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!
Pretty sure this recipe can do no wrong. I used regular milk and sour cream and accidentally forgot the butter and the donuts were still incredible.
Can we make this without fruit?
Surely!
why the hell did you search up blueberry donuts then?????????
I tried this recipe for National Doughnut day. I have children with food allergies, so going out to a doughnut shop is not an option for us. I did substitute the coconut milk for regular milk as coconut is on our allergens list. Also substituted greek yogurt for sour cream since it is what I had on hand. They came out so good! It was nice to use real blueberries, I was nervous about it at first. I was not sure how they would workout being fried with the dough. They turn out nicely. We all loved them. Thank you for this recipe it was just as much fun to make as it was to eat with my kiddos. It was an easy enough recipe to follow. We will absolutely be keeping this as a go to recipe in our collection.
Hooray I’m so so glad you enjoyed it!
hey jocelyn…fantastic..and blueberry is one of my favorite fruit, i really enjoyed your recipe…and i will try to make this delicious doughnuts….Thanks for sharing…keep shared your new amazing recipes…..!
Hooray thank you so so much!!
Thank you so so much!
YAYY! So glad you didn’t give up because now we have this great recipe 😉 Thank you! this looks awesome!!! I can’t wait to try this recipe 🙂 My friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!
Awww thanks so much! I hope you enjoy.
I love blueberry in desserts! These doughnuts look so delicious!
Doughnuts are my weakness! I am so loving this recipe…the blueberry and that coconut milk! Such a perfect combination!
Hi! What are your thoughts on using: frozen blueberries, light coconut milk, and coconut oil (from a jar) for the frying? Thanks so much 🙂 – Ella
I so want to try making doughnuts. These look perfect! Love the addition of blueberries! And that they’re not baked – baked doughnuts just aren’t the same.
I’m with you on that Laura! Baked doughnuts are never the same to me so I rather just splurge the calories on the fried ones which are always perfect!
I total agree Laura, baked doughnuts are everything that is wrong with the world. These look disgustingly amazing. It is hurting my eyes just to look at their glory.
Thanks so much Sarah! You ladies know a good doughnut must be fried!!!