The Best Homemade Blackberry Glazed Donuts

My kitchen smells like a bakery when I make these Blackberry Glazed Donuts. The berry glaze glistens like jewels on soft, pillowy rings.

I started making these on Saturday mornings. Now my grandkids ask for them every visit, voices hopeful and eyes bright.

The dough rises slowly while I sip coffee. Then comes the sizzle of hot oil and the sweet purple drizzle at the end.

Why this Blackberry Glazed Donuts always gets requests from friends

These donuts stay soft for two whole days. The glaze sets without getting sticky, and the berry flavor shines through without being overpowering.

You don’t need fancy equipment beyond a thermometer. The dough forgives small mistakes, and even oddly shaped donuts taste wonderful once glazed.

I’ve made Blackberry Glazed Donuts for birthdays, Sunday breakfast, and just because. They bring people together around the table, reaching for seconds.

What you will need to make this Blackberry Glazed Donuts

I keep most ingredients in my pantry already. Fresh blackberries work beautifully, but frozen ones do just fine without thawing.

• Active dry yeast (11 grams) – I proof mine in warm milk until it bubbles and smells faintly sweet.
• Whole milk (235 ml), lukewarm – Should feel like bathwater on your wrist, not hot enough to hurt the yeast.
• Granulated sugar (60 grams) – Split between the yeast mixture and the dough for proper rise and slight sweetness.
• All-purpose flour (530 grams) – I measure by spooning into the cup, never scooping directly from the bag.
• Fine salt (1 teaspoon) – Brings out the sweetness and strengthens the dough structure beautifully.
• Large eggs (2) – Room temperature eggs blend smoother and create a richer, more golden dough.
• Vanilla extract (2 teaspoons) – Pure extract makes a noticeable difference over imitation in this recipe.
• Unsalted butter (135 grams), softened – Cut into small cubes so it blends evenly without overworking the dough.
• Vegetable or canola oil (2 liters) – For frying; I reuse strained oil once if it stays clean.
• Fresh or frozen blackberries (135 grams) – The base of that gorgeous purple glaze everyone asks about.
• Fresh lemon juice (1 tablespoon) – Brightens the berry flavor and cuts through the sweetness perfectly.
• Powdered sugar (230 grams) – Sifted makes the smoothest glaze without any gritty texture.
• Heavy cream (2-3 tablespoons) – Adjust amount based on how thick you want your glaze to be.
• Pearl sugar or sprinkles (optional) – I sprinkle these on while the glaze is still wet for pretty texture.

For the Blackberry Glazed Donuts glaze, don’t skip straining the berry pulp. Those tiny seeds get stuck in teeth and ruin the smooth finish.

How I Make This Blackberry Glazed Donuts

1. Wake up the yeast. Combine yeast, lukewarm milk, and 1 tablespoon sugar in a small bowl. Stir gently and let it sit for 12 minutes until foamy clouds form on top.
2. Mix the base. Add flour, remaining sugar, and salt to your mixer bowl. Give it a quick stir with the dough hook on low speed.
3. Build the dough. Pour in eggs and vanilla with the yeast mixture. Mix on low for 4 minutes until everything clumps together into a shaggy mass.
4. Work in the butter. With the mixer running low, drop in butter cubes one at a time. Once incorporated, increase to medium and knead for 9 minutes. The dough should climb up the hook and pull from the bowl sides.
5. Check the dough. Pinch off a small piece and stretch it thin between your fingers. If it forms a translucent sheet without tearing, you’re ready.
6. Shape and rest. Turn dough onto a greased counter and knead by hand five or six times. Form into a smooth ball and place in a greased bowl.
7. First rise. Cover with plastic wrap and set in a warm spot for 90 minutes. The dough should double in size and feel puffy when you poke it.
8. Deflate gently. Press down on the dough with your palm and knead it five times to release trapped air. It should feel smooth again.
9. Prepare your station. Cut 10 squares of parchment paper, about 4 inches each. Spray lightly with oil and arrange on two baking sheets with space between them.
10. Roll the dough. On a floured surface, roll dough to about ¾-inch thickness. Let it rest for 2 minutes so it relaxes and doesn’t spring back.
11. Cut the rings. Dip a 3-inch round cutter in flour and cut circles from the dough. Cut 1-inch holes from each center. Re-roll scraps once for more donuts. Place each ring on its own parchment square.
12. Second rise. Drape a barely damp towel over the donuts. Let them puff up in a warm place for 50 minutes to 90 minutes until doubled and jiggly.
13. Heat the oil. Pour oil into a heavy pot until halfway full. Heat to 345°F, checking with a candy thermometer. Lower heat once it reaches temperature to maintain steadiness.
14. Fry carefully. Slide two or three donuts into oil on their parchment papers. Use tongs to pull out the papers after a few seconds. Fry for 2 minutes per side until golden. Remove with a slotted spoon to paper towels.
15. Make the berry juice. Simmer blackberries and lemon juice in a small pan over medium heat for 6 minutes. Mash berries with a fork as they soften.
16. Strain the pulp. Press the berry mixture through a fine mesh strainer into a bowl. Discard seeds and chunks. Cool the juice for 10 minutes before using.
17. Mix the glaze. Whisk berry juice with powdered sugar and 2 tablespoons cream in a large bowl. Add more cream by the teaspoon if too thick, or more sugar if too runny.
18. Glaze the donuts. Dip each cooled donut face-down into the glaze. Set on a wire rack and sprinkle immediately with pearl sugar. Let set for 12 minutes before serving.

I also toss the donut holes in plain sugar while still warm. They disappear faster than the big rings somehow.

The little things that make Blackberry Glazed Donuts turn out amazing

If your dough feels too soft after the first rise, wrap it and chill for 25 minutes. This makes rolling and cutting so much easier.

Dip your cutters in flour before every single cut. This prevents sticking and keeps your Blackberry Glazed Donuts beautifully round instead of misshapen.

Those parchment squares are genius for getting donuts into hot oil safely. You can slide them in without touching the delicate risen dough at all.

I love gathering inspiration for special breakfast treats. Follow me on Pinterest where I save ideas for weekend baking projects and cozy morning recipes.

My go to methods for Blackberry Glazed Donuts success

Cast iron pans hold heat better than thin pots. Your oil temperature stays consistent, meaning evenly fried donuts that aren’t greasy or pale.

Don’t rush the second rise even if you’re hungry. Under-proofed donuts fry up dense instead of airy and light inside.

Make the glaze while donuts cool so everything is ready at once. The glaze thickens as it sits, so you might need to whisk in extra cream right before dipping.

Can I make the dough ahead of time?

After the first rise, you can refrigerate the dough overnight in a covered bowl. Let it warm up for 30 minutes before rolling and cutting the next morning.

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How should I store leftover donuts?

Keep them in an airtight container at room temperature for up to two days. The texture firms up a bit but they still taste wonderful.

Can I use different berries for the glaze?

Raspberries and strawberries both work beautifully. You might need slightly different amounts of sugar depending on how tart your berries are.

What if I don’t have a candy thermometer?

Drop a small piece of dough into the oil. If it sizzles immediately and browns in about 60 seconds, your temperature is right for frying.

If you love fruity baked treats, this tender blueberry bundt cake is another recipe that never disappoints when you need something sweet and beautiful.

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The times I enjoy my Blackberry Glazed Donuts most

Saturday mornings are made for these. I start the dough while everyone sleeps, and the smell wakes them up better than any alarm clock.

Birthday breakfasts deserve something special, and these always feel celebratory. The purple glaze looks so pretty arranged on a cake stand with candles nearby.

Looking for more berry desserts? Try this lemon blueberry pound cake for another crowd-pleaser that brings fresh fruit flavor to the table.

Sometimes I make a smaller batch just for myself and my neighbor. We sit on the porch with coffee, eating Blackberry Glazed Donuts still slightly warm, talking about nothing important.