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Fried Blueberry Donut Recipe – soft and fluffy ricotta cheese donut with a lemon glaze and a tangy creme fraiche and a blueberry sauce!

This is not your average blueberry donut. This Fried Blueberry Donut recipe, is the donut all blueberry donuts wish they could be. Inspired by the traditional Romanian dessert papanasi—a fried yeasted cheese donut topped with creme fraiche and blueberry jam sauce this version gets the American bakery treatment with juicy blueberries, a zingy lemon glaze, and a dollop of tangy creme fraiche. It’s soft and warm in the center, crisp and golden brown on the outside, and topped like a cake. If you’re a donut lover with a sweet tooth, buckle up.

Papanasi is typically made with a cottage cheese or farmer’s cheese dough, rolled and fried with a donut hole on top, then finished with creme fraiche and a generous spoonful of wild blueberry jam. It’s rich, it’s tangy, it’s iconic. This version keeps the spirit of that dessert but swaps in a soft ricotta-based homemade dough, a quick blueberry compote made from fresh blueberries, and a simple glaze with lemon zest that ties it all together. Oh—and the creme fraiche topping? That’s the secret ingredient that makes the first bite unforgettable.

Why You’ll Love This Fried Blueberry Donut Recipe

Soft, fluffy, homemade doughnuts with a moist crumb and golden brown edges
Packed with blueberry flavor thanks to juicy blueberry compote and lemon zest
Inspired by papanasi but made for American kitchens
Creme fraiche topping adds a tart, creamy balance to the sugary glaze
The perfect donut to serve for breakfast, dessert, or alongside morning coffee
Easy to prep in advance and fry fresh the next day
A piping bag isn’t necessary—but if you want bakery-style swirls of compote or glaze, go for it!

Ingredients You’ll Need

Here’s what you’ll need to make the perfect Fried Blueberry Donut Recipe, from dough to topping:

Warm whole milk – Activates the yeast and brings moisture to the dough
Active dry yeast – Helps create that fluffy, risen donut texture
Granulated sugar – Used throughout the dough, compote, and creme topping for balanced sweetness
Unsalted butter, softened – Adds richness and flavor to the dough
Large eggs, room temperature – Bind the dough and give it structure
Ricotta cheese – Adds moisture and that creamy tang reminiscent of traditional papanasi
Bread flour or all-purpose flour – Forms the dough structure; bread flour gives a slightly chewier bite
Nonfat dry milk powder – Secret ingredient for soft, tender crumb
Salt – Essential for balancing sweetness
Fresh blueberries (or frozen) – The star of the compote, bursting with blueberry flavor
Cornstarch – Thickens the blueberry compote
Powdered sugar – Used in the glaze for that classic donut-shop finish
Vanilla extract – Enhances the flavor of the glaze
Melted butter – Adds richness to the simple glaze
Hot water – Thins the glaze to the perfect dipping consistency
Lemon zest – Adds zing and brightens the whole recipe
Creme fraiche – Creamy, tangy topping for that signature papanasi feel
Cream or milk – Loosens the creme fraiche topping

Step-by-Step Instructions

In a small bowl, combine warm milk, yeast, and 1 teaspoon granulated sugar. Let sit 5–10 minutes until foamy.
In a large mixing bowl (or stand mixer fitted with a dough hook), whisk together the flour mixture: bread flour, dry milk powder, and salt.
Add remaining sugar, eggs, ricotta, and the activated yeast mixture. Mix on low speed for 4 minutes.
Add butter one tablespoon at a time, mixing fully between additions (2–3 minutes total).
Knead on medium speed for 6–8 minutes until the dough is soft, smooth, and slightly sticky.
If the dough feels too sticky, let it rest for 5 minutes, then knead 1 more minute.
Transfer to a greased bowl, cover tightly, and refrigerate 8–12 hours (overnight works best).

Make the Blueberry Compote

In a small saucepan over medium heat, combine blueberries, sugar, and 2 tablespoons water. Stir until the berries begin to break down.
In a separate bowl, make a slurry by mixing cornstarch with ⅓ cup water.
Once the compote is hot, stir in the slurry. Continue to cook until it thickens and the color deepens. You want it to resemble a thick blueberry jam.
Let cool and press plastic wrap directly onto the surface. Chill until ready to use.

Cut and Proof the Donuts

The next day, turn the cold dough onto a floured surface. Roll to ½-inch thickness.
Cut donuts using a donut cutter. Save the donut holes for topping or fry them on their own.
Place on a parchment paper-lined baking sheet. Cover loosely and let rise for 30 minutes at room temperature until puffy.

Fry the Donuts

Heat oil in a large pot or deep fryer to 350°F.
Fry donuts in batches for about 90 seconds per side, until golden brown and puffed.
Use tongs or chopsticks to flip and transfer to paper towels on a cooling rack to drain.
In a large bowl, whisk together powdered sugar, salt, vanilla extract, melted butter, hot water, and lemon zest until smooth.
If too thick, thin with a splash of hot water.
Dip the tops of warm donuts into the glaze and return them to the wire rack to set.
In a separate bowl, whisk creme fraiche, cream, and sugar until smooth and spoonable.

Assembly – Fried Blueberry Donut Recipe

Spoon a dollop of creme fraiche on top of each glazed donut.
Add a swirl of blueberry compote. A piping bag makes this cleaner, but a spoon works too.
Top with a donut hole and repeat with more creme and compote for the full papanasi look.
These are best served fresh. Store leftovers in an airtight container, but know the toppings may soften the donuts over time.

Tips & Tricks – Fried Blueberry Donut

Don’t stress if the dough is slightly sticky after kneading—it firms up beautifully during the cold proof.
Use a donut cutter for clean cuts; twisting scraps into crullers works better than re-rolling.
Chill your blueberry compote fully—it thickens as it cools and makes assembly easier.
Frying in small batches helps keep the oil temperature steady for best results.
If you’re not into creme fraiche, a mix of sour cream and a little coconut milk makes a solid swap.
Use a piping bag for neat compote swirls, or go rustic with a spoon.

Equipment I Used

Having the right tools on hand makes the whole process smoother—especially when frying! Here’s what I used to make this fried banana caramel donut recipe a breeze:

Stand mixer – With the dough hook attachment to knead that banana dough into perfection. A large bowl and hand mixer can work, but it takes more effort.
Heavy medium skillet – Perfect for cooking the blueberry sauce over medium heat without scorching.
Rolling pin – To roll the dough evenly to ½-inch thickness.
Donut cutter – A must-have for clean, even donuts. You could also use two round cutters or even a biscuit cutter and bottle cap.
Parchment paper – Keeps your shaped donuts from sticking while proofing.
Thermometer – Essential for keeping your hot oil right at 350°F. Temperature control is everything when frying.
Slotted spoon or chopsticks – These make it easy to flip and lift donuts out of the oil without damaging their shape.
Wire rack + paper towels – Let the donuts drain properly and cool without getting soggy.
Cooling rack – For setting your glazed donuts and letting that sweet glaze firm up just right.
Small baking sheet or tray – Handy for transferring donuts pre- and post-fry, and for cooling caramel sauce.

FAQs

What if I can’t find crème fraîche?
Sour cream is the closest substitute! Just make sure to add a splash of milk or cream to loosen it up until it’s smooth and spoonable. I found my crème fraîche at Trader Joe’s, so check there if you’re on the hunt.
Can I use store-bought blueberry jam instead of making the compote?
Totally! Just warm it slightly so it spreads easily over the donuts.
Do I need to use ricotta?
Yes—it gives the dough its soft texture and ties into the traditional papanasi feel. Cottage cheese won’t work the same way.
Can I bake these instead of frying?
This dough is meant for frying. If you’re looking for baked blueberry cake donuts, check out my lemon blueberry donuts instead.
Can I make the dough ahead of time?
Yes! The overnight cold proof is key for handling and flavor. Don’t skip it.

Storing and Freezing – Fried Blueberry Donut

Room Temperature: Best served warm the same day. Once assembled, they soften quickly.
Fridge: Store unassembled donuts in an airtight container up to 2 days. Wait to add creme fraiche and compote until just before serving.
Freezer: Freeze unglazed, unfrosted donuts in a plastic bag for up to 1 month. Thaw at room temp, glaze, and top fresh.

These Fried Blueberry Donut are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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