Homemade Fried Blueberry Ricotta Donuts: A Papanasi-Inspired Culinary Delight

Prepare your taste buds for an extraordinary treat that transcends the ordinary donut experience. This **Fried Blueberry Donut Recipe** isn’t just any donut; it’s a soft, fluffy ricotta cheese masterpiece, elevated by a bright lemon glaze, a dollop of tangy crème fraîche, and a vibrant blueberry sauce. Forget everything you thought you knew about blueberry donuts, because this recipe redefines indulgence.

This isn’t your average, run-of-the-mill blueberry donut. This Fried Blueberry Donut recipe is the elevated version all other blueberry donuts aspire to be. It draws inspiration from papanasi, a beloved traditional Romanian fried cheese donut typically served with sour cream and fruit jam. Our version takes that comforting, classic idea and gives it an American bakery twist, incorporating plump, juicy blueberries, a vibrant lemon glaze that delivers a delightful zing, and a generous dollop of that signature tangy crème fraîche. The result is a donut that is wonderfully soft and warm on the inside, perfectly crisp and golden brown on the outside, and adorned with toppings almost like a mini cake. If you’re a true donut connoisseur with an insatiable sweet tooth, prepare for a culinary adventure!

Explore More Donut and Blueberry Delights:

• Browned Butter Blueberry Cookies
• Tasty Lemon Blueberry Muffin Cookies
• The Best Blueberry Buckle Cake
• Brioche S’mores Donuts with Toasted Marshmallow
• Easy Brioche Jelly Donut Recipe Homemade

Traditionally, papanasi are crafted from a dough made with cottage cheese or farmer’s cheese, expertly rolled and fried, often with a distinctive donut hole perched on top. They are then sumptuously finished with a dollop of crème fraîche and a generous spoonful of rich wild blueberry jam. The experience is undeniably rich, beautifully tangy, and utterly iconic. Our reimagined version lovingly preserves the essence of this cherished dessert but introduces a delightfully soft, homemade ricotta-based dough. We’ve paired it with a quick, homemade blueberry compote, bursting with the freshness of ripe blueberries, and a simple yet irresistible lemon zest glaze that harmoniously ties all the flavors together. And that creamy crème fraîche topping? It’s truly the secret ingredient, delivering that essential tart counterpoint and making every single bite an unforgettable moment of pure bliss.

Why You’ll Fall in Love with This Fried Blueberry Donut Recipe

• **Irresistibly Soft & Fluffy:** These aren’t just any donuts; they’re homemade wonders with a moist crumb and perfectly golden-brown, slightly crisp edges, promising a melt-in-your-mouth experience with every bite.
• **Bursting with Blueberry Flavor:** Thanks to a luscious homemade blueberry compote and bright lemon zest infused throughout, these donuts are incredibly flavorful, ensuring a delightful taste of summer in every mouthful.
• **A Nod to Tradition, Made Modern:** Inspired by the classic Romanian papanasi, this recipe brings that unique cheesy donut texture and tangy topping to the American kitchen in an approachable and utterly delicious way.
• **Perfectly Balanced Sweetness:** The creamy, tart crème fraîche topping provides a wonderful contrast to the sweet lemon glaze, creating a complex flavor profile that prevents the donut from being overly sugary.
• **Versatile Treat for Any Time:** Whether served as a decadent breakfast, an elegant dessert, or a delightful accompaniment to your morning coffee, these donuts are perfect for any occasion that calls for something special.
• **Convenient for Meal Prep:** You can easily prepare the donut dough in advance, allowing it to cold proof overnight in the refrigerator. This means you can fry them fresh the next day, enjoying warm, homemade donuts with minimal morning effort.
• **Bakery-Style Presentation (Optional):** While a piping bag isn’t strictly necessary, it’s a fun option if you wish to add elegant, bakery-style swirls of compote or glaze for an extra touch of flair. A simple spoon works beautifully too!

Essential Ingredients for Your Fried Blueberry Donuts

To create the ultimate Fried Blueberry Donut, complete with its delectable glaze and signature toppings, here’s a detailed look at the key ingredients you’ll need to gather:

• Warm whole milk: Essential for activating the yeast, providing the perfect environment for it to thrive, and infusing much-needed moisture into the dough for a tender crumb.
• Active dry yeast: The magical ingredient responsible for the donut’s light, airy, and fluffy texture, helping it rise beautifully during proofing and frying.
• Granulated sugar: Used strategically throughout the recipe – in the dough for foundational sweetness, in the compote to enhance blueberry flavor, and in the crème fraîche topping for a balanced, delightful sweetness.
• Unsalted butter, softened: Adds incredible richness and depth of flavor to the donut dough, contributing to its tender texture. Softened butter incorporates smoothly into the mixture.
• Large eggs, room temperature: Act as a crucial binding agent, giving the dough structure and contributing to its overall richness and moisture. Room temperature eggs mix more evenly.
• Ricotta cheese: The star ingredient that gives these donuts their signature moist texture and a creamy tang, echoing the traditional cheese base of papanasi and setting them apart.
• Bread flour or all-purpose flour: Forms the fundamental structure of the donut. While all-purpose works well, bread flour offers a slightly chewier, more satisfying bite, reminiscent of classic fried donuts.
• Nonfat dry milk powder: A secret weapon for achieving an exceptionally soft and tender crumb, adding a subtle richness without extra liquid.
• Salt: A vital flavor enhancer, it balances the sweetness of the sugar and brings out the best in all the other ingredients, ensuring a well-rounded taste profile.
• Fresh blueberries (or frozen): The undeniable star of the homemade compote, delivering bursts of sweet and tart blueberry flavor with every bite. Frozen blueberries are a perfect substitute when fresh are out of season.
• Cornstarch: Used to thicken the blueberry compote, giving it a luscious, jam-like consistency that clings perfectly to the donuts.
• Powdered sugar: The base for our smooth and shiny glaze, providing that classic, irresistible donut-shop finish.
• Vanilla extract: Adds a warm, aromatic depth to the glaze, enhancing its overall flavor.
• Melted butter: Contributes richness and a velvety mouthfeel to the simple yet effective lemon glaze.
• Hot water: Used to thin the glaze to the ideal consistency for dipping, ensuring it coats the donuts beautifully without being too thick or runny.
• Lemon zest: A powerful addition that provides a bright, zingy counterpoint to the sweetness, elevating the entire flavor profile of the donut and compote.
• Crème fraîche: The creamy, tangy topping that is absolutely crucial for the signature papanasi-inspired taste and texture. Its slight acidity beautifully cuts through the sweetness.
• Cream or milk: Used to loosen the crème fraîche, making it smooth and easy to spoon over the finished donuts.

Step-by-Step Guide to Crafting Your Blueberry Ricotta Donuts

Follow these detailed instructions to create perfectly fluffy and flavorful fried blueberry ricotta donuts from scratch. Each step is designed to guide you to donut perfection.

Make the Blueberry Compote

Before you even think about the dough, let’s get that vibrant blueberry compote simmering, as it needs time to cool and thicken.

• In a small saucepan set over medium heat, combine the fresh or frozen blueberries, granulated sugar, and 2 tablespoons of water. Stir gently and cook until the berries begin to burst, soften, and release their beautiful juices, creating a syrupy base.
• In a separate, small bowl, prepare a cornstarch slurry by thoroughly mixing 1 tablespoon of cornstarch with ⅓ cup of cold water until smooth and lump-free.
• Once the blueberry mixture in the saucepan is hot and bubbling vigorously, slowly pour in the cornstarch slurry, stirring constantly. Continue to cook for another 1-2 minutes, stirring, until the compote visibly thickens to a consistency similar to a thick jam and its color deepens. This step ensures the starch flavor is cooked out.
• Remove the compote from the heat. Allow it to cool completely to room temperature. For best results and to prevent a skin from forming, press plastic wrap directly onto the surface of the compote before chilling it in the refrigerator until you’re ready to use it.

Cut and Proof the Donuts

The next day, after your dough has perfectly cold-proofed, it’s time to shape and prepare your donuts for frying.

• Once the dough is thoroughly chilled from its overnight rest, turn it out onto a lightly floured surface. Use a rolling pin to gently and evenly roll the dough to a consistent ½-inch thickness.
• Using a donut cutter, carefully cut out your donut shapes. Don’t discard the donut holes – they are perfect for topping your finished donuts or can be fried separately as a delightful mini treat!
• Arrange the cut donuts on a baking sheet lined with parchment paper that has been lightly greased to prevent sticking. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise at room temperature for approximately 30 minutes, or until they look visibly puffy and light.

Fry the Donuts

Frying can be a bit intimidating, but with the right temperature and technique, you’ll achieve perfectly golden, puffed donuts.

• In a large, heavy-bottomed pot or a deep fryer, heat your frying oil to a precise temperature of 350°F (175°C). A thermometer is crucial for maintaining this temperature for optimal frying results.
• Carefully place a few donuts into the hot oil, ensuring you do not overcrowd the pot. Fry them in batches for about 90 seconds per side, flipping them gently until they are beautifully golden brown and have puffed up.
• Use tongs or chopsticks to carefully flip the donuts to ensure even cooking. Once cooked, lift them out of the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. This also allows them to cool slightly before glazing.

Glaze and Crème Fraîche Topping

• In a large mixing bowl, whisk together the powdered sugar, salt, vanilla extract, melted butter, hot water, and the bright lemon zest until the mixture is completely smooth and reaches a pourable consistency.
• If your glaze appears too thick, simply add a tiny splash more hot water, a teaspoon at a time, until you achieve the desired dipping consistency.
• Gently dip the tops of the still-warm (but not hot) donuts into the prepared glaze. Allow any excess glaze to drip back into the bowl before transferring them to the wire rack to fully set.
• In a separate, small bowl, whisk together the crème fraîche, cream or milk, and granulated sugar until the mixture is smooth, creamy, and easily spoonable. This will be your luscious, tangy topping.

Final Assembly: The Fried Blueberry Donut Experience

• Once the glaze on your donuts has set, generously spoon a dollop of the prepared crème fraîche topping onto the center of each glazed donut.
• Next, add a beautiful swirl or spoonful of the homemade blueberry compote on top of the crème fraîche. For a cleaner, more professional look, a piping bag can be used, but a simple spoon works just as wonderfully for a rustic charm.
• For that authentic papanasi-inspired presentation, gently place a fried donut hole on top of the compote, then repeat with another small dollop of crème fraîche and a final swirl of blueberry compote. This creates a stunning, layered effect.
• These exquisite donuts are truly best enjoyed fresh and warm. While leftovers can be stored in an airtight container, be aware that the luscious toppings may cause the donuts to soften over time.

Expert Tips & Tricks for Perfect Fried Blueberry Ricotta Donuts

• **Don’t Fear Sticky Dough:** It’s completely normal for the dough to feel slightly sticky after initial kneading. This is a good sign of a rich, moist dough! Trust the process; it will firm up beautifully and become much easier to handle after its cold proof in the refrigerator.
• **Precision Cutting:** For consistently shaped and visually appealing donuts, a dedicated donut cutter is your best friend. If you have leftover dough scraps, resist the urge to re-roll them, as this can make the dough tough. Instead, twist them into charming little crullers and fry them up separately for a bonus treat!
• **Chilling the Compote is Key:** Ensure your blueberry compote is fully chilled before assembly. As it cools, it will thicken to the perfect consistency, making it much easier to spoon and swirl beautifully onto your donuts without running off.
• **Maintain Oil Temperature:** Frying in small batches is essential. It helps maintain a steady oil temperature, preventing the oil from cooling down too much, which can lead to greasy donuts, or getting too hot and burning them before they cook through. A thermometer is indispensable here.
• **Crème Fraîche Alternatives:** If crème fraîche is difficult to find, don’t despair! A mixture of full-fat sour cream with a splash of coconut milk or heavy cream makes an excellent, tangy substitute that will still provide that signature creamy balance.
• **Presentation Perfection:** For elegantly neat swirls of compote and crème fraîche, a piping bag is ideal. However, if you prefer a more rustic, homemade aesthetic, a simple spoon works perfectly to dollop and swirl the toppings.

Essential Equipment I Used for Donut Success

Having the right tools on hand can significantly streamline the entire donut-making process, especially when it comes to the crucial frying stage! Here’s a list of the equipment I found invaluable for making these fried blueberry ricotta donuts an absolute breeze:

• Stand mixer: Equipped with the dough hook attachment, this powerhouse kneads the rich ricotta dough to perfection, developing its gluten for that incredible soft and chewy texture. While a large bowl and a strong arm can work, a stand mixer makes the process significantly easier and more consistent.
• Heavy medium skillet: Ideal for gently simmering the blueberry compote over medium heat. Its heavy bottom ensures even heat distribution, preventing any scorching and allowing the berries to break down beautifully.
• Rolling pin: Essential for rolling the chilled dough to a precise ½-inch thickness. Even thickness ensures your donuts cook uniformly.
• Donut cutter: A must-have for achieving clean, perfectly shaped donuts with minimal effort. If you don’t have one, two different-sized round cutters (or even a biscuit cutter and a bottle cap) can create a similar effect.
• Parchment paper: An absolute lifesaver for lining baking sheets. It prevents your delicate, shaped donuts from sticking as they proof and makes transferring them to the hot oil much easier.
• Thermometer: Crucial for deep frying! Maintaining your hot oil at exactly 350°F (175°C) is key to perfectly cooked, non-greasy donuts. Temperature control truly is everything when frying.
• Slotted spoon or chopsticks: These tools are perfect for gently flipping your donuts in the hot oil and safely lifting them out without damaging their delicate shape.
• Wire rack + paper towels: A vital duo for allowing your freshly fried donuts to drain properly, ensuring any excess oil is absorbed. This helps them cool without becoming soggy, maintaining their crisp exterior.
• Cooling rack: Separate from the draining rack, this is where your glazed donuts will sit to allow that sweet, lemon glaze to firm up beautifully and evenly.
• Small baking sheet or tray: Handy for organizing your donuts before and after frying, and for chilling your homemade compote effectively.

Frequently Asked Questions About Fried Blueberry Ricotta Donuts

• What if I can’t find crème fraîche?
  Sour cream is indeed the closest and most readily available substitute. To achieve a similar smooth, spoonable consistency, make sure to whisk in a splash of milk or cream until it’s just right. Many specialty grocery stores, like Trader Joe’s, often carry crème fraîche, so it’s worth checking there if you’re keen on the authentic flavor.
• Can I use store-bought blueberry jam instead of making the compote from scratch?
  Absolutely! Using a good quality store-bought blueberry jam is a fantastic shortcut if you’re short on time. For the best application, I recommend warming it slightly before spooning it over the donuts; this makes it spread more easily and enhances its fruitiness.
• Is ricotta cheese really necessary, or can I substitute it?
  Yes, ricotta cheese is a core ingredient in this recipe and plays a vital role. It contributes significantly to the unique soft, moist texture of the dough and is central to replicating the traditional papanasi feel that inspired these donuts. Unfortunately, cottage cheese, while a similar dairy product, has a different texture and moisture content and will not yield the same results.
• Can these donuts be baked instead of fried?
  This specific dough recipe is expertly formulated and designed for frying. The high moisture from the ricotta and the yeast structure truly shine when fried, giving them their characteristic crisp exterior and soft interior. If you’re looking for a baked alternative, I recommend seeking out a recipe specifically for baked blueberry cake donuts, such as my lemon blueberry donuts, which are designed for baking.
• Can I prepare the donut dough ahead of time?
  Definitely! In fact, the overnight cold proof in the refrigerator is not just convenient but also a crucial step for this recipe. It allows the flavors to develop depth and significantly improves the dough’s workability, making it much easier to handle and cut the next day. Do not skip this step for the best results.

Storing and Freezing Your Delicious Blueberry Ricotta Donuts

• Room Temperature: These donuts are truly at their peak when served warm, immediately after assembly. Due to the moist toppings, they will begin to soften relatively quickly at room temperature.
• Fridge: If you anticipate leftovers or want to prep ahead, store unassembled, glazed donuts in an airtight container in the refrigerator for up to 2 days. It’s crucial to wait and add the crème fraîche and blueberry compote just before serving to maintain optimal texture and freshness.
• Freezer: For longer storage, you can freeze unglazed and unfrosted donuts. Once fried and cooled completely, place them in a single layer on a baking sheet to flash freeze, then transfer to a plastic freezer bag for up to 1 month. When ready to enjoy, thaw them at room temperature, then prepare the fresh glaze and toppings as directed.

These **Fried Blueberry Ricotta Donuts** are truly the ultimate sweet treat, perfect for gracing a festive brunch spread or whenever you’re craving something exquisitely sweet and satisfying. If you embark on the delightful journey of trying this recipe, please take a moment to leave a star rating and share your thoughts in the comments section below. I’d love to hear how they turned out for you! Happy baking, and enjoy every blissful bite!

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Recipe

Fried Blueberry Ricotta Donuts

Molly Murphy

These soft and fluffy ricotta cheese donuts feature a bright lemon glaze, a tangy crème fraîche topping, and a vibrant homemade blueberry sauce, creating an unforgettable dessert!

Print Recipe
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Servings 10 donuts

Ingredients

 

 

For the Dough:

• 1 ¼ cups warm whole milk 110°F
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon granulated sugar for yeast activation
• ½ cup granulated sugar
• ½ cup unsalted butter softened
• 4 large eggs room temperature
• ½ cup ricotta cheese
• 5 ¼ cups bread flour or all-purpose, plus more for rolling
• 3 tablespoons nonfat dry milk powder
• 2 teaspoons salt

For the Blueberry Compote:

• 1 ½ cups blueberries fresh or frozen
• ½ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• ⅓ cup water for slurry

For the Glaze:

• 4 cups powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• ½ cup hot water
• Zest of 1 large lemon

For the Crème Fraîche Topping:

• 7.5 oz crème fraîche
• 2-3 tablespoons cream or milk
• 2 teaspoons granulated sugar

Instructions

 

Make the Dough:

• In a small bowl, thoroughly combine the warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Allow this mixture to sit undisturbed for 5-10 minutes until a foamy layer forms on top, which indicates the yeast is active and ready.
  1 ¼ cups warm whole milk, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
• In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread or all-purpose flour, nonfat dry milk powder, and salt until well combined.
  5 ¼ cups bread flour, 3 tablespoons nonfat dry milk powder, 2 teaspoons salt
• Add the remaining granulated sugar, room temperature eggs, ricotta cheese, and the activated yeast mixture to the dry ingredients in the mixer bowl. Mix on low speed for approximately 4 minutes, or until all ingredients are thoroughly combined and a shaggy dough forms.
  ½ cup granulated sugar, 4 large eggs, ½ cup ricotta cheese
• With the mixer still running on low speed, gradually add the softened unsalted butter, one tablespoon at a time. Ensure each piece of butter is fully incorporated into the dough before adding the next. This step should take about 2-3 minutes in total.
  ½ cup unsalted butter
• Increase the mixer speed to medium and continue kneading the dough for 6-8 minutes. The dough should transform into a soft, smooth, and slightly sticky ball. This kneading develops the gluten, crucial for a fluffy donut.
• If, after kneading, the dough still feels excessively sticky, let it rest in the bowl for 5 minutes. Then, knead it for just 1 more minute to allow the flour more time to fully absorb the butter. Remember, a slightly sticky dough is perfectly fine – it will become much easier to work with after the cold proof.
• Transfer the dough to a lightly greased bowl, ensuring it’s well-coated. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and refrigerate it overnight (8-12 hours is ideal) for a slow cold proof. This step significantly enhances flavor and makes the dough easier to handle.

Make the Blueberry Compote:

• In a small saucepan over medium heat, combine the fresh or frozen blueberries, granulated sugar, and 2 tablespoons of water. Stir occasionally until the berries begin to burst and release their juices, creating a sweet, syrupy base.
  ½ cup granulated sugar, 2 tablespoons water, 1 ½ cups blueberries
• In a separate small bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with ⅓ cup of cold water until completely smooth and free of lumps.
  1 tablespoon cornstarch, ⅓ cup water
• Once the blueberry compote is hot and gently bubbling, slowly stir in the cornstarch slurry. Continue cooking, stirring constantly, for 1-2 minutes until the compote visibly thickens to a jam-like consistency and its vibrant color deepens. This ensures the starch is fully cooked and the compote is glossy.
• Remove the compote from the heat and let it cool completely to room temperature. To prevent a skin from forming, press plastic wrap directly onto the surface of the compote before chilling it thoroughly in the refrigerator until ready to use.

Cut & Proof the Donuts:

• The next day, turn the thoroughly chilled dough out onto a lightly floured surface. Use a rolling pin to carefully and evenly roll the dough to a consistent ½-inch thickness. Use enough flour to prevent sticking, but don’t incorporate too much.
• Using a donut cutter, carefully cut out individual donut shapes. For any remaining dough scraps, twist them into small crullers rather than re-rolling, as this dough can become tough if handled excessively. Save the donut holes too!
• Carefully place the cut donuts onto a baking sheet that has been lined with greased parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and allow them to rise at room temperature for approximately 30 minutes, or until they appear noticeably puffy and light.

Fry the Donuts:

• Heat your frying oil in a deep fryer or a large, heavy-bottomed pot to a precise temperature of 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature accurately.
• Carefully drop a few donuts into the hot oil, being mindful not to overcrowd the pot, which can lower the oil temperature. Fry them in batches for about 90 seconds per side, until they are beautifully puffed up and golden brown on both sides.
• Use chopsticks or tongs to gently flip the donuts to ensure even cooking and color. Avoid using a fork as it can pierce the donut and make it absorb more oil.
• Once perfectly golden, transfer the fried donuts to a wire rack that has been lined with paper towels. This allows any excess oil to drain away, preventing them from becoming greasy as they cool slightly.

Make the Glaze:

• In a large mixing bowl, thoroughly whisk together the powdered sugar, salt, vanilla extract, melted butter, hot water, and the vibrant lemon zest until the mixture is completely smooth and reaches a pourable, slightly thick consistency.
  4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 2 tablespoons melted butter, ½ cup hot water
• If the glaze appears too thick for dipping, add a tiny splash more hot water (about a teaspoon at a time) and whisk until you achieve the perfect, smooth dipping consistency.
• Gently dip just the tops of the still-warm (but not hot) donuts into the prepared glaze. Allow any excess glaze to drip back into the bowl before transferring them to the wire rack to fully set.

Make the Crème Fraîche Topping:

• In a small bowl, whisk together the crème fraîche, cream or milk (starting with 2 tablespoons and adding more if needed), and granulated sugar until the mixture is smooth, creamy, and easily spoonable.
  Zest of 1 large lemon, 7.5 oz crème fraîche, 2-3 tablespoons cream or milk, 2 teaspoons granulated sugar

Assembly:

• Once the donuts are glazed and all your toppings are ready, spoon a small, elegant dollop of the prepared crème fraîche onto the center of each glazed donut.
• Next, add a generous spoonful or a beautiful swirl of the cooled blueberry compote on top of the crème fraîche. For precision, a piping bag is great, but a spoon works just as well for a rustic look.
• For a final touch that pays homage to traditional papanasi, you can top each assembled donut with a small, fried donut hole. For an even more decadent presentation, repeat with another small layer of crème fraîche and a final swirl of blueberry compote on the donut hole.
• Serve these magnificent donuts immediately! They are truly best enjoyed fresh and warm. After a few hours, the moist toppings can cause the donuts to soften slightly, so savor them while they’re at their prime.

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