Old Fashioned Blueberry Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen
What You Need
  • THINGS YOU NEED:
  • Doughnut pans (for baking)
  • a plastic bag with the edge cut out or a piping bag to fill the doughnut pans
  • FOR THE DOUGHNUTS:
  • Cooking spray
  • ⅓ stick butter, softened
  • 1 cup sugar
  • Pinch of kosher salt
  • 1 teaspoon vanilla
  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 large eggs, plus 1 egg yolk
  • 1 pint (2 cups) frozen blueberries, thawed (or the same amount fresh.)
  • 1 cup buttermilk
  • DOUGHNUT GLAZE
  • 3½ cups powdered sugar
  • ½ cup milk
  • Pinch of kosher salt
  • 1 tsp lemon zest
  • 1 tablespoon pure vanilla extract
What to Do
  1. Turn your oven on and preheat to 350 degrees F.
  2. Spray the doughnut pans with cooking spray (be generous).
  3. In your mixer, cream the butter, sugar, salt, and vanilla until light and fluffy. (use the paddle attachment here. I almost forgot and let me say, the bread hook would have taken AGES.)
  4. In a different bowl, whisk together the flours, baking soda, and baking powder.
  5. Add the eggs and yolk to the mixer and cream together.
  6. Using a measuring cup, alternately add the flour mixture and the buttermilk, mixing on medium-low.
  7. A few times, use a rubber spatula to scrape down the sides.
  8. Once you've added all the flour and buttermilk, turn the mixer to low and add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue. (very, very blue. smurf blue)
  9. Fill a large piping bag or a plastic bag with the corner cut out with the batter and fill each section of the pan ⅔ full. THIS IS IMPORTANT! DO NOT FILL THE BATTER TO THE TOP. We ended up with a first batch that rose so much there weren't any holes in the doughnuts. whomp whomp.
  10. Bake for 18 to 20 minutes until the tops are brown, you can also check them and will know they are done if the dough springs back when poked.
  11. When cool, dip the doughnuts into the glaze (see below) top side down. Place them on a cooling rack to harden and thicken.
  12. Dip them a second time to get the lighter color and add a bit more zing.
  13. DOUGHNUT GLAZE
  14. In a big bowl, combine all the ingredients and whisk together.
  15. You'll have A LOT more glaze than you'll have doughnuts, which is why I recommend dipping twice. ;)
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1182