Fried Blueberry Cake Donuts - RedManShop

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Recipes > Fried Blueberry Cake Donuts

Fried Blueberry Cake Donuts

These blueberry donuts are tender, sweet and delicious! Fry up a batch this weekend and enjoy.

Prep

30 mins

Bake

30 mins

Total

1 hr

Yield

18 donuts + 18 donut holes

Ingredients

Unbleached White All-Purpose Flour, Packed — 3 cups (525g)
Cornstarch, Packed — 1/2 cup (80g)
Baking Powder — 2 teaspoons (7g)
Baking Soda — 1/2 teaspoon
Salt — 1/2 teaspoon
Granulated Sugar — 1 cup (240g)
Vegetable Shortening — 1/3 cup (65g)
Eggs — 2
Vanilla Extract — 1/4 teaspoon
Fresh Blueberries — 2 cups (280g)
Greek Yogurt — 1 cup (240g)
High-Heat Oil (e.g., Canola, Vegetable, Corn, or Peanut) — 4–6 cups (32–48 fl oz)

Powdered Sugar, Packed — 2 cups (320g)
Water — 4 tablespoons (60mL)
Lemon Juice — 1 teaspoon (5mL)

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UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

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CORN FLOUR 500G (#1201)

CORN FLOUR 500G (#1201)

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BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

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SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

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Instructions

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In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and shortening until a paste is formed. Mix in the first egg until incorporated, scrape the sides and bottom of the bowl then add remaining egg, vanilla extract and blueberries, mixing for a minute to help smash some blueberries. Mix in yogurt, then scrape the sides and bottom of the bowl along with the paddle.
Switch to the dough hook and add half the dry ingredients, mixing until mostly combined. Add remaining dry ingredients and mix until fully incorporated and a thick batter is formed. Scrape the bottom of the bowl in case any dry ingredients haven’t been mixed in and fold them in. Transfer dough to a greased bowl, cover and chill for at least an hour. The dough can be chilled overnight.
Generously flour a clean work surface with about ¼ cup flour, and turn the dough out onto it. Dust with a little more flour and gently knead until it comes together into a smooth ball. Flour the surface a bit more to prevent sticking and roll it out to ¼-inch thick. Dip a donut cutter, or a 3 ½-inch biscuit cutter with a 1-inch cutter, in flour and cut out donuts plus their holes. The scraps can be mixed back together and rerolled, or cut into holes.
Fill a wide, deep pot with roughly 4 inches, or halfway, with oil and heat to 350°F over medium heat.
Fry the donuts in batches, leaving room for them to move in the oil, for 1 ½ minutes per side, then remove to a paper towel-lined tray or plate. Adjust the heat as needed to keep the oil close to 350°F throughout the process. For the donut holes, fry for a total of 2 minutes, gently stirring occasionally to get color on all sides.
Allow donuts to cool completely, then whisk powdered sugar, water and lemon juice in a medium bowl until smooth and dip the donuts halfway in, allowing some extra glaze to run off. then place on a wire rack-lined tray.

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