Fluffy donuts filled with gingery blackberry jam and sprinkled with spiced sugar. These may become a fall and winter favorite! Homemade donuts can be a true labor of love, but we’ve streamlined some of the process to make it as smooth as possible. The jam can be made up to 5 days in advance.
Prep Time:
45 minutes
Cook Time:
1 hour
Serves:
12
Ingredients
Spice blend
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
Dough
1 packet (2 ¼ teaspoons) instant yeast
1 cup whole milk
1/4 cup sugar
1/4 cup molasses
2 large eggs
8 tablespoons unsalted butter, melted and slightly cooled
5 cups all-purpose flour
3 1/2 tablespoons spice blend
1 teaspoon kosher salt
Jam
1/3 cup water
3 tablespoons cornstarch
3 packages (6 ounces each) Driscoll’s Blackberries
1 cup sugar
Juice of 2 medium lemons
3/4 teaspoon ground ginger
Coating
1 1/2 cups sugar
Remaining spice blend
Frying
1-2 quarts vegetable oil or peanut oil
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.
