No-knead blueberry glazed doughnuts

Easy blueberry glazed doughnuts // print (em) shop

Here's the thing about me + food. I don't wait on line for it unless it is a once in a lifetime opportunity. 

No one food item was more polarizing in this exact way than The Cronut. I'm fairly sure I need to have a TM mark there, but let's continue. I still haven't had the famous Cronut, but I've certainly had my fair share of variations on the famed treat. 

This recipe is less so a riff on the Cronut, but truly the easiest way I know to go from no doughnuts to a full-on doughnut party. 

Canned croissant dough is versatile beyond just making fluffy, baked croissants. I love using a product, saving time + creating something unique so that's what we have right here. 

The secret to the vibrant color of these doughnuts is crushed freeze dried blueberries. I swear by using freeze dried fruit in recipes especially for their natural color. Freeze dried raspberries or peaches would be great in this recipe as well. 

So, let me know--would you wait in line for a Cronut?  And if your answer is no, try this recipe out + dig in. 

Blueberry Glazed Doughnuts (for 8 doughnuts)

  • 2 tablespoons freeze dried blueberries, plus more for garnish

  • 1 cup powdered sugar

  • 1 tablespoon milk

  • 1/2 lemon, juice

  • 1 package caned croissant dough

  • Vegetable oil, for frying

  1. First cut out the doughnut shapes from the dough. Roll out the croissant dough on a floured surface. Using a three-inch circular cookie cutter (or a wide glass!) cut eight circular shapes from the dough. Set aside.

  2. Add two tablespoons of freeze dried blueberries into a ziplock bag. Using a rolling pin crush the blueberries into a powder.

  3. In a medium sized bowl combine the blueberry powder with the powdered sugar, milk + lemon juice. Stir until combined. If the glaze is too thick add more milk. If the glaze is too thin add more powdered sugar. Restrain yourself from just eating this by itself.

  4. In a deep frying pan heat the vegetable oil. You want to fill the pan will a nice layer, but not too much that the oil would boil over + splatter. Test the oil by gently adding a small scrap of the dough into the oil. If it bubbles + browns you are good to go.

  5. Cook each doughnut in the oil, making sure you do not crowd the dough! Cook each doughnut on each side until golden brown. They won't puff up too much, but double in size. Drain each doughnut on a paper towel lined plate. Continue until each doughnut is done.

  6. Dip the doughnuts into the glaze on one side. Top each doughnut with two more freeze dried blueberries. Enjoy fresh + share, if you want.

DessertsEmily Salshutzblueberry, lemonComment