Description
Delicious homemade cake donuts infused with dried blueberries, fried to a perfect golden brown, and coated with a sweet vanilla glaze. This recipe offers a tender, moist crumb with a subtle fruity twist and a classic glazed finish perfect for breakfast or an indulgent snack.
Ingredients
Dough Ingredients
- 3 Tablespoons (42 grams) butter, melted
- 2/3 cup (132 grams) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract or vanilla bean paste
- 2/3 cup (160 grams) sour cream
- 3 1/4 cups (370 grams) cake flour or 315 grams all-purpose flour + 55 grams cornstarch
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (80 grams) dried blueberries
- 1/2 cup milk
Glaze Ingredients
- 4 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Soften Blueberries: Chop dried blueberries into 3-4 pieces and place in a bowl. Pour about half a cup of boiling water over them and let soak for 5 minutes until soft. Drain thoroughly using a fine mesh sieve.
- Mix Wet Ingredients: Melt butter in a bowl, then beat in granulated sugar until fluffy. Add sour cream, egg yolks, and vanilla extract, stirring well and scraping down the sides to combine fully.
- Add Dry Ingredients: Stir in the cake flour (or all-purpose flour and cornstarch mixture), baking powder, and salt until mostly incorporated. Fold in the softened blueberries and continue stirring until no streaks of flour remain and the blueberries are evenly distributed.
- Chill Dough: Transfer dough onto a piece of plastic wrap and press it into a 1-2 inch thick disc. Wrap tightly and refrigerate for 1-2 hours (or up to 24 hours) to firm the dough for easier handling.
- Roll and Cut Donuts: After chilling, flour a surface and roll out the dough to about 1 inch thickness. Use a 3-4 inch cutter to cut out donut shapes, then a 1-inch cutter to make the center hole. Set donuts aside.
- Re-roll Dough: Gather excess dough pieces, gently press together without overworking, and reroll to cut additional donuts. Avoid rolling more than twice to prevent tough donuts.
- Heat Oil for Frying: Pour 3-4 inches of neutral, high-smoke point oil (canola, vegetable, peanut, sunflower, or avocado) into a medium pot with high sides. Attach a candy/fry thermometer and heat oil over medium until it reaches 375°F.
- Fry Donuts: Carefully place 2-3 donuts in the hot oil. Fry the first side for 1 1/2 minutes until golden brown; flip with a wooden or metal fork and fry the second side for 1 to 1 1/2 minutes. Ensure the interior is cooked through; adjust oil temperature as needed.
- Drain Donuts: Remove donuts and place them on a baking rack over a baking sheet to drain excess oil.
- Prepare Glaze: Heat 1/2 cup milk until steaming but not boiling. Gradually whisk in 4 cups powdered sugar until smooth with a runny but not milky consistency. Stir in 1 teaspoon vanilla extract or bean paste.
- Glaze Donuts: Dip each cooled donut in the glaze, flipping to coat both sides. Allow excess glaze to drip off, then place donuts back on the rack to set the glaze before serving.
Notes
- Do not re-roll the dough more than twice to avoid toughness in the donuts.
- Use a candy thermometer to monitor oil temperature for perfect frying results.
- Choose a neutral oil with a high smoke point for frying to prevent off-flavors.
- Chilling the dough helps firm the butter and makes rolling and cutting easier.
- Adjust glaze thickness by adding powdered sugar or milk to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American