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.
THE DOUGHNUT STRUGGLE
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 are 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. 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, once the flour starts flinging, things go totally wrong. But, today is the day that all changes. Today, I’m making a perfect donut and I’m taking you with me for the ride.
HOW TO MAKE GLAZED DONUTS (Glazed Doughnuts)
I bet by this point you’re saying “what makes these donuts so special?”. Well, let me break it down for you.
Here’s what you’ll need and why:
Coconut Milk
This recipe uses coconut milk in both the dough and the glaze. Coconuts offer a sweet, floral and nutty flavor addition while also being creamy and light.
Greek Yogurt
Using a small amount of Greek yogurt layers in moisture that keeps the doughnuts soft and slightly chewy. There is also an added tang that compliments the acidity from the blueberries.
Blueberries
One of the best parts of these glazed doughnuts is that each bite is bursting with juicy pops of blueberry juice. Tangy, acidic and sweet, blueberries are the perfect fruity addition to the perfect breakfast treat.
With just a few simple, delicious ingredients, I have once and for all kicked my doughnut issues.
THE DOUGHS AND “DOUGH”-NOTS of making Blueberry Glazed Doughnuts!
As I mentioned before, doughnuts have not always been my strong suit. But, from all the trial and error has come many important lessons. I’ve learned all the ways that things can go terribly wrong. And let me tell you, most of them actually happen during the cooking process.
Use a Thermometer
Using a thermometer is the easiest way to maintain the correct frying temperature. If your oil is too hot the outside of the doughnut will burn before inside cooks. If the oil is too cold the doughnut will soak up too much oil and be a doughy mess.
It’s easier to keep track of the oil temperature if you utilize a candy/deep fry thermometer. You can find a cheap, reliable option at almost every local grocery store. Buy one that has easy-to-read markings and a clip for sticking to the pot.
Adjust Oil Temperature
The temperature of fry oil changes as you work in batches. It’s important to adjust the temperature of oil as needed. After adding a new batch of doughnuts you will need to increase the heat a bit. Work quickly to avoid an empty pot which will overheat. (This is where the thermometer is a huge help).
Double Drain
Use a spider skimmer to remove the doughnuts from the pot; hold the doughnut in the skimmer for a few seconds and shake off the excess oil. Move the doughnuts to the paper towel-lined baking sheet or plate.
But wait! Don’t leave them there! Move the doughnuts to a cooling rack so they don’t sit in a pool of their own oil. Each of these steps guarantees a crisp, perfect doughnut.
DONUT RECIPES
If you like this blueberry glazed doughnut recipe, I’m sure you’ll love some of my other donut recipes.
Blueberry Glazed Doughnuts
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!
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This recipe is a gem. The detailed notes about what to expect of the dough the encouraging words for how to manage the oil temp are helpful even for accomplished cooks. Indeed, the doughnut was my nemesis – – until today. Today I (rather, we) vanquished the doughnut! Crispy outside. Heavenly light and flavorful throughout inside. Just awesome.
Our juice glasses are 3. 5″ and I had a litte jar that capers came in that was 1.25″. I got a baker’s dozen plus about 16 holes. I may have patted too aggressively, but the doughnuts look beautiful. The dough, since it is very elastic, is very forgiving. Don’t worry about misshapen doughnuts. They are almost self-healing once in the oil. Even broken circles can be pinched back together before going into the oil and come out looking like a doughnut. Once dunked in icing, hey now. They are iced doughnuts. Imperfections are part of the package.
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Looks so tasty Sarah! Can’t wait to try blueberry glazed doughnuts! Thanks a lot for sharing!