Blackberry Gingerbread Donuts

Spice blend

1. PLACE 2 tablespoons ground ginger into a small bowl.
2. ADD 2 teaspoons ground cinnamon.
3. ADD 1/2 teaspoon ground cloves and ADD 1/2 teaspoon ground nutmeg.
4. ADD 1/2 teaspoon ground allspice and ADD 1/4 teaspoon ground black pepper.
5. STIR to combine.
6. SET ASIDE spice blend until needed.

Dough

1. BUTTER or COAT with cooking spray a rectangular or square baking pan and SET ASIDE.
2. PLACE 1 packet (2 ¼ teaspoons) instant yeast into a mixing bowl or the bowl of a stand mixer fitted with a dough hook.
3. SET ASIDE yeast.
4. PLACE 1 cup whole milk into a small saucepan.
5. ADD 1/4 cup sugar and ADD 1/4 cup molasses.
6. COOK over medium low heat and STIR to DISOLVE sugar.
7. CONTINUE COOKING just until mixture begins to steam. Do not overcook.
8. POUR warm milk mixture over yeast and STIR until yeast is dissolved.
9. CRACK 2 large eggs into milk mixture.
10. POUR 1 stick (8 tablespoons) melted and slightly cooled unsalted butter into milk mixture.
11. BEAT until thoroughly combined.
12. SET ASIDE milk mixture.
13. PLACE 5 cups all-purpose flour into a medium bowl.
14. ADD 3 ½ tablespoons spice blend and ADD 1 teaspoon kosher salt.
15. WHISK to combine.
16. ADD flour mixture to milk mixture.
17. BEAT on low 5 minutes and SCRAPE DOWN sides of bowl as needed.
18. INCREASE speed to medium and BEAT 5 – 8 minutes until dough can be stretched into a translucent sheet without tearing.
19. TRANSFER dough to prepared pan and COVER with a lid or with a damp kitchen towel.
20. ALLOW dough to rise at room temperature 30 minutes.
21. TRANSFER dough to refrigerator and ALLOW to rise 12 –18 hours.

Jam

1. PLACE 1/3 cup water into a small bowl.
2. ADD 3 tablespoons cornstarch.
3. STIR thoroughly and SET ASIDE cornstarch mixture.
4. PLACE 3 packages (6 ounces each) blackberries into a medium saucepan.
5. ADD 1 cup sugar.
6. ADD the juice of 2 medium lemons.
7. ADD ¾ teaspoon ground ginger.
8. BRING to a boil over high heat.
9. MASH and STIR using a potato masher until blackberries are pureed.
10. REDUCE heat to medium and COOK 10 minutes and STIR occasionally.
11. STIR cornstarch mixture and POUR into jam.
12. BRING jam to a boil over high heat.
13. COOK 2 – 3 minutes and STIR frequently until jam is thickened.

Coating

1. PLACE 1 ½ cups sugar into a small bowl.
2. ADD remaining spice blend.
3. STIR to combine.
4. DIVIDE mixture into 2 portions and SET ASIDE until needed.

Shaping

1. CUT 12 squares of parchment paper 4 inches by 4 inches and PLACE onto a baking sheet.
2. SPRINKLE a work surface lightly with flour.
3. TURN OUT dough onto work surface.
4. ROLL OUT dough to a 12-inch by 16-inch rectangle.
5. CUT dough into 12 squares 4 inches by 4 inches using a pastry cutter or sharp paring knife.
6. PLACE each dough square onto a square of parchment paper.
7. COVER lightly with plastic wrap or kitchen towel.
8. ALLOW dough to rest 45 minutes.

Frying

1. PLACE a cooling rack over a baking sheet and SET ASIDE.
2. FILL a heavy bottomed pot with 2 – 3 inches vegetable oil or peanut oil.
3. PREHEAT oil to 350°F and MONITOR temperature continuously with a cooking thermometer.
4. DROP 2 donuts (including parchment paper squares if sticking) into hot oil. (REMOVE parchment papers from oil with a slotted spoon once they separate from dough.)
5. COOK donuts 2 – 3 minutes until lightly browned.
6. TURN donuts and COOK 2 – 3 minutes longer until lightly browned.
7. TRANSFER donuts to spiced sugar mixture and TOSS until evenly coated.
8. TRANSFER donuts to prepared wire rack.
9. REPEAT with remaining dough and REFRESH spiced sugar mixture as needed when it stops sticking to donuts.

Air frying

1. PREHEAT air fryer to 335°F.
2. PLACE 2 donuts (including parchment paper squares if sticking) into hot air fryer.
3. COOK 5 – 6 minutes until lightly browned.
4. TURN donuts and DISCARD parchment paper squares.
5. COOK 5 – 6 minutes until lightly browned.
6. BRUSH with melted butter.
7. TRANSFER donuts to spiced sugar mixture and TOSS until evenly coated.
8. TRANSFER donuts to prepared wire rack.
9. REPEAT with remaining dough and REFRESH spiced sugar mixture as needed when it stops sticking to donuts.

Filling

1. TRANSFER jam to a piping bag fitted with a medium round tip.
2. POKE a hole into one side of each donut with a wooden skewer or cake tester and BORE OUT center.
3. INSERT piping bag tip into hole and FILL donut with jam.
4. GARNISH each donut with a fresh blackberry if desired.
5. SERVE immediately.