Blueberry-Buttermilk Glazed Doughnuts


The Scene: Pre-K graduation.

My fellow 5 year old classmates and I are standing on a stage in the school gymnasium facing a full crowd of parents, family members and school staff.  We are dressed in varying costumes, all of which reflect what we will take turns yelling to our audience–what we want to be when we “grow up”!  Ashley wants to be a “big sister”.  Quinton, a doctor.  Andrew, a firefighter, “like his dad!”  It’s my turn next.  I have been preparing for this moment for weeks.  I smile big, step forward, and hold my 2 foot tall paper doughnut up with the utmost pride and scream, “I want to be a doughnut maker!”  My parents, God bless them, look confused.  Everyone is laughing.  I’m not sure why.

Turns out, I didn’t end up a “doughnut maker,” but all hope is not yet lost.  To be continued…


Blueberry-Buttermilk Glazed Doughnuts



  • 2/3 cup milk
  • 2 1/2 tsp active dry yeast
  • 1/2 cup sugar
  • 3 eggs
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup butter (1 stick), softened
  • 48 oz shortening (for frying)


  • 1 pint blueberries
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1/2 cup water
  • 2 cups confectioners sugar
  • 2 tbsp buttermilk
  • 3 tbsp blueberry compote (from above)



  1. Scald milk in a saucepan and let cool to room temperature.  Add to a stand mixer bowl fitted with the hook attachment. Add the yeast. Stir together until dissolved & let sit for about 10 minutes.  You want the surface to be foamy.  Patience.
  2. Turn the mixer on low speed.  Add the sugar & mix until blended.  Add eggs, followed by egg yolk, one at a time.  Really.  Gradually add the flour & let mix until a dough comes together, about 3 minutes.
  3. Add the butter, 1 tablespoon at a time.  Wait until each addition of butter is full incorporated before adding more.
  4. Remove the dough from the bowl and wrap in plastic wrap.  Refrigerate at least 7 hours or overnight.
  5. Flour surface and roll out dough 3/4″ thick.  Cut out (you can use a cookie cutter, doughnut cutter, rim of a glass, etc) doughnuts & transfer to a parchment paper-lined & lightly floured baking sheet.  This will prevent your doughnuts from sticking.
  6. Cover loosely with plastic wrap and let rise for about 3 hours.  Patience!!! Doughnuts should be doubled in size after their nap.
  7. Heat shortening in a dutch oven (or any other large, heavy-bottomed pot) until it reads 350°F on a candy thermometer.
  8. While the shortening is heating, place a wire baking rack over a baking sheet.  This will be where your doughnuts will be placed once following frying.
  9. Once the shortening has come to temperature, begin to fry your doughnuts.  I do 2-3 at a time.  Don’t overcrowd the pot; give them the personal space they deserve.  Flip after about 2 minutes, or until golden brown.  Chopsticks are helpful for flipping, but any utensil will do.  Just be GENTLE.
  10. After the doughnuts are golden brown on each side, let drain on wire rack.
  11. Dip your doughnuts in glaze, let dry on wire rack, and eat, as soon as possible.


  1. First, make a blueberry compote. Combine the blueberries, lemon zest, lemon juice & water in a saucepan.  Simmer for about 20 minutes, stirring occasionally, until the mixture becomes thick.  Compote-like.
  2. In a bowl, whisk together the confectioners sugar, buttermilk and 3 tbsp of the compote from above. Dip your finger in and taste.  Oh. My. God. That’s good.
  3. Dip the doughnuts, shaking off excess.  Let drain & dry on wire rack.

But what do I do with the leftover blueberry compote?!!!!!

Serve with cheese.  Put on toast. Top a sundae.  Make more doughnuts.

Categories: Sweet

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