Daily Mirror (Northern Ireland)
Blackberry doughnuts
Serve these blackberry doughnuts warm with custard, which goes particularly well with the zingy jam filling. They take a little effort but are so worth it BBC Good Food daily recipe to collect
floured surface and knead for 5-10 mins, then put in a bowl and cover with cling film. Leave for 45 mins to an hour, or until doubled in size.
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Meanwhile, make the jam. Put a saucer in the freezer. Warm the sugar over a low heat in a saucepan for a few mins, being careful not to burn it. Add the blackberries and cook until they release their juice, then add the lemon juice, turn up the heat and bring to the boil, stirring gently.
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Skim off any surface scum and boil for about 8 mins. Spoon some jam onto the cold saucer – if it forms a skin that wrinkles when touched, it’s ready. If it isn’t ready yet, keep cooking and testing. Leave to cool
250g jam sugar slightly while you finish making the
500g blackberries doughnuts.
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½ lemon , juiced Knock the air back from the dough
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Melt the butter in a pan over a low for a min or so, then divide and heat. Gently warm the milk in another shape the dough into 10 balls. Transfer pan. Mix the yeast with 1 tsp of sugar the balls to oiled baking sheets and and 40ml warm milk, and set aside for cover with cling film – make sure it’s 15 mins. puffed up so it doesn’t touch the
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Sift the flour and a large pinch of doughnuts. Leave to prove for 30 mins. salt into a bowl and stir in the rest of Heat the oil in a deep-fat fryer, or fill the sugar. Pour in the yeast mixture, the a saucepan one-third full of oil and rest of the milk (reheat if you need to, heat until it reaches 180C (a piece of but make sure it’s not too hot), the bread should turn golden in a few melted butter and the egg, then mix seconds). Put some sugar on a large into a dough. Tip out onto a lightly plate. Fry the doughnuts in batches of 50g unsalted butter
150ml whole milk
1 tbsp fast-action dried yeast (from a sachet)
1 tbsp golden caster sugar , plus extra to coat the doughnuts
300g strong white bread flour , plus extra for dusting
1 egg , lightly beaten
Vegetable oil , for the tins and for deep-frying
Custard , to serve
FOR THE BLACKBERRY JAM
two or three for 1 min each side until golden. Remove with a slotted spoon, drain on kitchen paper and roll immediately in sugar.
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Use a jam syringe or piping bag to fill the doughnuts with jam (make a little slit in the top of each doughnut with a knife first if that helps), then dust with more sugar. Serve with crème anglaise or custard. If you have any jam left over, spoon it into o a sterilised jar. The jam will ll keep for a couple of weeks.