Blueberry Fritters with Browned Butter Glaze are soft and light and full of fresh blueberries. The browned butter glaze is the perfect way to enhance the flavor of the yeasted dough.

 
These fritters rival the fritters that I’ve had at any Mom & Pop doughnut shop.They will blow your mind when you eat them while they are still warm and they even taste good the next day.
The dough will work with apples, peaches, or strawberries as well.
To make these Blueberry Fritters, you’ll start with a yeast dough flavored with vanilla extract, cinnamon, and nutmeg. The dough is slightly sweetened but most of the sweetness comes from the glaze.

 
There’s no need to knead the dough (no pun intended!) if you have a dough hook for your electric stand mixer. It can do all the work for you. The dough will need about 1 1/2 hours to rise. Place it in a warm pace. Near a window in the sun or on top of the dryer while it is on work well.
After the dough has doubled in size, roll it out into a 10-inch square. Sprinkle it lightly with water and arrange the blueberries on half of it. Fold the dough over to sandwich the blueberries and seal the edges. Roll the dough into a square again and cut it into 100 1-inch pieces. This is really quick and easy to do with a pizza cutter.

 
Arrange the pieces into 10 mounds on a greased baking sheet. Cover with a dish towel and let rise for 30 minutes. Go ahead and make the glaze because you want to glaze the fritters while ...