Blueberry Greek Old Fashioned Doughnut Recipes

BLUEBERRY DONUTS

Steps:

• Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
• While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they're well coated in the flour mixture.
• In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
• Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
• For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
• Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don't want to burn them.
• Transfer the fried donuts to a wire rack that's set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
• While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they're still warm.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON BUTTERMILK BLUEBERRY DOUGHNUTS

Steps:

• In a large bowl, combine all-purpose flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, combine buttermilk, egg, oil, vanilla extract and lemon zest. Add buttermilk mixture to flour mixture and whisk until just combined (do not overmix).
• Spoon the batter into oiled non-stick doughnut baking tin sprinkled with dry bread crumbs (to prevent mixture sticking to the tin). Bake for about 20 minutes in the 350 F (175 C) preheated oven, or until a toothpick inserted into donut comes out clean. If you're using fresh blueberries, donuts will be baked in 15-18 minutes.

BLUEBERRY GREEK OLD-FASHIONED DOUGHNUT

Steps:

• For the doughnuts: Mix the all-purpose flour, cake flour, baking powder and salt with a whisk until homogenous.
• In a stand mixer fitted with a paddle attachment, cream the sugar and butter until smooth, then add the eggs. Add the yogurt and mix until smooth. Slowly add the dry ingredients, then add the blueberries and juice. Do not over-mix! If the mix is too wet, add a bit of flour. Cover and let the dough rest for at least 30 minutes in the fridge.
• Heat the oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F (less and you will get greasy doughnuts, more you will get burnt doughnuts).
• Roll out the dough on a floured surface, roughly 3/4-inch thick, then cut out the doughnuts into any shape you want. Drop the doughnuts into the hot oil a few at a time. Pay attention, this next bit is important; cook them just until they float, about 20 seconds. As soon as they float, flip them over. Once you flip them, do not mess with them!!! Just let them cook. When they are completely done on one side, flip them and cook on the other side. Again, do not mess with the doughnuts! Let them cook until done! Pull the doughnuts out and let them cool on a wire rack.
• For the glaze: Mix up the confectioners' sugar, milk, salt and lemon juice to taste. When the doughnuts are cool to the touch, glaze them. Then eat and enjoy.