PREP TIME
30 mins
COOK TIME
10 mins
SERVINGS
~18
Ingredients
Donut Dough
- 3 ½ cups all-purpose flour
- 2/3 cup granulated sugar
- 6 Tbsp unsalted butter, softened
- 1 cup full-fat sour cream
- 2 large eggs, room temperature
- 1 tsp kosher salt
- 1 Tbsp baking powder
- 2 tsp pure vanilla extract
- 1 cup wild blueberries, fresh or partially thawed
Donut Glaze
- 2 cups powdered sugar
- 2 Tbsp whole milk
- 1/2 tsp pure vanilla extract
COOKING INSTRUCTIONS:
Blueberry Donuts
- Using a stand mixer and whisk attachment, combine granulated sugar and butter. Then add eggs, sour cream, vanilla extract, salt and combine. Add flour and baking powder and combine.
- Remove bowl from mixer and fold in the blueberries using a spoon.
- Flour your work surface. Use a rolling pin to roll out dough to about ½-inch thickness. Lightly flour a donut cutter and cut out the donuts. Place them on sheet pans lined with parchment paper.
- Line a separate baking sheet with several layers of paper towels and set aside.
- In a large, heavy-duty pot, add about 3-inches of canola oil and heat to 375ºF.
- Fry 4 donuts at a time, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the donuts from the oil and allow to drain on the paper towels.
- In a small/medium bowl, combine the glaze ingredients.
- Dip the donuts into the glaze on one side. Let some glaze drip off before placing the donuts onto a baking sheet lined with parchment paper.
PAIRINGS:
Blueberry Donuts
Pinot Grigio
Rosé Garnacha
Cava
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