Blueberry Fritters with Browned Butter Glaze are soft and light and full of fresh blueberries. The browned butter glaze is the perfect way to enhance the flavor of the yeasted dough.
These fritters rival the fritters that I’ve had at any Mom & Pop doughnut shop.They will blow your mind when you eat them while they are still warm and they even taste good the next day.
The dough will work with apples, peaches, or strawberries as well.
To make these Blueberry Fritters, you’ll start with a yeast dough flavored with vanilla extract, cinnamon, and nutmeg. The dough is slightly sweetened but most of the sweetness comes from the glaze.
There’s no need to knead the dough (no pun intended!) if you have a dough hook for your electric stand mixer. It can do all the work for you.
The dough will need about 1 1/2 hours to rise. Place it in a warm pace. Near a window in the sun or on top of the dryer while it is on work well.
After the dough has doubled in size, roll it out into a 10-inch square. Sprinkle it lightly with water and arrange the blueberries on half of it. Fold the dough over to sandwich the blueberries and seal the edges. Roll the dough into a square again and cut it into 100 1-inch pieces. This is really quick and easy to do with a pizza cutter.
Arrange the pieces into 10 mounds on a greased baking sheet. Cover with a dish towel and let rise for 30 minutes. Go ahead and make the glaze because you want to glaze the fritters while they are still warm.
Fry the fritters 2 or 3 at a time until golden. Make sure they are cooked all the way through and not doughy in the middle.
More Fritter Recipes:
Blueberry Fritters with Browned Butter Glaze
- 1/2 cup warm water (105 to 110 degrees)
- 2 (0.25-ounce) packets active dry yeast
- 2 teaspoon sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups bread flour
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 1/4 cups fresh blueberries
- Vegetable oil
- 3 tablespoons unsalted butter
- 2 1/2 cups powdered sugar, sifted
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Combine warm water, yeast and 2 teaspoons sugar in a glass measuring cup. Let sit 5 minutes or until foamy.
- Pour mixture into the mixing bowl of an electric stand mixture. Add butter, egg, and vanilla extract. With the paddle attachment, beat until mixed.
- In a medium bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and baking powder.
- Add flour mixture to yeast mixture and beat until combined.
- Switch to the dough hook and beat at medium speed for about 8 minutes.
- Shape dough into a ball and place into a bowl that has been lightly greased with oil. Turn dough to coat it in oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Roll dough out into a 10-inch square on a lightly floured surface. Sprinkle lightly with water and place blueberries on the bottom half of the dough. Fold the top half over and pinch to seal the edges.
- Roll dough out into a 10-inch square. Use a pizza cutter to cut dough onto 1-inch pieces.
- Lightly grease a baking sheet. Divide dough into 10 mounds on the baking sheet. Cover and let rise for 30 minutes. Cover either with a clean kitchen towel or plastic wrap that has been coated with cooking spray.
- Meanwhile, make the glaze. Place butter in a small saucepan and cook over medium heat until it smells nutty and turns a light brown color. Keep warm until you fry the fritters.
- Pour 2 inches of oil in a Dutch oven and eat to 350 degrees. Fry 2 to 3 fritters at a time for 1 to 2 minutes per side. Place on a metal rack set over a baking sheet.Repeat with remaining fritters.
- In a medium bowl, stir together all glaze ingredients. Dip the warm fritters in the glaze or spoon it over them. Serve warm.
Recipe adapted from Southern Cast Iron
Disclosure: This post contains affiliate links.