Best Blueberry Greek Old Fashioned Doughnut Recipes

Baked Blueberry Donuts image

Provided by Kathryn

Time 25m

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup buttermilk (OR yogurt OR sour cream)
2 Tablespoons unsalted butter, melted
1 large egg
1 cup blueberries
1 cup confectioner's sugar
1/2 tsp pure vanilla extract
2-3 Tablespoons milk

Steps:

Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and

Blueberry Cake Doughnuts image

Provided by Duff Goldman

Categories dessert

Time 1h5m

Yield 2 dozen regular doughnuts or 48 mini doughnuts

Number Of Ingredients 17

Nonstick cooking spray
1/3 stick butter, softened
1 cup sugar
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup cake flour
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 extra-large eggs, plus 1 egg yolk
1 pint (2 cups) frozen blueberries, thawed
1 cup buttermilk
Basic Sugar Glaze, recipe follows
3 cups powdered sugar
1/2 cup milk
Pinch of kosher salt
1 tablespoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
In a separate bowl, whisk together the flours, baking soda, and baking powder.
Add the eggs and yolk to the mixer and cream until blended.
In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

Greek Donuts with Honey image

Provided by Michael Symon : Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 cup warm water, 110 to 115 degrees F
1/2 ounce active dry yeast (2 packets or 4 1/2 teaspoons)
2 tablespoons granulated sugar
3 1/4 cups all-purpose flour
1 cup warm milk, 110 to 115 degrees F
4 tablespoons olive oil
1 teaspoon kosher salt
Canola oil, for frying
1 cup coarsely ground or chopped pistachios, for serving
1/2 cup honey
2 orange peels plus 1/2 cup fresh orange juice (from about 1 orange)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of kosher salt

Steps:

For the donuts: In the bowl of a stand mixer fitted with the whisk attachment, combine the warm water, yeast and pinch of the sugar and whisk to combine. Let stand until the yeast is very foamy, about 10 minutes.
Next, add the flour, warm milk, olive oil, salt and remaining sugar and mix until a smooth batter forms, 2 to 3 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
Set up your grill for even heat. If using a charcoal grill, build the coals evenly. If using a gas grill, heat both sides evenly.
For the honey syrup: In the meantime, in a small saucepot on the grill, combine the honey, orange peels, orange juice, sugar, cinnamon and a pinch of salt. Bring to a strong simmer and stir to dissolve the sugar. Simmer for 15 minutes, then remove from the heat and set aside.
Heat 4 to 6 inches of canola oil to 350 degrees F.
When the batter is ready, dip a small ice cream scoop into the hot oil to coat, then scoop some of the batter out. Drop into the hot oil and repeat until the donuts are frying comfortably in an even layer. You may need to do this in 2 to 3 batches depending on the size of your pot so you do not overcrowd the pot. Fry until golden brown on all sides and puffed, about 2 minutes per side, using a spoon to flip them. Remove to a draining rack and repeat with the remaining batter.
After the donuts have drained of excess oil, transfer them to a serving platter. Pour the honey syrup all over and sprinkle with the pistachios.