Blueberry Magnolia Sourdough Donuts

Is your mouth watering yet? Mine was for the week leading up to making this recipe, knowing what was coming down the pipeline and let me tell you, I was right for waking up at 2am with drool dripping down my face in anticipation of these babies.

They begin with light fluffy sourdough donuts. I’m not even going to pretend like I made the donut recipe myself. I actually just left that up to the sourdough master himself at The Perfect Loaf. His creations are magic and I’m thankful that he shares his skills with the world. I linked the recipe to his donuts so that you can make those and below are the recipes for the fillings. Once the donuts are made they are then filled with a dreamy combination of magnolia honey sweetened cream cheese and blueberries spiked with a little bit of balsamic vinegar that just ends up enhancing the natural blueberry flavor. I would suggest making the fillings before executing the donuts if you have time, that way you’re not stressed come donut frying time. The donuts are then bathed in powdery magnolia sugar. and served on a plate surrounded by fresh magnolia flowers. Did I share any of these with my loved ones? Of course. Could I have easily eaten them all myself? Absolutely. No time to be selfish though, am I right?

Sourdough Bomboloni (fancy for donut)

Use this link to access the recipe to Maurizio’s Bomboloni Recipe and continue on for the filling recipes.

Blueberry Filling

660g Wild Blueberries (We harvest blueberries every year and freeze them but if you don’t you can find them in stores)

38g Balsamic Vinegar

4g Vanilla Extract

75g Organic Cane sugar OR magnolia sugar

Place all the ingredients in a pot on the stove. Bring to a boil and continuously stir. Cook for 5-7 minutes or until the blueberries have released their pectin and the mixture begins to thicken. Remove from the stove and store in a glass container with a lid until ready to be used.

Cream Cheese Filling

453g Organic Cream Cheese

60g Heavy Cream

90g Magnolia Honey

Place all of the ingredients in a food processor, and process until the ingredients are fully mixed. You will want to stop halfway and scrape down the sides with a spatula. Store in the refrigerator until ready to use.

When the doughnuts are completely finished and have cooled, fill two piping bags with each of the fillings, separately. Use a chopstick or knife to make a small opening in the side of the doughnut, big enough for the piping bag’s tip to fit through. Fill each doughnut, and toss in magnolia sugar to coat. If you don’t have any, powdered sugar will do, but I highly suggest trying to make some at home, as it is super easy and soo worth it.

If you need to store them, keep them in the fridge, but I have a feeling these won’t last long!