Blueberry Doughnuts

Blueberry DoughnutsAre you tired of berry recipes yet? I hope not because I’ve got at least a couple more coming this summer…Blueberry Doughnuts…starting with Blueberry Doughnuts.Blueberry DoughnutsOh, yes. We’re talking crispy-edged, fluffy-centered cake doughnuts that are absolutely loaded with teeny tiny blueberries. Real blueberries—not whatever sketchy goop they put in the Blueberry Doughnuts you find at the national chains!

Side note: Sorry for saying “goop” on a food blog/website that does not belong to Gwyneth Paltrow.Blueberry DoughnutsBut back to doughnuts.

As it’s summer and blueberries are in season, you’d probably guess that I use fresh blueberries here, but you’d be wrong. As you can see in my photos, the fresh blueberries in my grocery stores are the size of marbles right now, and that’s just too big to work in these doughnuts. I tried two batches with those and ended up fishing most of them out of hot oil before they burst and spattered all over my kitchen! Hot oil burns are no fun, and neither are Blueberry Doughnuts with only one or two whole blueberries.Blueberry DoughnutsThe secret to quality homemade Blueberry Doughnuts is to use the smallest blueberries you can find. If you have access to tiny wild blueberries and are somehow sick of eating them by the handful, they would work really well here. If, however, you are like me and don’t live anywhere near a wild blueberry patch, the frozen Wild Boreal Blueberries from Trader Joe’s work just fine 🙂 Blueberry DoughnutsBlueberry DoughnutsThe rest of this recipe is just like making any other cake doughnuts. Fold the blueberries into a simple sour cream dough before rolling and cutting your doughnuts & doughnut holes. The frozen blueberries tend to turn the dough a periwinkle color—this dissipates during frying, but it’s kind of fun, right?!Blueberry DoughnutsBlueberry DoughnutsThese doughnuts get a two minute fry in hot oil before being dipped in a classic glaze. If you want to jazz them up a bit, feel free to swap some of the water in the glaze for lemon juice, or even dip them in a creamy glaze like the one I use for Funfetti Cake Doughnuts!Blueberry DoughnutsBlueberry DoughnutsY’all, homemade Blueberry Doughnuts are sooo delicious! You’ll love their golden exteriors and blueberry-studded interiors, not to mention how surprisingly simple it is to make quality doughnuts at home ❤ Make a batch this weekend!Blueberry Doughnuts

Blueberry Doughnuts
makes 16-18 2 1/2-inch doughnuts + doughnut holes

3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups frozen blueberries, thawed and drained
vegetable or canola oil, for frying

Classic Doughnut Glaze:
1 pound confectioners sugar
1/2 teaspoon Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons light corn syrup (or mild honey)
6 tablespoons hot tap water

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, cinnamon, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Carefully fold in blueberries. Cover dough with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between. Fry doughnut holes for 1.5-2 minutes, flipping at around 45 seconds (some may flip on their own).

After all doughnuts are fried and cool enough to be handled, make the glaze. In a large mixing bowl, whisk all ingredients together until smooth. Pour glaze into a shallow dish. Dip one doughnut at a time, spooning more glaze over the top as you go. Transfer back to rack. Repeat with all remaining doughnuts. Glaze will set after 15-20 minutes.

Serve immediately. Doughnuts are best the day they are made. Leftovers will keep in an airtight container at room temperature for about a day.
Blueberry Doughnuts

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Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip SconesI put a poll on my Facebook page late yesterday afternoon because I couldn’t decide which of two brown butter chocolate chip recipes I should post to the blog today. The options were Cheesecake Blondies and these Brown Butter Chocolate Chip Scones, and while it was a tight poll, Team Scone ultimately reigned supreme.

For those who might prefer cheesecake over scones, don’t fret—that recipe will make its debut soon. I don’t know about you, but I can’t imagine ever being tired of brown butter and chocolate…Brown Butter Chocolate Chip Scones
…especially when they’re folded into a simple dough, sliced into wedges, and baked into the very best chocolate chip scones I’ve ever had. Y’all, these are ridiculous. Ri-di-cu-lous.Brown Butter Chocolate Chip Scones
They’re soft and fluffy with crunchy edges and crispy caramelized sugar on top! Oh, and the depth of brown butter and just the right amount of mini chocolate chips ❤ I’m not much of a chocolate for breakfast gal, but these scones could easily convince me otherwise!Brown Butter Chocolate Chip Scones
The idea for these Brown Butter Chocolate Chip Scones has been floating around in my head and my “to bake” list for some time now—probably since I made the biscuits for last summer’s Brown Butter Strawberry Shortcakes. In fact, this recipe is quite similar to that one. It starts with brown butter that’s chilled until solid before being cut into dry ingredients.Brown Butter Chocolate Chip Scones
Half-and-half is the main liquid ingredient here; its extra fat helps make up for any moisture the butter may have lost during the browning process. An egg yolk helps with this, too. It may seem like an afterthought—what can one lone egg yolk really do in a scone recipe?—but it makes a huge difference in terms of texture and shelf-life. Where most scones begin to dry out by the end of the day they’re made, these stay surprisingly tender and fluffy into day two. I love how the tops lift right off!Brown Butter Chocolate Chip SconesBrown Butter Chocolate Chip Scones
Other things to look out for in this recipe? Brown sugar and vanilla. I have seen many chocolate chip scone recipes with citrus zest and/or warming spices, but I wanted mine to have flavors more reminiscent of a chocolate chip cookie. Neither of these ingredients is particularly prominent—instead, they allow the brown butter and chocolate to shine.Brown Butter Chocolate Chip Scones
Alright, that’s enough for a Wednesday! Now, go brown some butter and make yourself some scones. Or better yet, hold onto this recipe and make them for Father’s Day this weekend 🙂 Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones
makes 8 scones

Brown Butter:
1/2 cup (1 stick) unsalted butter

Brown Butter Biscuits:
2/3 cup half-and-half, very cold, plus more for brushing
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
1/2 cup brown butter, solid, very cold
3/4 cup miniature chocolate chips
1 tablespoon coarse sugar (like turbinado), for sprinkling

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Brown butter may be made up to a few days ahead and kept in the refrigerator.

Make the scones. Place an oven rack in the center position. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a liquid measuring cup, use a fork to whisk together half-and-half, egg yolk, and vanilla. Refrigerate.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold brown butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in half-and-half mixture. Fold in miniature chocolate chips.

Turn dough out onto a floured surface. Pat it to 1-inch thick circle. Use a large, sharp chef’s knife to slice circle into 8 wedges. Place scones at least 2 inches apart on prepared pan. Brush with more half-and-half and sprinkle with coarse sugar. Bake 14-16 minutes, until puffed and golden. Let scones cool on the pan on a rack for a few minutes, or until they can be handled.

Scones may be served warm or at room temperature. They are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days.

Brown Butter Chocolate Chip Scones

Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}This Chocolate Puff Pancake has everything you love about a classic Puff Pancake…plus chocolate.Chocolate Puff Pancake {Dutch Baby}It’s quick and easy, coming together in 30 seconds in the blender and 18 minutes in the oven.Chocolate Puff Pancake {Dutch Baby}It puffs dramatically while baking (hence the name), but deflates quickly, leaving behind a rustic, rumpled, shareable pancake.Chocolate Puff Pancake {Dutch Baby}It has curled edges and custard-like center that I dream about all workweek long.Chocolate Puff Pancake {Dutch Baby}And chocolate. Chocolate Puff Pancake {Dutch Baby}I’m not normally a chocolate for breakfast sort of gal, but this? I could get used to this. And that’s serious because I am a confirmed vanilla person.Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}I mean, who can resist a barely-sweet chocolate pancake that you can literally fill with confectioner’s sugar, strawberries, whipped cream, and mini chocolate chips?!Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}The delicate pancake pairs so well with the fresh berries, airy cream, and melty chocolate. It’s pretty phenomenal as far as sweet brunches go.Chocolate Puff Pancake {Dutch Baby}Plus, it’s pretty.Chocolate Puff Pancake {Dutch Baby}We all know pretty food tastes better. Or something.Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}
makes 4-6 servings

4 large eggs
1 cup milk (not skim or fat free)
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
2/3 cup cocoa powder (preferably dutch process)
3 tablespoons granulated sugar
pinch of Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Toppings:
confectioner’s sugar
fresh berries
whipped cream
mini chocolate chips

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 425F.

In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, cocoa powder, sugar, and salt. Process until smooth, scraping down the bowl as necessary. Let batter rest 10 minutes, or until large bubbles dissipate.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 18-19 minutes, until billowy. Do not open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Slice and serve immediately with toppings of choice.Chocolate Puff Pancake {Dutch Baby}

Blueberry Kolaches

Blueberry KolachesIf the warm weather could just get its act together and show up already, that’d be great. I am so tired of wearing a jacket.Blueberry KolachesWinter tends to linger up here. While the sub-freezing days are long gone, I could do without anything under 70 degrees. It seems like every time we get a nice day, the cold creeps back.Blueberry KolachesIt could absolutely be worse, but…I just want some consistency, you know?Blueberry KolachesAnyway, I may not have any control over the weather outside, but it is decidedly spring at the green market and in my kitchen. I’ve got berries on the brain, as evidenced by last week’s Buttermilk Panna Cotta with Roasted Strawberry Rhubarb Compote and today’s Blueberry Kolaches!Blueberry KolachesBlueberry KolachesBlueberry KolachesBlueberry KolachesI’ve made three batches of these traditional Czech pastries this week and I can’t. get. enough.Blueberry KolachesBlueberry KolachesBlueberry KolachesThey’re a springtime spin on the Grapefruit Kolaches I made earlier this year. While those were good, I made a few adjustments to the recipe—streamlining is the name of the game these days—and think these kolaches are even better.Blueberry KolachesI mean, it’s pretty hard not to love buttery, pillowy soft pastry, cinnamon crumble (posypka), and fresh blueberry filling ❤Blueberry KolachesYep. Tastes like spring.Blueberry Kolaches

Blueberry Kolaches
makes about 16-18 pastries

1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup whole milk
1/2 cup full-fat sour cream
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lemon zest (from 1 medium lemon)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Blueberry Filling:
1 pint (12 ounces) fresh blueberries
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles.

Add 1 cup of the flour, the lemon zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

Make the blueberry filling. Combine all ingredients in a small saucepan over medium heat. Cook, stirring frequently, for 5 minutes, or until berries start bursting. Cool for a few minutes. Transfer to an airtight container and refrigerate overnight.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 2 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with 1/2 tablespoon (1 1/2 teaspoons) of blueberry filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30-45 minutes, or until doubled in size.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be barely-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Blueberry Kolaches

Funfetti Cake Doughnuts

Funfetti Cake DoughnutsThe idea for these Funfetti Cake Doughnuts popped into my head while my parents were in town last week and I was so enthralled by it that I reorganized my baking schedule so I could make them as. soon. as. possible.Funfetti Cake DoughnutsYou’re welcome.Funfetti Cake DoughnutsI mean, are these the happiest doughnuts you’ve ever seen or what?!Funfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsIf you love sprinkles like I do, these doughnuts are for you. They’re loaded with rainbow sprinkles inside and out and full of rich vanilla flavor. And that’s to say nothing of their perfectly crispy edges and fluffy interiors.Funfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsThese doughnuts aren’t just pretty, y’all—they are ridiculously delicious. Like maybe the best cake doughnuts I’ve ever had. I made these twice this week (one batch for testing, one for pictures), and I just can’t get enough. Not only that, but formulating this recipe allowed me to streamline my previous cake doughnuts into a totally manageable, 90 minute, no-mixer operation. It was a total breakthrough.Funfetti Cake Doughnuts

Doughnut breakthroughs are totally a thing.Funfetti Cake DoughnutsNow that I have a go-to recipe, there’s no going back—I have about 17 new cake doughnut ideas floating around in my head right now.Funfetti Cake DoughnutsFunfetti Cake DoughnutsThat’s something to celebrate. Preferably with Funfetti Cake Doughnuts.Funfetti Cake Doughnuts

Funfetti Cake Doughnuts
makes 15 2 1/2-inch doughnuts

2 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1/3 cup rainbow sprinkles (jimmies)
vegetable or canola oil, for frying

Vanilla Dip:
2 cups confectioners sugar
pinch of fine sea salt (optional)
1 teaspoon pure vanilla extract
1/2 cup (8 tablespoons) heavy cream
1 cup rainbow sprinkles (jimmies or nonpareils), for garnish

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla and optional imitation butter extract. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Carefully fold in sprinkles. Cover with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between.

Once all doughnuts are fried and cool enough to be handled, make the vanilla dip. In a small bowl, use a fork to whisk together confectioners sugar, salt, vanilla, and heavy cream. Place sprinkles in a shallow bowl.

Working with one doughnut at a time, dip each doughnut halfway into the vanilla dip and then either dip into sprinkles or scatter them over the top. Return finished doughnuts to the rack. Let set for 20 minutes.

Serve immediately. Doughnuts are best the day they are made.

Funfetti Cake Doughnuts