Blackberry Jam & Custard Donuts

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

Whoever invented doughnuts, it’s fair to say, is a genius. The truth is that we will probably never know the identity of this pioneer. But that doesn’t stop me from wanting to honour their memory frequently, by frying up a batch.

 

And I’d like you to meet the one and only yeast donut I’m ever going to make again.

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

On this particular occasion I chose to stuff these puppies with a decadent pastry cream, swirled with smooth blackberry jam. Swoon.

 

As decadent as that filling sounds (and is) it’s the actual donut itself that is the revelation here.

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

These are the lightest, most feathery-textured pillows of dough that I have ever had the pleasure of eating. No purchased donut could possibly compare to these. They are like eating yeasty, lemon-scented clouds.

 

The secret, I think, is using water as the main source of liquid in the dough. I know that seems counter intuitive, you’d think that more fat would make for a softer dough. But when the doughnuts hit the hot oil, the water turns to steam, causing the donuts to puff up and become ethereally light.

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

The jam and custard filling is decadent. Blackberries are one of my favourite fruits, and their sweet-tart flavour pairs perfectly with the rich vanilla custard and lemony donuts.

 

In such small quantities pastry cream is super easy to make, definitely nothing to be intimidated by, but you could easily just use plain jam. Or Nutella. Or any fruit compote. What I’m saying is, there’s no bad way to eat these.

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

It’s nearly the weekend everyone. Let’s make donuts. Let’s eat donuts. Let’s throw caution to the wind, and jam into the custard. Let’s make a godawful mess.

 

Shit, we’re grown ups – if we can’t make donuts now when can we!? Let’s live a little!

 

xx Sarah.

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

 

Blackberry Jam & Custard Donuts
 
The lightest yeasted donuts of all time, stuffed with vanilla custard and blackberry jam.
Author:
Serves: 9
Ingredients
For the doughnuts:
  • 1 + ⅔ cups (250g) plain flour
  • 2 tbsp (30g) caster sugar, plus ½ cup (110g) extra for coating
  • 1 tsp (5g) salt
  • 2 tsp (10g) dried yeast
  • 2 eggs
  • zest of half a lemon
  • ¼ cup + 2 tsps (75ml) warm water
  • 4 + ½ tbsp (65g) butter, softened
  • oil for frying (I used canola)
For the filling:
  • ½ cup cream
  • ¼ cup milk
  • 1 tsp vanilla
  • 2 egg yolks
  • 2 tbsp caster sugar
  • 2 tbsp cornflour (cornstarch if you're in the US)
  • ¼ cup smooth blackberry jam
Instructions
  1. First, place all the ingredients for the donuts, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
  2. With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
  3. Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
  4. While the dough is rising, make the filling. Place the cream, milk and vanilla into a small saucepan, and place over a medium heat.
  5. In a small bowl, whisk together the egg yolks, caster sugar, and cornflour. When the milk begins to bubble around the edges, remove it from the heat, and slowly whisk it into the egg mixture.
  6. Pour the mixture back into the pan, and place over a medium heat, whisking constantly. Cook until the mixture boils and becomes very thick - about 3 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.
  7. When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out 9 donuts using a 2.5inch (5cm) round cutter. Place the dougnuts on a lined baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
  8. When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer), heat the oil over a low flame, until it reaches 170C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
  9. Fry the donuts a few at a time (don't crowd the pan) for about 1 minute each side or until they are golden brown and cooked through.
  10. Drain the donuts on paper towels, and when they are all fried, toss them in the extra caster sugar.
  11. To fill the donuts, ripple the cooled pastry cream with the blackberry jam, and then place the mixture into a piping bag fitted with a ¼ inch (1/2 cm) nozzle. Press the piping bag into the side of each donut, and squeeze until you can feel the weight of the donut increase slightly. Continue until all the donuts are filled, and then cram one in your face immediately!

 

 

Blackberry Jam  and Custard Donuts | The Sugar Hit

35 Comments

    • We made this recipe for our office party and everyone loved it!! Thanks for sharing this awesome recipe!

    • I will defiantly try this receipt. Everyone that I have tried in the past comes out heavy and to much like a cake donut.

  1. Just discovered your blog, so my first impression was of these phenomenal looking donuts. I’m hooked. You win May 30, 2014. Congrats.

    Drowning in drool…

    • Haha, I’m so glad you found me! Welcome!

  2. Jam AND Custard filling? Oh good gravy, now we’re talking! And that pillowy-soft texture… I can’t even. These are foodgasm-inducing!

  3. Thank you for freeing me from a lifetime of shackles. I have always been most-cruelly forced to choose between jelly- or Custard- filled. The sun has truly risen on a new day.

    • Bless you. This comment is amazing.

  4. Heck to the yes!! Doughnuts and friday and cream and blackberries!! Need!

  5. These sound so good, but
    I’m curious about how they keep? What’s the best way to store them do you think? Also by dried yeast do you mean the instant dried stuff you can buy in sachets? Sorry for all the questions but I’m eager to make these and don’t want to mess them up!

    • Hey Katie – these are best eaten on the day they’re made (like most fried things). Because of the custard filling, they do need to be kept in the fridge. When you want to eat them I would take them out of the fridge for a while to let them come up to room temperature, otherwise they can be a little hard. As for the yeast, yep it’s those dried sachets.

      Hope you love em!
      xx
      Sarah

  6. Yes. Doughnut inventor = genius. People that take doughnuts and make them extraordinary = also genius. Love these.

  7. I am going to exercise my rights as a grown-up and have these doughnuts asap. What’s the point of being an adult if you can’t have gorgeous desserts like these whenever you freaking want?!

  8. I am drooling over these pictures and wishing I had these for my breakfast right now. So delicious!!

  9. These look like amazing, sexy, danger…if a doughnut could be all of those things, these are!

  10. These looked SO delicious! But my dough stuck to the parchment paper? I threw em in the fryer anyway but they obviously didn’t turn out. But the flavor and texture were both good. Too little flour? Maybe something with the butter? Any suggestions?

    • Firstly, I’m super glad you liked the flavour and texture! As far as the sticking goes, I’d say the best thing to do would be to sprinkle a little flour onto the parchment! Mine had a bit left on them from being rolled out, but if yours were a little more wet, that would be the culprit.

      • Thank you so much for your reply! I’ll definitely try them again and let you know how they come out

  11. I love jelly doughnuts, and filled with custard??? oh man!!! great stuff… I ‘m afraid to make them though… I might eat them all!!!!

  12. What is Caster Sugar??

    • Hi Beth, Caster Sugar is a fine-grained granulated sugar. Finer than regular sugar, but not as fine as powdered sugar. If you can’t get it, just regular granulated sugar is fine!
      xx
      Sarah

      • This is also called superfine sugar.

  13. as someone without a stand mixer, I’m curious as to why you integrate the butter the way you do. couldn’t I just as easily melt it or work it in with the rest of the dough ingredients initially?

    • Hi Jb – the reason for my particular methodology is that fats (in this case butter) act as gluten inhibitors. They coat the flour and prevent gluten strands from forming, which in turn prevents the donuts from rising well and becoming light and tender. So the dough must be kneaded sans butter first, to create good strong stretchy dough, before incorporating the butter. And at that point, it’s a lot easier to incorporate soft butter, rather than trying to force a liquid (melted butter) into the dough. Unfortunately this one is hard to do without a mixer – sorry about that!
      xx
      Sarah

      • I ended up just using my hands and they turned out great. Thanks!

        • That’s awesome! I’m so glad you tried it anyway, and that they turned out! Kudos to you – you deserve your donuts for sure.

Leave a Comment

Your email address will not be published. Required fields are marked *

About Sarah

Sarah Coates| The Sugar Hit

I'm Sarah, and this is my blog THE SUGAR HIT! If you like Baking, Street Food, Desserts, and Eating (especially if everything's been kicked up a notch) then you've come to the right place! Welcome!

Subscribe

Sponsors

Follow Me on Instagram!

 This Chcolate Chip Amaretto Torte is from @topwithcinnamon's book! The recipe is totally gorgeous and it's on the blog now! #TWCcookbook #topwithcinnamon  This Pear Tarte Tatin with Pistachio & Vanilla is a total BABE. And it's on the blog now! Link in profile, lovelies!
 On the blog for Street Food Monday is this, maybe the most delicious sandwich of all time,the Bacon Sarnie! London represent! Link in profile.  Ok so, @katherine_sabbath is an amazingly talented Aussie baker. She makes the most BONKERS cakes, like real-life Willy Wonka shiz. And she's giving away these white chocolate teeth! I WANT THEM! But either way, if you like bad-ass cakes, you should follow her. #katherinesabbathgiveaway


Archive