Blueberry Cobbler Doughnuts

In this video I make my version of blueberry cobbler doughnuts using freshly picked New York blueberries, all from scratch. Blueberry Jam: Blueberries - 2 Cups Sugar - 1 Cup Splash of water Cornstarch - 2-3 Tbsp (Use only what you need) Crumb: AP Flour - 1 Cup Brown Sugar - 1/2 Cup Cinnamon - 1 Tbsp Melted Butter - 4 Tbsp (Use more if necessary) Glaze: Powdered Sugar Water Vanilla (to taste) (Add just enough water to powdered sugar until thick and smooth) Doughnut Dough (Makes 25 Doughnuts) Whole Milk 15oz - 425g Yeast (active dry) 1.25oz - 35g Bread Flour 9.75oz - 276g Whole Milk 5oz - 142g Egg Yolk 4.5oz - 127g (9 yolks) Vanilla 0.12oz - 3.5g Bread Flour 13.25oz- 376g Sugar 5oz - 142g Salt 0.25oz - 7g Melted Butter 5oz - 142g Bread Flour 11.4oz - 323g Timestamps 00:00 Intro/Blueberry Picking 00:26 Making Blueberry Jam 01:05 Making the Crumb 01:32 Making the Glaze 01:59 Making the Dough 03:27 Shaping 04:30 Rolling and Cutting the Doughnuts 05:57 Frying 06:34 Final Assembly 08:11 Outro