1. In the bowl of a stand mixer, combine the granulated sugar and the grated blood orange zest. Use your fingertips to rub the zest into the sugar. It should be very fragrant. Add the soft Kerrygold Unsalted Butter to the bowl, and begin mixing on medium speed with the paddle attachment. Beat until the mixture is light in color and starts to look fluffy.
  2. Add the eggs, milk, sour cream, and pure vanilla extract to the bowl. Beat on medium low speed for 2 minutes until well combined.
  3. With the mixer off, add the flour, baking powder, baking soda, and salt to the bowl. Use your fingertips to gently mix the dry ingredients. Mix on low speed for 1-2 minutes until the dough comes together, and all of the flour is incorporated, with no dry patches remaining. Scrape the bottom of the bowl with a rubber spatula to make sure all of ingredients are thoroughly combined.
  4. Pour the dough out onto a large piece of plastic wrap. Wrap the dough tightly, and refrigerate for 1 hour.
  5. Fill a medium heavy bottomed pot with 3 inches of a neutral oil (vegetable, canola, avocado). Use a candy thermometer to gauge the temperature, and bring the oil up to 350°F over medium heat.
  6. Dust the work surface with flour, unwrap the dough, and place on the work surface. Roll out the dough to 1/2-inch thickness. Use a doughnut cutter, or a 3-inch biscuit cutter to stamp out as many doughnuts as possible for the first roll. Set them aside. Gently press the scraps together, re-roll, and cut out the remaining doughnuts.
  7. Place a wire baking rack on a baking sheet, set aside. Fry the doughnuts in batches, usually about 3 at a time, 3 minutes on the first side, then flip, and another 2 minutes until golden brown. It’s important to maintain consistent temperature of 350° when frying the doughnuts, for even cooking. Let the fried doughnuts drain on the baking sheet lined with the wire rack.
  8. Make the glaze. In a small saucepan, combine the blueberries and granulated sugar. Cook over medium heat for 5 minutes until the blueberries begin to burst and break down. Use a spoon to mash the blueberries and stir until a bright purple syrup forms. Set aside.
  9. In a medium size mixing bowl, combine the powdered sugar, blood orange juice, and salt. Then add only the syrupy juice from the blueberry mixture (this brightens the color of the glaze naturally). Whisk until you reach your desired glaze consistency. To thin the glaze, add more orange juice. To thicken, add more powdered sugar.
  10. Dip the doughnuts into the glaze, shaking off any excess, and place back on the wire rack to set (about 15 minutes). Enjoy!

Recipe by Lion’s Bread.