Blueberry Buttermilk Donuts Recipes

BAKED BLUEBERRY DONUTS

Steps:

• Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
• In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
• Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
• While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and

BUTTERMILK GLAZED BLUEBERRY DOUGHNUTS

Steps:

• Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
• In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
• In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
• Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
• Fold in the blueberries by hand until evenly distributed in the batter.
• Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
• Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
• Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
• In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
• Store doughnuts chilled or at room temperature. Do not stack.

BLUEBERRY CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
• In a separate bowl, whisk together the flours, baking soda, and baking powder.
• Add the eggs and yolk to the mixer and cream until blended.
• In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
• Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
• Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
• When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
• In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

BLUEBERRY BUTTERMILK DONUTS

Steps:

• Pre-heat oven to 375 degrees F
• Grease a donut pan with non-stick cooking spray.
• Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon into a large bowl.
• Combine buttermilk, eggs, butter and vanilla extract in a separate bowl.
• Pour buttermilk mixture into dry ingredients being careful not to over-mix the batter.
• Fold in the blueberries. If using frozen berries then toss with a little flour before adding to the mixture.
• Carefully spoon the batter into the donut pan, filling each one ¾ full.
• Bake the donuts for 7-9 minutes or until donuts start to turn a golden brown.
• Test donuts for doneness with a toothpick or cake tester.
• Allow them to cool in pan for 5 to 10 minutes and carefully remove.
• Once completely cool, dip one side into glaze mixture and set on rack.
• Glaze: Sift the powdered sugar into a large bowl.
• Add in the milk and vanilla extract.
• Whisk to combine.
• If the glaze is too thick, add additional milk a little at a time until desired consistency is reached.

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
• Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
• Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
• Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.