Recipe for Blueberry Greek Old-Fashioned Doughnut by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Greek Old-Fashioned Doughnut. This dish qualifies as a Easy level recipe. It should take you about 1 hr to make this recipe. The Blueberry Greek Old-Fashioned Doughnut recipe should make enough food for 12 doughnuts.

You can add your own personal twist to this Blueberry Greek Old-Fashioned Doughnut recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blueberry Greek Old-Fashioned Doughnut recipe.

Ingredients for Blueberry Greek Old-Fashioned Doughnut

• 1 1/4 cup all-purpose flour, plus more if needed
• 1 cup cake flour
• 2 teaspoons baking powder
• Pinch kosher salt
• 1/2 cup plus 1 tablespoon sugar
• 2 tablespoons butter
• 1 whole egg plus 1 egg yolk
• 2/3 cup plain Greek yogurt
• 1/2 cup frozen blueberries, thawed and juice reserved
• 1 1/2 liters canola oil
• 2 cups confectioners’ sugar
• 1/4 cup whole milk
• Pinch salt
• Lemon juice

Directions for Blueberry Greek Old-Fashioned Doughnut

1. For the doughnuts: Mix the all-purpose flour, cake flour, baking powder and salt with a whisk until homogenous.
2. In a stand mixer fitted with a paddle attachment, cream the sugar and butter until smooth, then add the eggs. Add the yogurt and mix until smooth. Slowly add the dry ingredients, then add the blueberries and juice. Do not over-mix! If the mix is too wet, add a bit of flour. Cover and let the dough rest for at least 30 minutes in the fridge.
3. Heat the oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F (less and you will get greasy doughnuts, more you will get burnt doughnuts).
4. Roll out the dough on a floured surface, roughly 3/4-inch thick, then cut out the doughnuts into any shape you want. Drop the doughnuts into the hot oil a few at a time. Pay attention, this next bit is important; cook them just until they float, about 20 seconds. As soon as they float, flip them over. Once you flip them, do not mess with them!!! Just let them cook. When they are completely done on one side, flip them and cook on the other side. Again, do not mess with the doughnuts! Let them cook until done! Pull the doughnuts out and let them cool on a wire rack.
5. For the glaze: Mix up the confectioners’ sugar, milk, salt and lemon juice to taste. When the doughnuts are cool to the touch, glaze them. Then eat and enjoy.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Blueberry Greek Old-Fashioned Doughnut recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Doughnut Recipes
• Dairy Recipes
• Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Deep-Frying