Chef Adrianne Calvo's ​Maximum Flavor Wild Blueberry Donuts Recipe by Chef Adrianne Calvo


Chef Adrianne Calvo's ​Maximum Flavor Wild Blueberry Donuts Recipe

Who doesn't love a warm, fresh donut as a sweet snack or for breakfast, brunch or dessert? These easy maximum flavor wild blueberry donuts are easy to prep, have just a few ingredients and fry up in no time. Before you know it, you'll be sitting down with a warm plate of hot glazed donuts.

These fried blueberry donuts are made with whole milk, instant yeast, eggs, unsalted butter, granulated sugar, salt and bread flour. The dough is mixed in a stand mixer before rising about one hour. The donut dough is rolled out, cut out and fried until golden. The tasty sweet blueberry glaze is a mixture of fresh blueberries, powdered sugar and water. The blueberry flavor of these donuts is irresistible!

Serve these easy homemade blueberry glazed donuts for breakfast or brunch, or serve a plate of them for dessert after dinner.

Cuisine: American
Prep Time: 1 1/2 hours
Cook Time: 15 minutes
Total Time: 1 hour and 45 minutes

Servings: 12

Ingredients

Donuts

  • 1 1/4 cups whole milk (300 milliliters)
  • 2 1/4 teaspoons (7 grams) instant (quick-rise) yeast (1 packet)
  • 2 large eggs
  • 8 tablespoons unsalted butter (113 grams), melted and cooled
  • 1/4 cup granulated sugar (50 grams)
  • 1 teaspoon salt
  • 4 1/4 cups bread flour ( 535 grams), plus more for rolling out the dough
  • oil, for frying

Blueberry Glaze

  • 1 cup blueberries fresh (115 grams), preferably wild Maine blueberries
  • 1 1/2 cups (180 grams) powdered sugar, sifted
  • 1 - 2 tablespoons water

Here's how to make it: 

  1. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
  2. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour. When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter or with two different sized round cookie cutters. Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
  3. Place the cut donuts on parchment paper, leaving room to rise between each one. Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes. About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375 degrees (190 degrees C). Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
  4. When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.
  5. To make the blueberry glaze, add the blueberries to a small saucepan over medium heat for about 5 to 7 minutes. Gently mash down the blueberries as they are cooking to release all the juices. Once the blueberries have started to break down and produce juices, pass them through a fine mesh sieve into a small bowl so you are left with only the thick liquid. Sift the powdered sugar into a separate bowl, and start by adding only 1 to 2 tablespoons of the blueberry juice to the sugar. Mix until incorporated, then slowly add in your a small drizzle of water at a time and whisk together. The glaze should be thick, but pourable. Glaze your donuts!

Photos and recipe courtesy of Chef Adrianne Calvo.

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Elisa Schmitz
Absolutely gorgeous, and absolutely delicious. We love your Maximum Flavor recipes, Chef Adrianne Calvo , thank you for sharing! #yum

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