BAKED BLUEBERRY DONUTS
These baked blueberry donuts are bakery quality donuts that are packed with fresh blueberries and topped with a sugary glaze to make the perfect breakfast with a cup of coffee.
Provided by Kathryn
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
- In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
- Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
- While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
BLUEBERRY CAKE DOUGHNUTS
Blueberry Cake Doughnuts are the perfect homemade treat for breakfast, brunch or to pair with a cup of coffee. Make them the day ahead and fry fresh the next morning.
Provided by Jessica Robinson
Categories Breakfast Breakfast or Brunch
Time 34m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
- This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
- Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
- Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.
Nutrition Facts : Calories 242 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 149 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
BLUEBERRY DROP DOUGHNUTS
EZ way to get homemade tasting donuts without a lot of mess and fuss. Try it with cherry or banana muffin mixes too.
Provided by LAURIE
Categories Breads
Time 12m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Wash and drain blueberries and set aside.
- Combine muffin mix and flour.
- Add milk and egg, stir only til moistened.
- Gently fold in blueberries.
- Heat shortening in large skillet to 1 inch deep and 365 degrees.
- Drop by teaspoonfuls into hot oil.
- Fry until brown turning once.
- Drain on paper towels.
- Shake warm donuts in bag containing sugar and cinnamon mixture.
Nutrition Facts : Calories 901.6, Fat 21.4, SaturatedFat 6.2, Cholesterol 79, Sodium 998.9, Carbohydrate 161.8, Fiber 1, Sugar 33.5, Protein 14.7
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