Blueberry Fritters with Browned Butter Glaze


With fresh blueberries rolled into the dough, these fluffy breakfast fritters are bursting with flavor.

Blueberry Fritters with Browned Butter Glaze
Serves: 8-10

  • ½ cup warm water (105° to 110°)
  • 2 (0.25-ounce) packages active dry yeast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • 1½ cups fresh blueberries
  • Peanut oil, for frying
  • Browned Butter Glaze (recipe follows)
  1. In the bowl of a stand mixer fitted with the whisk attachment, combine ½ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. With mixer on medium-low speed, add butter, vanilla, and egg, beating until combined. In a medium bowl, combine flour, sugar, salt, cinnamon, and baking powder. Add flour mixture to yeast mixture, beating until combined.
  3. Switch to the dough hook attachment. With mixer on low speed, beat until a soft dough forms and pulls away from sides of bowl. Increase mixer speed to medium, and beat until smooth and slightly tacky but not sticky, 8 to 10 minutes. Form dough into a ball.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
  5. On a lightly floured surface, roll dough into a 10-inch square, about ½ inch thick. Lightly sprinkle with water. Sprinkle bottom half of dough with blueberries; fold top half of dough over berries. Press edges to seal, and roll into a 10-inch square. Using a sharp knife, cut dough into 1-inch pieces. Divide pieces into 8 to 10 equal mounds.
  6. Lightly spray a baking sheet with cooking spray. Place dough mounds on prepared pan. Cover and let rise for 30 to 45 minutes.
  7. In a large Dutch oven, pour oil to a depth of at least 4 inches, and heat over medium heat until a deep-fry thermometer registers 340°.
  8. Using a metal spatula, carefully lower 1 or 2 fritters at a time into hot oil. Fry for 1 to 2 minutes per side. Transfer to a paper towel-lined sheet pan. While still warm, dip rounded side of each fritter in Browned Butter Glaze. Place glaze side up on wire rack, and let cool completely.

Browned Butter Glaze
  • 3 tablespoons unsalted butter
  • 2½ cups confectioners’ sugar, sifted
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  1. In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma. Remove from heat, and pour into a medium bowl. Add confectioners’ sugar, milk, vanilla, and salt, whisking to combine. Use immediately.