Description
Soft homemade donuts with enriched dough get dipped in fresh Blackberry Glazed Donuts coating. These puffy rings bring bakery-quality treats right to your kitchen table.
Ingredients
For the Dough:
- 11 grams active dry yeast
- 235 ml whole milk, lukewarm
- 60 grams granulated sugar (divided)
- 530 grams all-purpose flour
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 135 grams unsalted butter, softened and cubed
- 2 liters vegetable or canola oil for frying
For the Blackberry Glaze:
- 135 grams fresh or frozen blackberries
- 1 tablespoon fresh lemon juice
- 230 grams powdered sugar, sifted
- 2–3 tablespoons heavy cream
- Pearl sugar or sprinkles for topping (optional)
Instructions
- Mix yeast, lukewarm milk, and 1 tablespoon sugar in a bowl. Let sit for 12 minutes until foamy.
- Combine flour, remaining sugar, and salt in a stand mixer bowl fitted with dough hook.
- Add eggs, vanilla, and yeast mixture to flour. Mix on low for 4 minutes until combined.
- Gradually add butter cubes while mixing on low. Increase to medium speed and knead for 9 minutes until dough pulls from bowl sides.
- Test dough by stretching a small piece thin. It should form a translucent sheet without tearing.
- Turn dough onto greased counter and knead 5-6 times. Form into a ball and place in greased bowl.
- Cover with plastic wrap and let rise in warm place for 90 minutes until doubled.
- Deflate dough by pressing down and kneading 5 times.
- Cut 10 parchment paper squares (4 inches each). Spray lightly with oil and arrange on baking sheets.
- Roll dough on floured surface to ¾-inch thickness. Rest for 2 minutes.
- Cut circles with floured 3-inch cutter. Cut 1-inch holes from centers. Place each ring on parchment square.
- Cover with damp towel. Let rise 50-90 minutes in warm place until doubled.
- Heat oil in heavy pot to 345°F using candy thermometer.
- Slide 2-3 donuts on parchment into oil. Remove parchment with tongs. Fry 2 minutes per side until golden. Drain on paper towels.
- Simmer blackberries and lemon juice over medium heat for 6 minutes, mashing with a fork.
- Strain berry mixture through fine mesh strainer. Discard seeds. Cool juice for 10 minutes.
- Whisk berry juice with powdered sugar and 2 tablespoons cream. Adjust consistency with more cream or sugar as needed.
- Dip cooled donuts in glaze. Place on wire rack and sprinkle with pearl sugar. Let set for 12 minutes.
Notes
- Refrigerate dough for 25 minutes after first rise if too soft to roll.
- Flour your cutters before each cut to prevent sticking.
- Parchment squares help transfer donuts to oil without deflating them.
- Cast iron pans maintain steady oil temperature for even frying.
- Store in airtight container for up to 2 days at room temperature.
- Donut holes fry in about 30 seconds per side.
- Prep Time: 30 minutes
- Cook Time: 25 minutes (Proof Time: 2 hours 20 minutes)