Blueberries & Cream Donuts

Blueberries & Cream Donuts are a delicious donut that doubles as breakfast or dessert. You can make the filling with frozen blueberries for a year round treat!

Blueberries & Cream Donuts

While donuts are generally thought of as a breakfast pastry, I’m officially proposing that we take their sugary sweetness into honest account and call them what can and should be. I hereby give you this dessert donut, full of cream and fruity goodness, with a generous coating of sugar outside.

Blueberries & Cream Donuts

How to Make Blueberries & Cream Donuts

  • Start by making a batch of Pastry Cream, Blueberry Filling (recipe below), and Glazed Yeast Donuts.
  • Cut the donuts into circles, then lay them on parchment lined baking sheets and cover them with clean kitchen towels.
  • Allow the donuts to rise for 45 minutes to an hour, or until the are slightly puffy and soft.
  • While the donuts rise, heat 2-3″ of oil in a heavy bottomed pan until it reaches 350°F. Add two to three donuts at a time and cook for 2 minutes on the first side, then use metal tongs or a slotted metal spoon to flip it and cook the second side for another 2-2 1/2 minutes. Both sides should be a deep golden brown.
  • Remove the donuts from the oil and immediately set it in a bowl of granulated sugar. Turn them to coat completely, then set on a cooling rack to finished cooling completely.
Blueberries & Cream Donuts

How to Fry Donuts Without a Deep Fryer

  • Start by using a fairly deep pot. You won’t be using more oil that way, just providing protection from splatters. For example, I put about 2″ of oil in a pot that’s 4″ deep (it’s about 8″ across, just to give you a better idea of dimensions). That way, if oil pops it doesn’t splatter all over me and the kitchen.
  • Heat your oil to 350F/176.6C over medium heat. It’ll seem like it’s taking an eternity to get there, but be patient! Once oil gets hot, it stays that way for a while and you don’t want to have to wait for it to cool down again. Also, you’ll need to monitor your burner temp and adjust as needed. A fry thermometer is the easiest and safest way keep track of your oil temperature.
  • Once the oil is up to temperature, use a metal slotted spoon to carefully lower 2-3 donuts into the oil–if you add more, it’ll lower the oil temperature too dramatically. They may sink at first, but should float after a few seconds. Allow them to cook for about 2 minutes, or until they are a deep golden brown. Flip, and allow it to cook for the same amount of time on the other side. Once the donuts are completely cooked, remove them to a tray lined with paper towels to absorb the extra grease.
Blueberries & Cream Donuts

Recipe Tips & Notes

  • These donuts are easiest when you make everything ahead of time. Have the pastry cream and blueberry filling cooled and the dough in the refrigerator. Then, the day you want to eat your donuts, just fry, dip, and fill them.
  • After the donuts are filled, they need to be stored covered in the refrigerator. However, they are best eaten the same day they’re filled.
Blueberries & Cream Donuts || Good Things Baking Co. #donuts #doughnuts #blueberriesandcream #filleddonuts #dessertrecipe

Other Recipes You May Enjoy:

Glazed Yeast Donuts
Yeast Donuts
A Slice of Blueberry Peach Galette with a Lattice Top
Blueberry Peach Galette
Cookie Dough Brownies
Cookie Dough Brownies
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Blueberries & Cream Donuts

Blueberries and Cream Donuts


  • Author: Rebecca Neidhart
  • Prep Time: 1 hour
  • Cook Time: 30 minutes (plus rising time)
  • Total Time: 2.5 to 3 hours
  • Yield: 1216 donuts (depending on how large you cut them) 1x

Description

Blueberries & Cream Donuts are a delicious donut that doubles as breakfast or dessert. You can make the filling with frozen blueberries for a year round treat!


Scale

Ingredients

For the Donuts

  • 2 cups milk
  • 1/4 cup white sugar
  • 2 1/2 tsp. yeast
  • 2 large eggs, beaten
  • 10 Tbsp. butter
  • 6 cups all-purpose flour
  • 1 1/2 tsp. salt
  • Neutral oil (canola, vegetable, etc.) for frying

Pastry Cream

  • 1 cup (8 oz.) whole milk
  • 2 Tbsp+2 tsp. (33 g) white sugar
  • Pinch of  salt
  • 2 large egg yolks
  • 1 1/2 Tbsp. (12 g) all purpose flour
  • 1 Tbsp. butter
  • 1 tsp. vanilla extract or vanilla bean paste

Blueberry Filling

  • 1 cup blueberries
  • 2 Tbsp. lemon juice
  • 6 Tablespoons white sugar

Instructions

For the Donut Dough: Warm the milk either over the stove or in the microwave, then pour it into the bowl of a stand mixer that has been fitted with a dough hook.  Add the sugar and stir until dissolved, then add the yeast and allow it to sit for 5-10 minutes or until it becomes bubbly.

Add the eggs and melted butter and mix them in. While the mixer is running on medium-low, stir in the flour and salt until completely combined, about five minutes.  Turn off the mixer and allow it to rest for 10 minutes.

After it has rested, move the dough to a clean, oiled bowl and turn it to coat all of the dough in oil.  Cover the bowl with plastic wrap and put in the refrigerator for at least two hours, or up to 1 day.

For the Pastry Cream: Set a large sieve over a medium mixing bowl. In a small mixing bowl, whisk the flour into the egg yolks a bit at a time until it’s smooth and there are no lumps in it. It will be a thick, pasty consistency. Set it aside.

In a medium saucepan, combine the milk, sugar, and salt. Heat it over medium low while stirring until the sugar has dissolved and the milk is steaming. Slowly drip it into the egg paste while stirring vigorously. Work about half of the milk into the eggs, then return all of it back to the saucepan.

Cook the milk mixture over medium low heat, stirring constantly, until it thickens and begins to bubble. Let it cook for another 2 minutes, still stirring, then pour it through the sieve, carefully stirring to help it pass through.

Stir in the vanilla and butter until it has melted. Place a sheet of plastic wrap directly on top of the pastry cream, then refrigerate it for at least 6 hours, or until the cream has completely cooled and thickened. 

For the Blueberry Filling: Place a small plate in the freezer. Stir the 1 cup blueberries, 2 Tbsp. lemon juice, and 6 Tbsp. of white sugar together in a heavy bottomed pan. Cook over medium low heat until the blueberries have burst and the juices have thickened. It should take about 15-20 minutes, but you’ll know it’s ready when you put a couple of drops on the chilled plate and it thickens to a jam like consistency after a few seconds.

When it’s ready, place the blueberry filling in a bowl, cover it, and refrigerate until it’s thoroughly chilled.

To Make the Donuts: Prepare a large bowl of coarse grain sugar and have it near your frying station. Remove the dough from the refrigerator and turn it out onto a floured surface.  With a rolling pin, roll it out until it is about 1/3-1/2″ thick, then using a large circle cutter (something about 3-4 inches, I like to use a wide-mouth jar lid), cut as many donuts as you can. Lay them out on parchment lined baking sheets, leaving about an inch between them.  Repeat the rolling & cutting with the dough edges until you have used it all.

Gently lay plastic wrap over the top of the doughnuts, and let them rise for 1-2 hours, or until they are puffed up and soft when you touch them.  If your house is cold, turn on your oven for about 2 minutes then turn it off, just to make it slightly warm.  Place the trays of donuts in the oven.

In a medium, heavy-bottomed pan, heat at least 2″ of oil to 350°.  Carefully drop 2 or 3 of the donuts in and fry for about 2 minutes on each side, or until each side is golden brown.  Remove from the oil and immediately place in the bowl of coarse grain sugar, turning it to coat both side. Place the donuts on a cooling rack and repeat with the rest of the donuts and donut holes, keeping the oil around 350°.

Once the donuts are thoroughly cooled, carefully slice them in half almost completely through with a serrated knife. Spoon in a few tablespoons of the pastry cream and blueberry filling, then store the donuts in the refrigerator until you are ready to serve. 

Notes

  • This is a great recipe for using frozen blueberries if fresh aren’t in season.
  • A fry thermometer is the easiest and safest way to monitor your oil temperature.
  • These donuts are easiest when you make everything ahead of time. Have the pastry cream and blueberry filling cooled and the dough in the refrigerator. Then, the day you want to eat your donuts, just fry, dip, and fill them.
  • After the donuts are filled, they need to be stored covered in the refrigerator. However, they are best eaten the same day they’re filled.
  • Category: Donuts
  • Method: Frying
  • Cuisine: Pastry

Keywords: donuts, yeast donuts, blueberry donuts, blueberries and cream

Share This Recipe With The World!

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on print
Print
Share on email
Email

1 thought on “Blueberries & Cream Donuts”

  1. Pingback: Wallflower Weekly Finds, 286 - Cooking with a Wallflower

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top