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Glazed Blackberry Donuts | Can't Stay Out of the Kitchen | these #donuts are absolutely heavenly. They're filled with #blackberries & glazed with a luscious vanilla glaze. Perfect for a #holiday, company or weekend #breakfast. #HolidayBreakfast #BlackberryDonuts #BakedDonuts

Glazed Blackberry Donuts

Teresa Ambra
These luscious donuts are all you could ask for in a breakfast entree. They're filled with fresh blackberries and glazed with a scrumptious vanilla glaze. They are sure to cure any sweet tooth craving. These are highly recommended for a holiday, company or weekend breakfast. Prepare to be wowed!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 428 kcal

Equipment

  • 1 20-tin donut pan or a 12-tin donut pan if you can find one
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • measuring cups
  • measuring spoons

Ingredients
  

DONUTS:

  • 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil or use coconut oil or avocado oil
  • 2 tsp. vanilla extract
  • 1 cup fresh blackberries halved or quartered (6 oz.)

VANILLA GLAZE:

  • 1/4 cup 2% milk
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray a 20-cavity or a 12-cavity donut pan with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in melted butter, canola oil and vanilla.
  • Pour the butter mixture into the flour mixture, adding the blackberries, and stirring very gently, just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and dip in vanilla glaze.
  • Invert and place donuts on cooling rack.
  • Set out on wire racks until icing sets, approximately 10 minutes.
  • Serve.

VANILLA GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and extract until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cooling rack.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: If icing starts getting too thick, add an additional teaspoon of milk.
 
NOTE: If cutting the blackberries, be sure to pat them really dry with paper towels before adding to the donut mixture. It is advisable to mix the liquid and dry mixtures about half way done before adding the blackberries to prevent discoloration of dough.
 
NOTE: You can locate the 20-tin donut pans at Jo-Ann's Fabric and Crafts,
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 428kcalCarbohydrates: 76gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 48mgSodium: 237mgPotassium: 98mgFiber: 1gSugar: 54gVitamin A: 264IUVitamin C: 3mgCalcium: 78mgIron: 2mg
Keyword blackberries, breakfast, brunch, donuts
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