Canada Day is coming up this Friday! Who’s started planning? I’m not Canadian, but dating one makes me an honorary Canadian, yes?
I think most of us immediately think of maple syrup when we hear Canada. In an effort to make something non-maple, I googled Canadian foods and ended up finding out that Canada is the second largest producer and exporter of blueberries in the world! Who knew?
These blueberry cream cheese doughnuts are super fluffy with a creamy, tangy blueberry filling with a nod to the maple leaf.
We start with my recipe for homemade yeasted doughnuts, but I replaced granulated sugar with maple sugar. Place the bread flour, maple sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm), and cut out 3in (8cm) circles.
Place the doughnuts on pieces of parchment paper, cover them with plastic wrap, set it somewhere warm and let it rise again until it doubles in size. Mine took about 30 minutes.
Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil. If you want to coat your doughnuts with maple or granulated sugar, coat the doughnuts while they’re still warm but cooled enough to where you won’t be burning your fingertips off. I waited too late to dunk my doughnuts into maple sugar so it didn’t really stick on.
While the doughnuts are cooling, it’s time to make the filling!
In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juice and the mixture becomes soupy, turn the heat down to low and let it simmer for about 8 minutes. Take it off the heat and set aside. If you want the filling to be smooth, use a regular blender or immersion blender to purée the blueberry mixture. While that’s cooling, cream the cream cheese in a bowl. Add the blueberry mixture and stir until combined.
Put the blueberry cream cheese filling into a piping bag with a piping tip. I used a chopstick to poke a hole into each doughnut so it’s easier to stick my piping tip into the doughnut. Insert the piping tip and fill each doughnut with the blueberry cream cheese goodness.
These blueberry cream cheese doughnuts are so fluffy and really hit the spot with my doughnut craving! Although I used maple sugar in the dough and coating, as well as maple syrup in the filling, it was surprisingly subtle, if at all noticeable. It’s a lot pricier than granulated sugar, so feel free to skip the maple sugar if you wish.
Any Canadian or non-Canadian you make these doughnuts for will surely love them!
What will you be making for Canada Day this Friday?
Head on over to Fiesta Friday to see my post and many others!