Blueberry Donuts

Blueberry Donuts

Blueberry Donuts

Fresh blueberries bolstered by jam make these donuts especially flavorful.Todd Coleman

Fresh blueberries bolstered by jam make these donuts especially flavorful.

Blueberry Donuts
Fresh blueberries bolstered by jam make these donuts especially flavorful.
Yield: makes 14 DONUTS

Ingredients

  • 1 cup blueberries
  • 34 cup blueberry jam
  • 4 cups (1 lb. 2 oz.) bread flour, sifted
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 14 tsp. ground nutmeg
  • 12 cup sugar
  • 4 tbsp. unsalted butter, melted
  • 3 tsp. vanilla extract
  • 1 cup milk
  • 1 egg, beaten
  • Canola oil, for forming and frying
  • 2 cups confectioners' sugar

Instructions

  1. Mash blueberries and half the jam in a bowl; set aside. Whisk flour, baking powder, cinnamon, ½ tsp. salt, and nutmeg in a bowl; set aside. Combine sugar, butter, and 2 tsp. vanilla in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. Add reserved blueberry mixture, milk, and egg; beat until combined. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, 3 to 4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
  3. Whisk remaining jam, salt, and vanilla, plus confectioners' sugar, and ⅓ cup hot water in a bowl until smooth. Dip donuts completely in glaze and return to rack until glaze is set.