Blueberry Doughnuts with Lemon Glaze


The tart lemony glaze gives these blueberry doughnuts an extra layer of flavor.

Blueberry Doughnuts with Lemon Glaze
Makes about 24
  • 1 cup boiling water
  • ⅔ cup dried blueberries
  • 1½ cups warm whole milk (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • ⅔ cup plus 2 teaspoons sugar, divided
  • ½ cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • ¾ teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 6¼ cups all-purpose flour, divided
  • Vegetable oil, for frying
  • Lemon Glaze (recipe follows)
  1. In a medium bowl, combine 1 cup boiling water and blueberries. Cover and let stand until softened, about 20 minutes; drain.
  2. In a large bowl, stir together warm milk, yeast, and 2 teaspoons sugar. Let stand until mixture is foamy, about 5 minutes. Stir in butter, vanilla, salt, eggs, and remaining ⅔ cup sugar. Gradually add 3 cups flour, beating with a mixer at medium speed until combined. Stir in blueberries and enough flour until mixture begins to leave sides of bowl (about 2½ cups).
  3. On a lightly floured surface, turn out dough. Knead until smooth and elastic, about 8 minutes, using enough remaining flour (about 2 teaspoons at a time) to prevent dough from sticking to hands. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes.
  4. Punch dough down. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough 1⁄2 inch thick. Using a 3-inch doughnut cutter dipped in flour, cut dough, rerolling scraps as necessary. Reserve doughnut holes. Place dough on lightly floured baking sheets. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 40 minutes.
  5. Fill a large cast-iron Dutch oven halfway full with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Gently remove doughnuts from baking sheets; fry in batches until golden brown, about 1½ minutes per side. Fry doughnut holes until golden brown, about 1 minute. Let drain on several layers of paper towels. Let cool to room temperature. Dip doughnuts in Lemon Glaze. Let stand on a wire rack until glaze is set.

Lemon Glaze
Makes about 1¼
  • 3 cups confectioners’ sugar
  • ¼ cup whole milk
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • ⅙ teaspoon kosher salt
  1. In a medium bowl, whisk together all ingredients until smooth.


Find more delicious breakfast foods made for the skillet in our March/April 2017 issue



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