Blueberry and Cream Churro Donuts

Blueberry and Cream Churro Donuts

Photo and recipe credit Lindsay Strannigan


For the filling:
For the churro donuts:
  • 1 can Grands Biscuit Dough
  • 1/4 cup White Sugar
  • 2 teaspoons Cinnamon
  • Canola or Vegetable Oil, for frying


For the filling:
  1. Mix together whipped topping, blueberries, vanilla extract, lemon zest, and reserved 2 tablespoons of syrup from the can. Chill until needed.
For the churro donuts:
  1. Mix sugar and cinnamon with a fork on a plate. Set aside.
  2. Fill a large sauté or cast iron pan with up to an inch of oil over medium heat until it reaches 350°F. Fry 2-3 donuts at a time to a golden brown, flipping constantly, for about 3-5 minutes. Drain on paper towels.
  3. Coat warm doughnuts with cinnamon-sugar evenly. Set aside to fill.
  4. When donuts have cooled to room temperature, fill a pastry bag with the blueberry cream. Pierce side of each donut and insert the tip of the pastry bag and fill each donut with the blueberry cream mixture. Serve immediately.


8 donuts

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