These blackberry donuts are extremely light and fluffy. After being fried, they are paired with a blackberry whipped cream and rolled in sugar! These donuts are adapted from letthebakingbegin.
Yield: 13 donuts
Preparation: 2 hr 30 min. (includes rising time)
Frying time: 2-4 min.
2 tsp. yeast
2/3 c. milk, heated to 100F
1/4 tsp. granulated sugar
2 1/4 c. all-purpose flour
3 tbsp. salted butter, room temp & cut into cubes
2 egg yolks
1 tbsp + 1 tsp. granulated sugar
1 tsp. honey
1/2 tsp. vanilla
1/3 c. granulated sugar
Blackberry Whipped Cream Filling:
1/2 c. blackberries
1 tsp. granulated sugar
8 oz. heavy whipping cream
1/2 c. powdered sugar
In a small bowl, combine the yeast, heated milk, and 1/4 tsp. granulated sugar. Set aside for 5-10 minutes, until the mixture begins to foam
In the bowl of a stand mixer fitted with the dough hook, combine the flour, butter, egg yolks, granulated sugar, honey, vanilla, and foaming milk-yeast mixture. Mix these ingredients on low until the dough comes together, approximately 2 minutes. Then, turn the mixer speed up to medium and mix the dough for 6-7 minutes, until the dough feels tacky and has a glossy appearance.
Form the dough into a ball using your hands, and grease the mixing bowl with non-stick cooking spray. Place a towel over the top of the bowl, and leave the dough to rise in a warm (but not hot!) environment until doubled in size, approximately 60 minutes.
Once the dough has doubled in size, roll the dough out on a lightly floured surface until the dough is approximately 1/2″ thick. Then, use a 3″ round biscuit cutter (or a cup with the same size) to cut out the donuts. Try to get about 7 donuts on the first roll, then roll the dough out again, and cut out 6 donuts.
Let the donuts rise in a warm environment until doubled in size, approximately 30 minutes.
If desired, start making the blackberry whipped cream. In a small bowl, lightly mash the blackberries and combine with the 1 tsp. of granulated sugar. Let the blackberries sit and macerate until you are finished cooking the donuts.
After the dough has doubled in size, heat about 2 inches of neutral oil (such as vegetable oil) in a heavy-bottomed pot to 325F.
Fry the donuts to be golden brown on each side, about 1-2 minutes on each side. Once fully cooked, transfer the donuts to a wire rack to cool off.
Blackberry Whipped Cream (continued):
Pass the blackberries through a fine-mesh sieve to separate the blackberries from the juice they have released. We will only be using the juice from the blackberries.
In the bowl of a stand mixer fitted with the whisk attachment, start whipping the heavy whipping cream with the powdered sugar. Once you start seeing tracks being made from the whisk in the whipped cream, slowly pour in the blackberry juice. Continue whipping until stiff peaks form.
Transfer the mixture to a piping bag (or a ziploc bag, and cut a hole at the bottom for piping)
Coating & Filling
Once the donuts are cool enough to handle, roll them in the granulated sugar until evenly coated. From this point, you can serve right away or you can fill them with the blackberry whipped cream.
To fill the donuts, take a toothpick to poke and create a hole in the side of the donut. Then, take your bag of whipped cream and fill the donut until the inside is filled. Serve and enjoy!
Donuts should be stored in the fridge in an airtight container. If desired, heat the donuts for a couple seconds in the microwave prior to eating. If you did not fill the donuts, they do not have to be refrigerated, but still store them in an airtight container. Donuts are best made and served on the same day, but will last up to 2 days after being made. Enjoy!
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights