Blueberry Sourdough Donuts

Ingredients

Dough Ingredients

500 g all-purpose flour
100 g active sourdough starter
110 g whole milk
120 g fresh or frozen thawed blueberries, pureed* See note for mashed variation
2 large eggs
85 g softened butter
9 g salt
55 g sugar
Optional: 2 tbsp freeze-dried blueberry powder Here's the one I got!
Optional: All-natural plant-based food coloring to make the dough purple

Blueberry Glaze

240 g confectioners' sugar
80 g whole milk
½ teaspoon vanilla extract
50 g fresh or frozen blueberries

Additional Ingredients

1-2 quarts coconut oil beef tallow, or preferred frying oil (I like coconut oil!)
4 cups all-purpose flour
½ cup active sourdough starter
½ cup whole milk
½ cup fresh or frozen blueberries pureed
2 large eggs
6 tablespoons softened butter
1½ teaspoons salt
¼ cup sugar
Optional: 2 tablespoons freeze-dried blueberry powder
Optional: All-natural plant-based food coloring for purple dough

Blueberry Glaze

2 cups confectioners' sugar
⅓ cup whole milk
½ teaspoon vanilla extract
¼ cup fresh or frozen blueberries

Metric - US Customary

Instructions

Puree Blueberries: Puree blueberries using a small blender or food processor. See note below if you do not have access to a blender.
Mix the Dough: In the bowl of a stand mixer, add the all-purpose flour, sourdough starter, pureed blueberries, milk, eggs, sugar, and salt. Mix on low speed for 3-4 minutes until everything is incorporated.
Add Butter: Add softened butter to the dough and mix on medium speed for 10 minutes until the dough is soft and elastic (slightly sticky) but smooth after kneading.
If dough does not feel soft and elastic, add an additional 20-40g of milk. If dough is not coming together after 6 minutes, add an additional 20-40g of flour.
TIP: Donut dough is very supple and hydrated! It will take time for it to come together :)
Let the Dough Rise: Transfer the dough to a lightly greased bowl, cover, and let it rise for 4-6 hours. Perform 2-3 stretch-and-folds every 30 minutes during the first hour and a half. The dough is ready when it has doubled in size.
Cold Proof: Refrigerate the dough overnight (8-12 hours) to develop flavor and make shaping easier.
Shape the Donuts: The next morning, roll out the dough on a lightly floured surface to ½ inch thick. Use a 3.5 inch donut cutter to cut out your donuts and donut holes. Re-roll scraps and cut until all the dough is used.
Final Rise: Transfer the shaped donuts to a lined baking sheet. Cover loosely and let them rise until doubled in size, 2-5 hours at room temperature (or proof for 1-2 hours at 80°F).
Heat Oil for Frying: Heat your oil in a heavy-bottomed pot to 375°F.
Fry the Donuts: Fry 2-3 donuts at a time for 1 minute per side, until golden brown. Transfer to a rack to cool.
Make the Blueberry Glaze: In a bowl, whisk together confectioners' sugar, milk, and vanilla extract. Puree the blueberries and gently swirl them into the glaze to create a marbled effect.
Dip the Donuts: Dip the tops of the cooled donuts into the glaze, then place on a rack to let the glaze set.
Serve and Enjoy: Once the glaze has set, your Blueberry Sourdough Donuts are ready to enjoy!
Storage: Store any leftover donuts in an airtight container for up to 2 days. For longer storage, keep them in the fridge and warm them slightly before serving.

Video

Notes

*I recommend using pureed blueberries. However, if you’re unable to puree the blueberries, mash them instead, making sure to collect any juice that is released. Add 150g of the mashed blueberries and the reserved juice to the dough. The dough should feel soft and elastic (slightly sticky but smooth after kneading). If it feels too dry, gradually incorporate more mashed blueberries and blueberry juice, adding 20g at a time, until the desired consistency is achieved.