Blueberry Donuts

Name: Blueberry Donuts
Total time: PT0D0H0M
Yield: makes 14 DONUTS
Ingredients: 1 cup blueberries; 3 ⁄ 4 cup blueberry jam; 4 cups (1 lb. 2 oz.) bread flour, sifted; 1 tbsp. baking powder; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 1 ⁄ 4 tsp. ground nutmeg; 1 ⁄ 2 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

Serves
makes 14 DONUTS

TODD COLEMAN

Fresh blueberries bolstered by jam make these donuts especially flavorful.

Ingredients

1 cup blueberries
³⁄₄ cup blueberry jam
4 cups (1 lb. 2 oz.) bread flour, sifted
1 tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
¹⁄₄ tsp. ground nutmeg
¹⁄₂ 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

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Instructions

Step 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.

Step 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.

Step 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.

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.
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.
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.