In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar. Let sit 5–10 minutes until foamy.

In a stand mixer fitted with the dough hook, whisk together the flour, dry milk powder, and salt.

Add the remaining sugar, eggs, ricotta, and activated yeast mixture to the bowl. Mix on low speed for 4 minutes until combined.

With the mixer on low, add the softened butter 1 tablespoon at a time, letting each piece fully incorporate before adding the next (about 2–3 minutes total).

Increase to medium speed and knead 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 to allow the flour to fully absorb the butter. Don’t stress if it’s still slightly sticky—it’ll be easier to work with after the cold proof.

Transfer the dough to a greased bowl, cover tightly, and refrigerate overnight (8–12 hours is best).

In a small saucepan over medium heat, combine the blueberries, sugar, and 2 tablespoons of water. Stir until the berries begin to burst and release juice.

In a separate bowl, make a slurry by mixing the cornstarch with ⅓ cup water.

Once the compote is hot and bubbling, stir in the slurry. Cook until thickened and the color deepens (this helps cook out the starch flavor).

Remove from heat, let cool to room temperature, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

The next day, turn the chilled dough onto a floured surface. Roll to ½-inch thickness using enough flour to prevent sticking.

Cut out donuts with a donut cutter. For scraps, twist into crullers rather than re-rolling—this dough doesn’t like to be handled twice.

Place cut donuts on greased parchment paper, cover loosely, and let rise at room temperature for about 30 minutes, or until puffy.

Heat oil to 350°F in a deep fryer or heavy-bottomed pot.

Fry donuts in batches for about 90 seconds per side, until puffed and golden brown.

Use chopsticks or tongs to flip gently. Don’t overcrowd the pot.

Transfer to a paper towel-lined wire rack and let cool slightly.

In a large bowl, whisk together powdered sugar, salt, vanilla, melted butter, hot water, and lemon zest until smooth and pourable.

If it’s too thick, add a splash of hot water to thin.

Dip just the tops of the donuts into the glaze. Let the excess drip off, then place them on a wire rack to set.

In a small bowl, mix the crème fraîche, cream or milk, and sugar until smooth and spoonable.

Once the donuts are glazed and the toppings are ready, spoon a small dollop of crème fraîche onto each donut.

Add a spoonful of blueberry compote on top.

For a nod to traditional papanasi, you can top with a donut hole and repeat the crème fraîche and compote layers.

Serve immediately! These are best fresh—after a few hours, the toppings can make them slightly soggy.