Lemon Blueberry Doughnuts + Sprinkles

Tower of Lemon Blueberry Doughnuts with Sprinkles

5 from 2 votes

Lemon Blueberry Doughnuts + Sprinkles

These Lemon Blueberry Doughnuts + Sprinkles are one for the books and are sure to be a crowd-pleaser for everyone involved----kids and adults-alike!

Prep Time20

Cook Time20

Rise Time:1

Total Time40

Course: Breakfast, Brunch, Dessert

Keyword: baked, blueberry, dairy-free, dessert, donuts, doughnuts, easy, homemade, lemon, sprinkles, sweet, valentines day

Servings: Doughnuts

Calories: 261kcal

Author: Shanika

Ingredients

LEMON DOUGHNUTS:

3 ¼ cups organic All-purpose flour (See Notes!)
3 cups organic pastry flour
½ cup organic cane sugar + 1 Tbsp! (Add another ¼ cup for a sweeter flavor)
½ teaspoon sea salt
1 teaspoon lemon zest
1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
1 cup WARM water
1 lemon, freshly-squeezed (You can also use 1-2 tsps lemon extract)
½ cup unsalted butter, melted
½ cup Almond milk, at room temp. (You can use whole milk if preferred or your fave plant-based milk)
2 large organic eggs, at room temp.
2 egg yolks

BLUEBERRY GLAZE:

3 cups organic powdered sugar, sifted
2-3 Tbsps organic blueberry preserves/jam
⅓ cup water or Almond milk (You can use whole milk if preferred or your fave plant-based milk)
1 tablespoon raw honey or maple syrup (This adds a nice shine to glaze; optional)

TOPPING:

Rainbow sprinkles, premium

OTHER:

3-4 cups oil for frying (See Notes for options)

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

Combine yeast and 1 tablespoon cane sugar in the bowl of an electric stand-mixer and slowly pour in WARM water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate. NOTE: When yeast is successfully activated, there will be "a foam-like layer formed atop mixture."
Add in the room temperature milk and WARM butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time), egg yolks, and lemon juice, whisking to incorporate.
In a large bowl, whisk together the all-purpose flour, pastry flour, cane sugar, lemon zest, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.

ROLL + CUT DOUGH:

Add a bit of flour to a surface and place the risen dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape----approximately 9″x14 and ½-inch thick. NOTE: Try not to make the dough too thin or else your doughnuts will be thin and a little hardened once fried.
Using a donut cutter (about 3.5 inches), cut out doughnuts and place them unto a flat surface with parchment paper to avoid them from sticking to surface or each other. Repeat until all doughnuts are cut out.

HEAT OIL:

In a medium-sized dutch oven pot, heat 3-4 cups of oil over medium-low heat. Add a few doughnuts to heated oil (about 3-4 at a time if they fit) and fry on each side until golden brown. Using a skimmer, transfer the fried doughnuts from the oil unto a plate lined with paper towel to further drain any excess oil. Repeat until all doughnuts are fried and transferred to paper towel.

TO MAKE THE GLAZE:

Whisk together the powdered sugar, blueberry preserves/jam, honey (or maple syrup), and Almond milk until smooth and consistency is met.
Line your warm doughnuts unto a rack side by side and using a large spoon or measuring cup (about ½ cup), add the blueberry glaze atop each doughnut until fully covered. Allow the glaze to slide down the sides and Add rainbow sprinkles atop glaze. Let everything "set" for 2-3 minutes until the glaze hardens.
Once all doughnuts are glazed and sprinkled, serve and enjoy!
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
DAIRY-FREE OPTION: To make these Doughnuts entirely dairy-free, simple ensure that you use a plant-based milk as well vegan butter instead of unsalted.
FLOUR: If you don't have pastry flour, feel free to substitute with all-purpose flour.
OIL: Instead of canola oil, you can use the following oils for frying doughnuts: coconut oil, avocado oil, vegetable oil, sunflower oil. See Post for more in depth info!

Nutrition