Great Tasting Recipes

Nutrition
- Calories 496
- • Fat 13
g - • Cholestorol 7
mg - • Sodium 349
mg - • Total Carbohydrate 35
g - • Dietry Fiber 33
g - • Protein 9
g
Ingredients
- For the Blackberry Custard Filling:
- 2 Large FARMHOUSE EGGS®
- 10 oz. Frozen Blackberries, thawed, or 3/4 cup Fresh Berries
- 1/4 cup Granulated Cane Sugar
- 2 tbsp. Flour
- 1 cup Whole Milk
- 2 tbsp. Unsalted Butter
- For the Doughnuts:
- 1 1/2 tsp. Dry Active Yeast
- 2 tbsp. Granulated Cane Sugar
- 1/2 cup Warm Water
- 2 large Farmhouse Eggs (beaten)
- 1 tsp. Fine Sea Salt
- Zest of 1 Lemon
- 1/4 cup Olive Oil, or melted butter
- 2 cups All Purpose Flour
- Neutral Oil, for frying
- Fine Sugar, for garnishing
Preparation
- For the Blackberry Custard Filling:
- In a high speed blender, combine the blackberries sugar, flour, eggs, and milk. Pulse until smooth and creamy.
- Pour into a saucepan over medium heat. Stir consistently for 4-5 minutes, until thickened.
- Remove from heat and stir in the butter.
- Once the butter is incorporated, transfer the custard to a shallow bowl.
- Cover with plastic wrap and press tightly on the custard itself.
- Set in the fridge to cool.
- For the Doughnuts:
- In the bowl of a stand mixer, combine the yeast, warm water, and sugar. Whisk to combine then set aside for 5-8 minutes to activate the yeast.
- Add the beaten eggs, salt, lemon zest, and olive oil into the activated yeast mixture. Whisk to combine.
- Using the dough hook attachment on low speed, gradually add in the flour. Knead on medium speed for an addition 4-5 minutes, until a soft and pliable dough.
- Cover the bowl to rest in a warm environment for 1-2 hours, until doubled in size.
- Punch down the dough, cover, and refrigerate overnight. If wanting to make the doughnuts same day, continue to let them rise at room temperature for another 2 hours before proceeding to Step 6.
- Separate the risen dough into 8 equal pieces. Roll each piece into a tight, smooth ball. Alternatively, you can roll out the dough to 1 1/2" thick and use a 3" cookie cutter to cut the doughnuts.
- TIP: Place each doughnut on an individual square sheet of parchment paper for easy transfer when frying.
- Cover the doughnuts and let rise at room temperature for 1-2 hours, until doubled in size one last time.
- For Frying / Assembling:
- Heat the neutral frying oil to 350F. Line a baking rack with paper towels.
- Gently lower the doughnut ON the parchment paper into the frying oil.
- Cook for 1-2 minutes on each side, until lightly golden brown.
- Transfer the doughnuts to the paper towels to drain any excess oils. While the doughnuts are still hot, toss them in fine caster sugar.
- If needed, brush them lightly with olive oil before tossing.
- Transfer the Blackberry Custard to a piping bag with a sharp tip and pipe a generous amount into each cooled doughnut.
- Enjoy!