Editor’s note: The blueberry fritters from Rocket Donuts in Bellingham, Washington, are big with a bold blueberry flavor and just the right crispness on the outside, tenderness on the inside. They make their fritters at the store with a high-quality donut mix, but their bakers developed this recipe for the home cook, especially for realfoodtraveler.com readers. If this recipe seems too complicated or labor-intensive, you can always go to Rocket Donuts and simply order one (or two or three…).
Recipe courtesy Rocket Donuts, Bellingham, Washington.
Yield 30 fritters
Note from the baker: Making blueberry fritters is a multi-step process. First you will want to make your yeast dough. While it is rising, make the blueberry compote. Finally, you will make the glaze. Please follow these directions carefully and you will end up with a delicious fritter.
Yeast Raised Dough
- 2 cups milk
- ½ oz dry active yeast
- 1 cup + 2 Tbs. sugar
- 8 cup all purpose flour
- 6 Tbs. butter
Heat milk in a sauce pan and bring to a simmer. Pour into a mixing bowl to cool. In a separate bowl, pour yeast into a small amount of warm (not hot) water and let rest for 5 minutes. Pour yeast mixture into milk. Stir in 2 T of sugar. Add 3 cups all purpose flour to mixture and mix all ingredients for about 1-2 minutes. Cover bowl with a wet towel and let rise for 1 hour.
After an hour, soften 6 T of butter. Mix ½ cup sugar with the butter. Add the butter sugar mixture to the covered mixture.
Add 5 cups of flour and mix for 20-30 minutes on low speed. Pan and cover for an hour.
- 1 lb blueberries
- 1 ¾ cups sugar
- 5 Tbs. corn starch
Mash blueberries in a bowl. Place mashed blueberries into a heavy bottomed pot on low-to-medium heat. Add sugar until dissolved. Bring to a light boil. Add cornstarch until thick (stir for 2 minutes). Take off heat.
- 4 oz hot water
- 3 ½ cups powdered Sugar
- 4 lbs yeast raised dough
- 1 ½ cup blueberries
- ¾ cup blueberry compote
- ¼ cup flour
- Deep fryer oil (i.e. vegetable oil, shortening, peanut oil, coconut oil). Use enough oil to submerge fritters.
Flatten dough and evenly spread compote on top. Sprinkle 1 ½ cups blueberries over blueberry compote and sift and fold 1/4 cup flour into dough. After folding all of the ingredients in, chop dough mixture thoroughly. Form chopped ingredients back into a ball and chop again (repeat this step 4 times). Use an ice cream scoop to portion into balls. Slightly flatten dough onto fryer screen by using fingers (tops should be bumpy). Proof the dough for 45 minutes. Preheat oil to 350 degrees. Submerge fritters in oil for 4 ½ minutes. Glaze while hot. Serve and enjoy!!