Glazed Blueberry Doughnuts

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg. In a separate bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. Add the blueberries
   Gently fold the fresh blueberries into the dough, being careful not to crush them. The dough will be sticky. Cover the bowl with plastic wrap and refrigerate for 15 minutes to firm up.
3. Shape the doughnuts
   Turn the dough out onto a well-floured surface. Roll the dough to about 1/2-inch thickness. Using a 3-inch doughnut cutter (or two differently sized round cutters), cut out doughnut shapes. Re-roll scraps as needed.
4. Heat the oil
   In a large, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer to maintain this temperature throughout the frying process.
5. Fry the doughnuts
   Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon. Fry for about 2 minutes per side or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Prepare the glaze
   While the doughnuts are cooling, whisk together the powdered sugar, milk, and lemon zest in a bowl until smooth. Add more milk if needed to achieve desired consistency.
7. Glaze the doughnuts
   Once the doughnuts have cooled slightly but are still warm, dip the tops into the glaze, allowing excess to drip off. Place on a wire rack to let the glaze set, about 10 minutes.