Description
These Blueberry Glazed Cake Donuts are a delightful treat featuring a tender, moist cake dough studded with dried blueberries and finished with a luscious blueberry-inspired glaze. Perfect for breakfast or dessert, these homemade donuts offer a sweet, fruity twist on the classic fried cake donut, combining soft texture with a subtle berry flavor.
Ingredients
Scale
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 (heated)
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Making the Dough: Chop and soften the dried blueberries slightly to release their flavor. In a mixing bowl, combine the melted butter, granulated sugar, egg yolks, vanilla extract, and sour cream until smooth. In a separate bowl, sift together cake flour (or the all-purpose flour and cornstarch blend), baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, then gently fold in the softened blueberries. Cover the dough and chill it in the refrigerator for about 1 hour to firm up for easier handling.
- Rolling Out and Cutting the Donuts: Lightly flour a clean surface and roll out the chilled dough to about 1/2 inch thickness. Use a donut cutter or a large round cutter to cut out donut shapes, then use a smaller cutter to remove the centers, creating the classic donut ring shape. Re-roll any scraps to cut additional donuts until all the dough is used.
- Frying the Donuts: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully drop the donuts into the hot oil in batches, frying for about 1-2 minutes per side or until they turn golden brown. Use a slotted spoon or spider strainer to remove the donuts from oil, and place them on a wire rack over paper towels to drain excess oil.
- Glazing the Donuts: In a saucepan, gently heat the milk until warm but not boiling. In a mixing bowl, whisk the powdered sugar and vanilla extract together, then gradually add the warm milk, whisking until the glaze is smooth and slightly thick but pourable. Dip the top of each cooled donut into the glaze, letting any excess drip off, then place back on the wire rack to allow the glaze to set before serving.
Notes
- You can substitute dried blueberries with fresh blueberries, though the dough may require slight adjustment to moisture content.
- Chilling the dough is crucial for easier rolling and cutting.
- Maintain oil temperature between 350°F to 365°F for optimal frying results and to prevent greasy donuts.
- The glaze can be flavored with a teaspoon of blueberry extract or a few drops of food coloring for a more pronounced blueberry look and taste.
- Store glazed donuts in an airtight container at room temperature for up to 2 days for best freshness.
