Ingredients
For blueberry jelly
- 2 tbsp cornstarch
- 2 tbsp water
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 tsp lemon juice
For doughnuts
- 2-½ tbsp granulated sugar
- 1 cup warm water
- 4½ tsp yeast
- 1 egg, beaten
- ⅓ cup butter, melted
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ vanilla bean, seeds scraped out
- ½ tsp salt
- 3-½ cups all-purpose flour
- Canola oil for frying
- Icing sugar for garnish
Directions
1 For the blueberry filling, mix the cornstarch and water together in a small bowl until fully combined. In a heavy saucepan over medium heat, bring the blueberries, sugar and lemon juice to a boil, stirring constantly. Add the cornstarch mixture and stir continuously until the filling thickens. Remove from heat; set aside.
2 To make the doughnuts, combine the sugar and warm water in a large bowl. Sprinkle the yeast overtop and stir gently. Let the mixture sit for 5 minutes to allow the yeast to activate. Add the egg, butter, cinnamon, nutmeg, vanilla seeds and salt; mix until well combined.
3 Slowly stir in the flour until a dough is formed that isn’t sticky to the touch. You may need a little less or a little more flour, depending on the size of the egg.
4 Remove the dough from the bowl and knead it on a floured surface for about 2 minutes. Roll out the dough to about ½" thick and cut out circular shapes with a biscuit cutter. Lay the shapes on a baking sheet; let rise for 30 minutes.
5 Heat the canola oil in a large saucepan to 360°F. Fry the doughnuts, turning once so that both sides cook evenly. Drain the doughnuts on a paper towel.
6 Pipe the blueberry jelly into the middle of each doughnut using a pastry bag fitted with a large metal tip. Roll in icing sugar and serve immediately.
Makes 18 doughnuts.
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