Get out in those English hedgerows and go on a blackberry hunt! These blackberry custard doughnuts are really worth the trip out.
Get out in those English hedgerows and go on a blackberry hunt!
This wonderful recipe is from our friend at Wilde Orchard. We love her recipes and she explained that "the best way to start a weekend is by waking up and having fresh donuts filled with super vanilla-y, creamy custard and sticky, sweet blackberry jam" so don't wait to bake these, get going now, pronto!
Blackberry Custard Doughnuts
Prep time Cook time 6 mins - Total time 2 hours 6 mins
525g plain flour
50g caster sugar
14g dried yeast
125ml milk (warmed)
2 large free range eggs
25g butter (melted)
Canola Oil for frying
In a large bowl place the flour.
In a medium sauce pan warm the milk to body temperature. Add in the sugar and yeast and let stand for 5 minutes to activate the yeast.
Add to the milk and yeast mixture, the eggs and the melted butter.
Add this to the flour along with 100ml of water. Mix until a dough forms.
You can knead this for 10 minutes or for 5 minutes in a mixer with a dough hook on medium speed.
Leave the dough to rest for 1 hour or until doubled in size in a lightly oiled bowl. Cover with cling film.
Once the dough has doubled, knock all the air out by gently kneading it. Then divide into 14 donuts. Mine weighed 75g each.
Leave them on a lightly oiled baking tray to prove again for 30 minutes. Cover with a damp tea towel.
Meanwhile, in a large, high sided pan, heat 2 litres of canola or vegetable oil to 180c. Fry to donuts for 2-3 minutes per side. Until they are golden and fluffy.
Drain them on some kitchen paper, then toss them in sugar.