Sweet Lord of the donuts. These are the best. I probably shouldn’t say that, since I made them. But these are the damn best, you guys.
When you take two of your favourite things in the entire world, in my case pie and donuts, and you crush them together sometimes it just doesn’t pan out. But sometimes, and not often, but sometimes it just works.
These fluffy, beignet-style donuts are exactly the perfect base for a pie donut. They’re not sweet, really not sweet at all. But they have that great pillowy soft texture, and that slightly crisp edge which is perfect.
The filling is made with fresh blueberries and tastes exactly like the best damn blueberry pie filling you’ve ever had. It’s just pure, fresh, bright blueberry flavour.
And then the whole thing is topped off with some crunchy, buttery crumbs to really bring the flavour of pie into the mix. I had some of these crumbs leftover, so I crushed them up a bit and used those, but for the recipe I suggest using shortbread biscuits, which I think would work perfectly.
If you make one thing this weekend, make it these donuts. Also, what two desserts would you smash together? It’s one of my favourite ways too brainstorm new ideas!
- 1 + ? cups (250g) plain flour
- 2 tbsp (30g) caster sugar, plus ½ cup (110g) extra for coating
- 1 tsp (5g) salt
- 2 tsp (10g) dried yeast
- 2 eggs
- zest of half a lemon
- ¼ cup + 2 tsps (75ml) warm milk
- 4 + ½ tbsp (65g) butter, softened
- oil for frying (I used canola)
- 1 cup blueberries, fresh or frozen
- ¼ cup sugar
- ¼ cup water
- 2 tsp cornstarch (cornflour)
- 4-5 shortbread biscuits
- ½ cup icing sugar (powdered sugar)
- 2-3 tbsp water
- First, place all the ingredients for the donuts, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
- With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
- Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
- While the dough is rising, make the filling.
- Place the blueberries, sugar and most of the water (reserve about 1 tbsp) into a pan and bring slowly to the boil. Boil the mixture for about 30 seconds, and then remove from the heat.
- Stir together the remaining water and the cornstarch, and then add this to the blueberries, stirring immediately.
- Place back on the heat and boil for about a minute. Remove from the heat, let it cool, and then puree the mixture, either with a hand-blender or in a blender. Chill.
- When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out 9 donuts using a 2.5inch (5cm) round cutter, or cut into squares. Place the donuts on a lined baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
- When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer), heat the oil over a low flame, until it reaches 350F/170C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
- Fry the donuts a few at a time (don't crowd the pan) for about 1 minute each side or until they are golden brown and cooked through. Drain them on a rack, and then leave them to cool completely.
- When the donuts are cool, pipe them with a few tablespoons of blueberry filling.
- Crush the shortbread biscuits, and stir together the icing ingredients. Carefully dip the top of each donut into the icing, and sprinkle with the crumbs. Serve!