Wednesday, August 7, 2013

Blueberry Coffee Cake Donuts With Vanilla Icing

Homemade blueberry cake donuts
Fresh blueberries add a wonderful burst of freshness in each bite of spiced cake donut

You will soon learn that mommy is a nerd cardOur kids are a little young for the movies and shows that Blair and I like to watch, but we look forward to introducing them to Star Wars, Harry Potter, and Avatar: The Last Airbender. In the meantime, we have to slink away to watch that stuff when the kids are napping.

It was while watching an episode of The Clone Wars that I first had the craving for blueberry donuts. I mean, look at this girl. Doesn't her hair make you think of vanilla frosting with blueberry drizzle?

Ahsoka Tano from The Clone Wars
Ahsoka is Anakin's padawan, but she's not in Episode what happens to her?
...Um, she was made into blueberry donuts.

So after the episode was over (Ahsoka had to fend off zombie clones and another padawan on a ship in a Alien-/Wrath of Khan-inspired storyline), I checked that the kids were still sleeping and tiptoed to the kitchen to add fresh blueberries to a cake donut recipe.

Blueberry coffee cake donuts
You'll need a metal cutter to slice through the blueberries
The dough was wetter than usual from the berries, but it fried up easily and the blueberries were a wonderful burst of freshness in each bite of spiced cake. They were delicious!

How to make blueberry coffee cake doughnuts
Kind of like blueberry coffee cake...but with frosting, and that you can hold in your hand without dropping crumbs everywhere.

I dipped the tops in crispy vanilla icing and drizzled some blueberry preserves on top. They didn't look exactly like Ahsoka's hair, but I'm sure they tasted way better.

Homemade blueberry cake doughnuts

INGREDIENTS for 24 smallish (2.5") cake donuts

(This cake donut recipe is adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp ground nutmeg
1 tsp ground cinnamon
2/3 cup sugar
2 tbsp unsalted Irish butter
1 large egg + 1 egg yolk
2/3 cup whole milk
1 cup washed fresh blueberries
lots of canola oil for frying - enough to fill your pot 2" deep

Vanilla Icing 
4 cups powdered sugar
1 1/2 tsp corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/3 cup of boiling water

Blueberry jelly, jam or preserves for drizzling


  1. In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1 tsp ground nutmeg. Whisk to combine and aerate and set aside for a sec.
  2. Pop on the paddle attachment to your mixer and blend the 2/3 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
  3. Add the large egg and egg yolk and mix again on medium speed for about 1 minute.
  4. With your mixer speed turned down to low, alternate adding the dry ingredients and the whole milk. Mix until just combined.
  5. Fold in blueberries.
  6. Throw the dough in a bowl, cover it with plastic and refrigerate for 2 to 24 hours. The dough is sticky and needs to be well chilled so you can handle it...kind of like pie crust.
  7. Once your dough is chilled, you can roll it out and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter. A metal cutter works well for slicing through the blueberries. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape.
  8. Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently.
  9. Once your oil reaches 370° F, it's fry time! Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the donuts are golden brown and then transfer to a wire rack.
  10. While the donuts are cooling, make the vanilla icing. To do that, scoop 4 cups of powdered sugar into your mixer bowl fitted with the paddle attachment. Flip the mixer on low to break up any clumps and aerate. Then add 1 1/2 tsp corn syrup, 1/4 tsp kosher salt, 1/3 cup of boiling water, 1 tsp vanilla extract, and continue to mix until the icing had reached the optimal texture, which is somewhere between glaze and frosting.  
  11. When donuts are completely cool, dip each one in the vanilla icing and top with blueberry jam. Let set and enjoy with family and friends!

1 comment:

  1. These look yummy!!! Love the inspiration haha!