Before we get started, you’re gonna need to go and put on your comfy pants! These Blackberry Custard Donuts are gonna be your Friday High Five! ✋ And, you’ll want to eat them all in one sitting. Promise.
Let’s not beat around the bush. When Friday rolls around we’re all more than ready to fall of the no carbs wagon. Not that I ever get on the “no carbs” wagon. ‘Cause donuts and sourdough and pasta. Need I go on? No, I thought not.
Anyway, you know what I mean. The best way to start a weekend is by waking up and having fresh donuts filled with super vanilla-y, creamy custard and sticky, sweet blackberry jam. If I could, I would eat these every Saturday morning. But, sometimes you gotta sneak in some porridge and chia seeds, ya know?
These did take a couple of goes to get just right, though. The first time they were over proved and ended up a bit dense, so they didn’t cook properly. I also thought that I made them too big. If that’s even a thing… a donut being too big. Phhhh, whatever!
Now, I admit that homemade donuts aren’t for everyone…. no, wait. Yes, they are for everyone… to eat. Just not for everyone to make. I appreciate that some people read a recipe that starts with “activate the yeast” and they’re like “no, thanks.”
If that’s you, just hear me out. These donuts are super simple. They just take a little time to rest. But, their isn’t anything complex about it. The secret weapon of all this is that I used store bought jam! 😯 I used to be a total jam snob and not use anything but homemade. Now, I just go with a great brand that doesn’t use too much sugar.
You will be so happy that you made these donuts this weekend. You are soooo gonna need those comfy pants, guys!
In other news this week… 1. I bought a seed growing kit for micro herbs! I CAN NOT wait to start growing my own!!!! They are almost impossible to buy in Northern England unless you mail order them. The one and only time I did that, they arrived dead! 😕 I’m so excited to try growing my own. You may be seeing progress pictures of their growth. A bit like when strangers start showing you photos of their grandkids. Yeah. It
might will be like that. Hope you don’t mind.
I’m not sure why I labeled that bit as news bit no.1 because I don’t have a no.2. Sorry.
The only thing I have left to say in this post is happy weekend and you NEED to make these donuts this weekend. Pinky swear me that you will!
After you make them on Saturday and eat them all in one morning/afternoon, you can make them on Sunday night so that you can ever so gently re-heat them in the microwave on Monday morning, so that the jam goes all gooey and the custard gets warm and creamy and enhances the flavour of the vanilla.
You guys, my mind goes to the dirty places all the time. I need help! Or maybe I can bring you all to the dark side with me. You’ll love it here. We have warm donuts.
Blackberry Custard Donuts
- 525 g plain flour
- 50 g caster sugar
- 14 g dried yeast
- 125 ml milk warmed
- 2 large free range eggs
- 25 g butter melted
- 100 ml water
- Canola Oil for frying
In a large bowl place the flour.
In a medium sauce pan warm the milk to body temperature. Add in the sugar and yeast and let stand for 5 minutes to activate the yeast.
Add to the milk and yeast mixture, the eggs and the melted butter.
Add this to the flour along with 100ml of water. Mix until a dough forms.
You can knead this for 10 minutes or for 5 minutes in a mixer with a dough hook on medium speed.
Leave the dough to rest for 1 hour or until doubled in size in a lightly oiled bowl. Cover with cling film.
Once the dough has doubled, knock all the air out by gently kneading it. Then divide into 14 donuts. Mine weighed 75g each.
Leave them on a lightly oiled baking tray to prove again for 30 minutes. Cover with a damp tea towel.
Meanwhile, in a large, high sided pan, heat 2 litres of canola or vegetable oil to 180c. Fry to donuts for 2-3 minutes per side. Until they are golden and fluffy.
Drain them on some kitchen paper, then toss them in sugar.
Once they are cool fill with the jam and custard.