Blackberry Doughnuts Recipes

BLUEBERRY CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
• In a separate bowl, whisk together the flours, baking soda, and baking powder.
• Add the eggs and yolk to the mixer and cream until blended.
• In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
• Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
• Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
• When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
• In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

BLACKBERRY DOUGHNUTS

Steps:

• Melt the butter in a pan over a low heat. Gently warm the milk in another pan. Mix the yeast with 1 tsp of sugar and 40ml warm milk, and set aside for 15 mins.
• Sift the flour and a large pinch of salt into a bowl and stir in the rest of the sugar. Pour in the yeast mixture, the rest of the milk (reheat if you need to, but make sure it's not too hot), the melted butter and the egg, then mix into a dough. Tip out onto a lightly floured surface and knead for 5-10 mins, then put in a bowl and cover with cling film. Leave for 45 mins-1 hr, or until doubled in size.
• Meanwhile, make the jam. Put a saucer in the freezer. Warm the sugar over a low heat in a saucepan for a few mins, being careful not to burn it. Add the blackberries and cook until they release their juice, then add the lemon juice, turn up the heat and bring to the boil, stirring gently.
• Skim off any surface scum and boil for about 8 mins. Spoon some jam onto the cold saucer - if it forms a skin that wrinkles when touched, it's ready. If it isn't ready yet, keep cooking and testing. Leave to cool slightly while you finish making the doughnuts.
• Knock the air back from the dough for a min or so, then divide and shape the dough into 10 balls. Transfer the balls to oiled baking sheets and cover with cling film - make sure it's puffed up so it doesn't touch the doughnuts. Leave to prove for 30 mins.
• Heat the oil in a deep-fat fryer, or fill a saucepan one-third full of oil and heat until it reaches 180C (a piece of bread should turn golden in a few seconds). Put some sugar on a large plate. Fry the doughnuts in batches of two or three for 1 min each side until golden. Remove with a slotted spoon, drain on kitchen paper and roll immediately in sugar.
• Use a jam syringe or piping bag to fill the doughnuts with jam (make a little slit in the top of each doughnut with a knife first if that helps), then dust with more sugar. Serve with crème anglaise or custard. If you have any jam left over, spoon it into a sterilised jar. The jam will keep for a couple of weeks.

DOUBLE BERRY DOUGHNUTS

Steps:

• Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
• Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
• In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
• In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.

BERRY-FILLED DOUGHNUTS

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

PACIFIC NORTHWEST BLACKBERRY FILLED DOUGHNUTS WITH WHITE CHOCOLATE GANACHE AND TOASTED HAZELNUTS

Steps:

• Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly.
• While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
• Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain.
• Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts.
• Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened.