Wild Blueberry Donuts
Recipe by Jen Bates for Wyman’s
- 1 cup (130g) Wyman’s Wild Blueberries
- 1 can refrigerator biscuit dough
- 1 cup (198g) sugar divided into two 1⁄2 cup portions
- 1 tbsp water
- Pinch of salt
- Optional – 1 tbsp (10g) Wyman’s Wild Blueberry Powder
Preheat a pot with 1-2 inches of frying oil to 350°F. Note: It is important to find the stove setting that allows you to maintain a constant oil temperature, and you may need to adjust up/down to find the sweet spot. Do not rush this step!
While waiting for the oil to come to temperature, create a quick blueberry compote by adding half of the Wyman’s Wild Blueberries, 1⁄2 cup of sugar, water, and salt to a saucepan. Cook for 10 minutes over medium heat, lightly mashing the blueberries as you stir. Add the remainder of the Wyman’s Wild Blueberries and cook an additional 5-8 minutes till heated through. Set aside to cool.
In a wide bowl mix the remaining sugar, salt, and (optional) Wyman’s Wild Blueberry Powder.
When oil is at temperature add 1-2 biscuits at a time. Fry 45 seconds – 1 minute, gently flip, and cook for an additional 45 seconds. Note: You may want to test the doneness of the first donut to ensure your oil is at the right temperature. Remove the donuts from the oil with a slotted spoon and dredge in the sugar mixture. Once coated in sugar set on a cooling rack while frying remaining donuts. Cook remainder of biscuits 1-2 at a time.
Using either a piping bag with a large tip, or a sandwich bag with a corner cut off, fill the donuts with the cooled blueberry compote. Serve and enjoy!