Ingredients

3 Tablespoons (42 grams) butter, melted

2/3 cup (132 grams) granulated sugar

2 large egg yolks

1 teaspoon vanilla extract or vanilla bean paste

2/3 cup (160 grams) sour cream

3 1/4 cups (370 grams) cake flour or 315 grams all-purpose flour + 55 grams cornstarch

2 1/4 teaspoons baking powder

1 teaspoon salt

1/2 cup (80 grams) dried blueberries

1/2 cup milk

4 cups powdered sugar

1 teaspoon vanilla extract or vanilla bean paste (for glaze)

Instructions

Step 1: Chop the dried blueberries into 3-4 pieces. Place them in a bowl and pour about half a cup of boiling water over them. Let them soak for 5 minutes until soft, then drain using a fine mesh sieve.

Step 2: In a bowl, melt the butter and beat in the granulated sugar until fluffy. Add the sour cream, egg yolks, and vanilla extract, stirring until fully combined. Scrape down the sides as needed.

Step 3: Add the flour, baking powder, and salt to the wet mixture. Stir until flour is mostly incorporated, then fold in the softened blueberries until the batter is uniform and free of flour streaks.

Step 4: Transfer the dough onto a disc of plastic wrap and press it to a thickness of 1-2 inches. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours. This firms the dough for easier handling.

Step 5: Once chilled, lightly flour a surface and roll out the dough to about 1 inch thickness. Use a 3-4 inch cutter to cut donut shapes, then cut out the centers with a 1 inch cutter.

Step 6: Collect the scraps, press together gently, and re-roll to cut out more donuts. Avoid re-rolling more than twice to prevent tough donuts.

Step 7: Heat 3-4 inches of neutral oil with a high smoke point (like canola or peanut) in a deep pot to 375°F (190°C), using a candy or fry thermometer to monitor temperature.

Step 8: Carefully fry 2-3 donuts at a time. Cook for 1 1/2 minutes on the first side, turn with a long-handled fork, then fry another 1 to 1 1/2 minutes until golden brown.

Step 9: Remove donuts and place on a wire rack over a baking sheet to drain excess oil. Check one donut by cutting it open to ensure it is fully cooked inside.

Step 10: Heat 1/2 cup milk in a small pot until steaming, not boiling. Gradually whisk in powdered sugar until a smooth glaze forms. Stir in vanilla extract.

Step 11: Dip each warm donut into the glaze, coating both sides. Let excess glaze drip off, then place on a rack to set before serving.

Tips & Variations

For softer donuts, avoid overworking the dough and limit re-rolling to twice.

Substitute dried blueberries with dried cherries or cranberries for a different fruity flavor.

If you don’t have cake flour, combine all-purpose flour with cornstarch as indicated for the best texture.

Use a light, neutral oil with a high smoke point to prevent off flavors during frying.

For a citrus twist, add a teaspoon of lemon zest to the glaze.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries have a higher moisture content, which could affect the dough’s consistency. If using fresh, reduce other liquids slightly and handle the dough carefully to avoid sogginess.

What’s the best way to prevent donuts from being greasy?

Maintain the oil temperature between 350°F and 375°F during frying. If the oil is too cool, donuts will absorb more oil. Drain donuts on a wire rack rather than paper towels to keep them crisp.