Blueberry doughnuts

Make gorgeous little pillows of doughy joy, bursting with seasonal fresh fruit flavour
By Ren Behan
Blueberry doughnuts
  • Rating:
  • Serves: Makes 8
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 2 hours resting
  • Effort: medium


  • 125 ml whole milk
  • 250 g strong bread flour, plus extra for dusting
  • 1 tsp quick yeast
  • 50 g caster sugar
  • 50 g butter, room temperature
  • 1 egg, beaten
  • 125 g fresh blueberries
  • 1 litre vegetable or sunflower oil, for frying

Tips and Suggestions

Next time why not try other fruit fillings such as blackberries or raspberries instead?


1. Heat the whole milk very gently until just warm. Set to one side. Sift the flour into a large bowl. Add the quick yeast and sugar and stir together to combine. Add the butter and rub into the flour until you have fine crumbs.

2. Add the egg to the milk and beat together. Pour the milk and egg into the flour mixture and bring together with a metal spoon until a ball of dough loosely forms.

3. Sprinkle a good amount of flour onto a board and tip out the dough. The dough should be soft, but not sticky. Knead the dough, for around five minutes, incorporating some of the flour on the board, adding more flour if the dough becomes too sticky to work with at any point. Very lightly grease a large clean bowl with oil, place the dough into the bowl, cover with clingfilm and leave in a warm place to prove for at least an hour.

4. Roll the dough out onto a floured board and, using an inverted tumbler, cut out discs of dough, roughly 1cm in thickness.

5. Place the circle of dough onto the palm on your hand and add 4-5 blueberries to the centre. Pull the outside edges of the dough together, and pinch the dough so that the blueberries are encased and the ball of dough is sealed. Roll the dough around the board to ensure you have a smooth and even sphere. Repeat until you have used up all of the dough, placing the doughnuts on a lightly oiled tray, leaving a gap between each one. Leave to prove in a warm place for a further 30-60 minutes.

6. Fill a large saucepan halfway with oil and heat to about 170C or to the point that a small cube of bread begins to sizzle. When you cooking the doughnuts, they need enough oil to float, but they dont need to be completely submerged.

7. Fry the doughnuts, in batches of two to three, turning once, until golden brown. This should take around five minutes per batch, though dont rush the process as the doughnuts need to be cooked all the way through before getting too much colour on the outside.

8. Drain on a paper towel and repeat with the remaining doughnuts. Coat with sugar while warm.

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