Glazed Blueberry Cake Donuts Recipes

BLUEBERRY CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Spray donut pans with nonstick cooking spray and set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
• In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
• Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
• Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
• Turn mixer to low and gently stir in the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
• Fill a large piping bag (or large ziplock bag with a corner cut off) with the batter.
• Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
• Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
• In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
• Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking sheet lined with parchment paper.

GLAZED BLUEBERRY CAKE DONUTS

Steps:

• Heat oil in a deep fryer to 375 degrees F (190 C). Click for a deep fryer.
• Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt, in a large bowl.
• In another bowl, whisk egg, milk and vanilla extract.
• Stir melted butter into flour mixture forming small crumbs.
• Stir egg mixture into flour mixture. Add in blueberries.
• Place dough on a well floured surface, sprinkle flour generously on the dough as you roll it out. Sprinkle more flour as needed. Roll out gently to about 1/2 inch thick. This is a very soft dough.
• Cut donuts using a donut cutter. Click for a donut cutter.
• Use a long flat spatula, like you would flip an egg with, (dusted with flour) to support them and move them to a piece of parchment paper.
• Repeat with the dough scraps until all the dough is used
• Use the long flat spatula again to move the donuts into the oil. Fry donuts 1 - 2 at a time, about 1 ½ - 2 minutes per side. Place on a wire rack over a baking sheet.
• Whisk powdered sugar, water, and vanilla in a bowl. If it's thin, stir in powdered sugar one tablespoon at a time. If it's thick, add more water by one very small drop at a time, whisking constantly.
• Dip each donut or donut hole in glaze and let sit to cool before serving.