These blueberry doughnuts have got everything a doughnut connoisseur could ask for in a pastry. The light, the fluffy dough is fried until golden brown and then dipped in a blueberry glaze, topped with a warm blueberry compote, and marbled with some of the concentrated juices from the blueberries. You should make these doughnuts for a special occasion with friends – otherwise, you’ll eat them all yourself!
Blueberry Glazed Doughnuts [Vegan, Gluten-Free]
For the Doughnuts:
4 cups white flour (gluten-free if needed)
1/4 cup golden caster sugar
1 packet fast-acting yeast
1/2 tablespoon salt
1/2 stick vegan butter
1 1/4 cups soy milk
Egg replacer for 2 eggs (4 tablespoons ground flaxseed mixed with 8 tablespoons water)
2 cups plus 1 tablespoon vegetable oil
For the Glaze:
7 ounces frozen blueberries
1 3/5 cups icing sugar
- Start by making the doughnuts. In a bowl, add the flour and sugar. Add the salt to one side of the bowl and the yeast to the other, ensuring they do not touch. Add the butter and roughly rub the ingredients together to make a breadcrumb-like consistency.
- Once you have rubbed together with the dry ingredients, add the wet ingredients and combine them to form a very wet dough. Cover your bowl and let it rest for 30 minutes.
- After 30 minutes, the dough should have risen slightly. Knead it for 10 minutes (use a mixer with a dough hook if you have one) until the dough passes the windowpane test (if you take a piece of the dough and lightly stretch it above you, you should be able to see through it, like a windowpane). Shape the dough into a ball and return it to the bowl.
- Cover the dough and let it rest until it has doubled in size. It should take about 1-1 1/2 hours.
- Take a baking tray and line it with cling film or baking paper and lightly grease it with a small amount of vegetable oil. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal-sized pieces.
- Lightly roll each piece into a smooth ball shape, before rolling it flat with a rolling pin.
- Take a small pastry cutter and cut out the middle of the doughnut, the dough should now resemble a ring doughnut.
- Place this on the baking tray and repeat, the dough will rise so don’t place them too close together on the baking tray.
- Leave the doughnuts to rise for about an hour. You will know they are ready when the dough springs all the way back when poked.
- Once your dough is ready, prepare your oil. Heat the oil in a large saucepan to 338°F. Once it has reached the desired temperature, turn the heat down so the temperature is maintained and stops climbing.
- Place your doughnuts in the oil 2-3 at a time. They should take about 1-1 1/2 minutes on each side. Once they have reached a light golden brown, turn them over to fry on the other side. Once they’re done, place on kitchen rack to drain. Repeat this for all doughnuts and leave them to cool before decorating.
- Start the glaze by sifting your icing sugar into a bowl. Add a tablespoon of warm water at a time to the icing sugar, mixing each time, until you get a runny icing sugar mixture. Set this aside.
- In a saucepan, over low heat, add your frozen blueberries. Defrost them in the pan, stirring as you go, until the blueberries have defrosted and broken down slightly. Add a small amount of the blueberry liquid to the icing sugar.
- Dip your doughnuts into the icing sugar to glaze them and then set them on a wire rack. Repeat this for all the doughnuts.
- Take the rest of your blueberries and put a dollop of blueberries into the center of each doughnut. With the remainder of the doughnut liquid, flick some onto the doughnuts to create a marbled effect