Blueberry Donuts

Thaw Wild Blueberries - Place frozen blueberries in a fine mesh sieve or colander and rinse with cold water until no longer frozen. Drain and pat dry really well with paper towels. Some moisture is fine.
1 ¼ Cups (165g) Frozen Wild Blueberries (measured from frozen)
Combine Dry Ingredients - In a large bowl whisk together flour, baking powder, cinnamon, nutmeg and salt. Then add blueberries and toss until coated and combined.
2 ½ Cups (300g) All-Purpose Flour
2 ¼ Teaspoons Baking Powder
¾ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Sea Salt
Combine Wet Ingredients - In a separate bowl, whisk together sugar, sour cream, eggs, melted butter and blueberry extract until well combined.
½ Cup + 1 Tablespoon (113g) White Granulated Sugar
¾ Cup (170g) Full-Fat Sour Cream
2 Whole Large Eggs
3 Tablespoons (42g) Unsalted Butter
¾ Teaspoon Blueberry Extract (or 1 teaspoon Vanilla)
Combine Dry & Wet Ingredients - Pour wet ingredients into the flour mixture and using a rubber spatula, fold everything together until just combined. The dough will be sticky. Do not overmix.
Chill - Wrap the dough in saran and pat it into a rectangle. Chill for 1.5 to 2 hours.
Shape Donuts - On a well-floured work surface, and using a rolling pin, roll the dough to ½ to ¾ inch (1.27 to 1.9 cm) thickness.
Cut out donuts, using a 3-inch (7.2 cm) biscuit cutter. Be sure to dip your biscuit or cookie cutters into flour when cutting out your donuts. You should be able to cut out 6 donuts in the first pass. Gather the scraps, roll and cut out more donuts. Next, use a 1-inch cutter and cut out a small hole in the center of each donut, to make donuts holes.
Chill Again - Transfer donuts on a parchment-lined baking sheet and chill for 15 to 20 minutes.
Heat Oil & Prep- Meanwhile, fill a medium to large sized pot with 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat oil until a thermometer registers between 350ºF (180ºC) and 360ºF (182ºC).
Place a large cooling rack over a large baking sheet and line it with paper towels and set aside.
Fry Donuts - Carefully transfer 2 to 4 donuts into your hot oil, making sure to not overcrowd the pot. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Be sure to monitor the oil's temperature to make sure it hoovers around 350ºF (180ºC).
Donut holes will only take about 40 seconds on each side. Set a timer! Transfer donuts to your prepared pan. Before frying the next batch of donuts, make sure the oil is at the correct temperature.
Make Glaze - Make glaze by whisking together powdered sugar, warm water and vanilla. I prefer it on the thinner size, but you can make it thicker by adding less water.
Glaze Donuts - Dip the donuts into the glaze on both sides, allowing the excess glaze drip off. Place on a wire rack and let the glaze set for 15 minutes. Serve and enjoy!

Equipment

INGREDIENTS

Blueberry Cake Donuts

Simple Vanilla Glaze

Instructions

Notes