Shane cooks

Blackberry Jam Doughnuts with Cinnamon Custard

Blackberry Jam Doughnuts with Cinnamon Custard
Preparation time:
2 hours 40 minutes
Cooking time:
20 minutes
Serves:
11

Nothing says autumn more than delicious blackberries! These warm sugary homemade doughnuts are filled with delightful blackberry jam and served with earthy-sweet cinnamon custard. Once you try homemade doughnuts, you will never look back! These are the perfect autumnal dessert to celebrate the best flavours the season has to offer!

  • Ingredients

    For the dough:
    • 200g plain flour
    • 20g caster sugar
    • 60ml milk
    • 5g dried yeast
    • 2 medium eggs
    • Pinch salt
    • 100g butter, room temp
    For the cinnamon custard:
    • 100ml cream
    • 350ml milk
    • 2 large egg yolks
    • 1 .5 tbsp cornflour
    • 1/2 tsp ground cinnamon
    • 40g caster sugar
    • Dash vanilla extract
    To finish:
    • 250g caster sugar for rolling the cooked doughnuts in
    • 1 jar blackberry jam
  • Method

    For the dough:
    • Add the yeast into the lukewarm milk for the doughnut dough and set it aside for 5 minutes.
    • Place the flour, sugar, salt and eggs into the bowl of your Kenwood stand mixer and add the milk and yeast.
    • Using the dough hook attachment, mix for 5 minutes until the dough comes together.
    • To this, add the butter and mix for a further 6-8 minutes until the dough is smooth and shiny. You may need to scrape the bowl down during mixing.
    • Place this sticky dough into a greased bowl, cover with cling film and pop into the fridge overnight.
    • The following day, take the dough out and dive into 11 x 45g rolls and on a lightly floured work surface, roll into neat balls.
    • Place these dough balls onto a lined tray and cover them with a kitchen cloth and allow them to prove until almost double in size. As these are fridge cold and depending on the warmth of your kitchen, this may take 2 hours.
    For the custard:
    • Place the cream, milk and vanilla into a medium-sized saucepan and heat gently and remove from the heat.
    • In a separate bowl, whisk the egg yolks, cornflour, caster sugar and cinnamon for 2 minutes until creamy.
    • Add a small amount of the warm milk to the egg mix and stir.
    • Once blended, add the remaining milk and mix well.
    • Place this mix back into a clean saucepan and over a gentle heat stirring continuously with a spatula until it begins to thicken. Never bring this mixture to a boil, as it will curdle.
    • Once thick, remove and keep at room temperature until needed or pop a layer of cling film directly on top to stop a skin from forming and chill until needed.
    • Please remember this custard contains fresh eggs, so it cannot be reheated.
    To cook the doughnuts:
    • Preheat your deep fryer to 170C and carefully add the doughnuts, do not overfill as the temperature of the oil will drop, and the doughnuts will be greasy.
    • They will take up to 40 seconds to cook on each side, and once cooked, remove and toss in the caster sugar.
    • Once cold, fill a small piping bag with blackberry jam and fill up the doughnuts, then simply dunk in your cinnamon custard and enjoy.

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