A soft and sweet drip-down-your-chin treat that will have you savouring every last bite!

If your favourite thing about the county fair is the sugary fried confections, then you know there’s nothing like the sensation of biting into a warm, jelly-filled doughnut. The crisp, sweet exterior gives way to the soft, chewy inside and a plump burst of ooey-gooey jelly in the centre. What more could you want? This version, stuffed with a tart blueberry filling and covered with a generous dusting of sinfully sweet icing sugar, is the perfect indulgence. Just don’t forget the napkins.


 

Ingredients

For blueberry jelly

• 2 tbsp cornstarch
• 2 tbsp water
• 2 cups fresh blueberries
• ⅓ cup granulated sugar
• 1 tsp lemon juice

For doughnuts

• 2-½ tbsp granulated sugar
• 1 cup warm water
• 4½ tsp yeast
• 1 egg, beaten
• ⅓ cup butter, melted
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ vanilla bean, seeds scraped out
• ½ tsp salt
• 3-½ cups all-purpose flour
• Canola oil for frying
• Icing sugar for garnish

Directions

1 For the blueberry filling, mix the cornstarch and water together in a small bowl until fully combined. In a heavy saucepan over medium heat, bring the blueberries, sugar and lemon juice to a boil, stirring constantly. Add the cornstarch mixture and stir continuously until the filling thickens. Remove from heat; set aside.

2 To make the doughnuts, combine the sugar and warm water in a large bowl. Sprinkle the yeast overtop and stir gently. Let the mixture sit for 5 minutes to allow the yeast to activate. Add the egg, butter, cinnamon, nutmeg, vanilla seeds and salt; mix until well combined.

3 Slowly stir in the flour until a dough is formed that isn’t sticky to the touch. You may need a little less or a little more flour, depending on the size of the egg.

4 Remove the dough from the bowl and knead it on a floured surface for about 2 minutes. Roll out the dough to about ½" thick and cut out circular shapes with a biscuit cutter. Lay the shapes on a baking sheet; let rise for 30 minutes.

5 Heat the canola oil in a large saucepan to 360°F. Fry the doughnuts, turning once so that both sides cook evenly. Drain the doughnuts on a paper towel.

6 Pipe the blueberry jelly into the middle of each doughnut using a pastry bag fitted with a large metal tip. Roll in icing sugar and serve immediately.

Makes 18 doughnuts.