key in all the recipes I make. You have to know what doesn’t work to find out what does. Each time I fail, I learn something new, although in the moment it’s pretty frustrating. These are the moments you don’t see on TV because these professionals have already done the dirty work for you. Salt doesn’t get mistaken for sugar, dough isn’t over kneaded and oven timers don’t fail to go off when you’re tuned in. That’s the beauty of TV magic. But here I get to share with you my missteps, my kitchen weaknesses and how I overcome them.

Now, I can whip up a bundt cake faster than you can blink. I can roll out a pie dough while watching the morning news. And I can certainly frost a dozen cupcakes with one hand tied behind my back. But if I’m being real with you today, there some recipes that I struggle with. This recipe right here is one of them.

Doughnut making is hard for me, always has been. I have had some serious disasters in the past for some reason. Trust me when I say this. I’m just not sure what my problem is. It always starts the same way, I step into the kitchen with a strong determination and a craving for a delicious donut. Sure, I could go out and buy a dozen but I’ve got a point to prove. My family, my readers and I need to know that donut making in the Grandbaby Cakes kitchen is possible. Unfortunately, as soon as the flour starts flying things go wrong.

HOW TO MAKE HOMEMADE GLAZED DONUTS

My glazed donut dough is usually a sticky mess which I can’t control or my doughnuts turn out incredibly ugly (though they taste yummy!). Ugly delicious is sometimes the best kind of delicious. I also sometimes get the temperature of the oil wrong and they either don’t fry fast enough and turn out mushy or I fry them too fast and they burn on the outside and are a soggy mess on the inside. So yet again I stand defeated (and covered in flour and sticky dough) in my kitchen with an unfulfilled craving for a donut.

But if there’s one thing you should all know about me it’s that I don’t give up that easy. My determination is not easily diminished and now more than ever I have been committed to the perfect donut. That’s why I am so excited about sharing this Blueberry Glazed Doughnuts (or Blueberry Glazed Donuts if you prefer) recipe today. I think this recipe may have kicked my glazed donut worries to the curb.

HOW TO MAKE BLUEBERRY GLAZED DONUTS

For some reason, these Blueberry Glazed Doughnuts turned out incredible. It was definitely a sticky dough when I added in the blueberries but once fried, these tasted great. I mean, you’ve got a slightly crisp exterior softened by a sweet, stick to your lips glaze. Then the moist, slightly chewy interior begins to melt in your mouth. But wait, what’s that pop of tangy sweetness coating your mouth? Blueberry after blueberry hits your tongue and altogether you’re on a wild donut ride up until that final crumb. Let’s not discuss how many of these hit my stomach before they ever reached a sharing table. I won’t judge if you don’t.

I am excited I found this blueberry glazed doughnuts recipe to adapt on my friend Valerie’s blog, Une Gamine Dans La Cuisine. It’s simple, delicious and just perfect for spring and summer. I think once and for all, I may have kicked my doughnut issues.

DONUT RECIPES

If you like this blueberry glazed doughnut recipe, I’m sure you’ll love some of my other donut recipes.

• GRILLED PINEAPPLE DONUT SUNDAES
• PUMPKIN CIDER DOUGHNUTS
• NEW ORLEANS BEIGNETS
• FRIED DOUGH BALLS

Blueberry Glazed Doughnuts

Making Homemade Blueberry Glazed Doughnuts is much easier than you think! Try this delicious recipe and make the best blueberry donuts you've ever tasted!

4.72 from 7 votes

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Course: Breakfast

Cuisine: American

Keyword: blueberry recipes, easy doughnut recipes, kid-friendly recipes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 10 doughnuts

Calories: 424kcal

Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

• 3 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup coconut milk
• 1/4 cup greek yogurt
• 1/2 stick unsalted butter melted and cooled
• 1 cup blueberries
• Vegetable oil for frying
• 2 cups confectioners' sugar
• 1/4 cup coconut milk

Instructions

• Line a large baking sheet with parchment paper, and another large baking sheet with two layers of paper towels.
• In a very large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Add in blueberries to flour mixture; Set aside.
• In a separate medium bowl, whisk together the eggs, vanilla extract, coconut milk, and greek yogurt until combined. Add the melted, cool, butter and whisk to combine.
• Make a well in the center of the dry ingredients and pour the wet mixture into the center. Using a large rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky, cohesive dough. {Note: It may seem like the dough will never come together, but just keep mixing, gently, until most of the dry patches are gone. It's okay to use your hands and knead it a few times- just don't over-work the dough.}
• Turn the dough out onto a floured work surface. Sprinkle the top of the dough with flour and pat it out until it's about 1/2-inch thick.
• Use two round cookie, or biscuit cutters (about 3 1/4-inch and 1 1/2-inch for large doughnuts; or 2 1/2-inch and 1-inch for smaller doughnuts). I used the small end of a wide piping tip to make the doughnut holes.
• Dip larger of the cutters in flour and press out as many rounds as possible. Dip the smaller cutters (or pastry tips, if using) in flour and cut out the center of each round- saving the centers for doughnut holes. Arrange the doughnuts and doughnut holes on the parchment-lined baking sheet.
• Pat the scraps back together and repeat until all the dough has been used up. {Note: If you run out of dough toward the end, just make doughnut holes.} Chill the dough while the oil heats up.
• Pour enough oil into a large, deep skillet to make a layer that's approximately 1- 1 1/2 inches deep. Slowly heat the oil over med-high heat until it reaches 365- 370 F.
• As the oil is heating, prepare the glaze.
• Buttermilk glaze: Place the confectioners' sugar into a large, heat-proof mixing bowl. Slowly begin whisking in the buttermilk- about 1 Tablespoon at a time- until you're left with a slightly thick, yet drizzley glaze. (It should move around the bowl freely when tilted and have a loose paste consistency.) Set aside.
• Grab the paper towel-lined baking sheet and place it next to the skillet. Once the oil reaches the proper temperature, gently place the chilled doughnuts into the hot oil. Don't fry too many all at once- three or two at a time is easy to handle.
• Once the doughnuts have browned on one side (about 2-3 minutes), carefully turn them over with tongs or a slotted spoon and continue to cook for another minuter or two- until golden brown. {Note: Don't walk away from the skillet as the doughnuts are frying, they can burn quite fast once they turn brown.} Using a slotted spoon (or the tongs), transfer the doughnuts to the paper towel-lined baking sheet.
• Repeat the process with the remaining doughnuts and doughnut holes. {Note: The doughnut holes will fry much faster, so keep a close watch.}
• When all the doughnuts and holes have been fried, work quickly and dip each one into the buttermilk glaze. I just placed each doughnut into the glaze until they were completely coated. Set the glazed doughnuts onto a plate or serving platter until set. Once the doughnuts have cooled off, the glaze will harden.
• Unlike most doughnuts, these were even better once they had cooled off completely!

Notes

adapted from Une Gamine Dans La Cuisine's Farmstand Doughnuts from Baked Explorations

Nutrition

Calories: 424kcal | Carbohydrates: 76g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 309mg | Potassium: 209mg | Fiber: 1g | Sugar: 40g | Vitamin A: 205IU | Vitamin C: 1.6mg | Calcium: 60mg | Iron: 3.1mg

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