Blackberry Cream Doughnuts

This is a wonderful time of the year when my kids get to celebrate both Christmas and Hanukkah. My home is decorated for Christmas but my kids are feasting on donuts. And when I say doughnuts I’m not just referring to the traditional jam, jelly or chocolate donuts. I’m talking tiramisu, dulce de leche, and fruit creams such as these blackberry cream doughnuts. Or, try strawberry cream or raspberry cream donuts.

About these blackberry Cream Doughnuts

These are of course the traditional fried doughnuts, yeast-risen made during the festive season of Hanukkah. Traditional Hanukkah doughnuts are filled with jam, and you can certainly do that. But, why not do something different? Right?

Last year, I chose to use fruit creams like strawberry cream, raspberry cream, blackberry cream. The results were that the kids had a feast and they still talk about it with my Aadi.

Working with a doughnut dough is not easy. A soft dough gives you light and fluffy doughnuts but it’s difficult to handle the dough. A stiffer dough is easy to work but will also give you a fairly dense doughnut. However, my recipe is fairly simple and easy. And, as you can see in the video, it’s easy to work with. The secret?

My secret to PERFECT Blackberry Cream Doughnuts

I have two secrets to share with you today for making my donuts. Often people hate making fried donuts, and that’s because they are not easy to handle. I agree. Well, here’s my secret.

1. Keep the dough soft, elastic and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your donuts when fried. I admit that soft dough is more difficult to handle. So, that’s why I have a second tip for you.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won’t fall apart even though it is puffed up.

Let’s talk ingredients and substitutes (Save/Pin)

• Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
• Butter – This adds richness to the dough. Do not add more butter as they will become very dark when frying.
• Milk – I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you use water, you may need a little more flour in this recipe.
• Tip – Check for consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast.
• Sugar – White sugar works excellent in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
• Flour – I always use all-purpose flour for most of my yeast recipes. Because it’s the most readily available. And yet, you can use bread flour as well for a softer texture.
• Nutmeg – I just love the flavor of nutmeg in my doughnuts but you are free to omit it.
• Blackberries – I have used frozen of course. I do not get fresh, not this time of the year at least. Both fresh or frozen will work just as well.

Useful Tips and Tools

• I prefer to make a small batch of doughnuts in a mixing bowl, and yet you can certainly use a stand mixer to make things easy on you.
• And, a whisk helps to mix things up easily like flour and salt as well as the yeast and water.
• I also prefer a good silicon spatula so I can bring things together in the center.
• Also, a rolling pin works for this recipe.
• I fry my doughnut in a skillet with oil. And yet, you can certainly use a deep fryer if you have one.

How to Make The Best Blackberry Cream-Filled Doughnuts (Save/Pin)

Activate yeast

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

Combine wet and dry ingredients

• Wet ingredients – To the prepared yeast mixture, add the egg and vanilla.
• Dry ingredients – In a bowl, combine flour, salt, spice, and grated nutmeg. Stir to combine well.

Raspberry Cream Doughnuts Progress Pictures1

Raspberry Cream Doughnuts Progress Pictures4

Raspberry Cream Doughnuts Progress Pictures3

Raspberry Cream Doughnuts Progress Pictures5

Prepare dough

• Add the wet ingredients into the dry ingredients – Yeast mixture to flour mixture. Combine well.
• When all the dry flour is incorporated – use the extra flour for kneading.
• Add the butter – You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).

Prove dough (1st rise)

• Place dough in an oiled bowl.
• Wrap with a plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

Raspberry Cream Doughnuts Progress Pictures6

Raspberry Cream Doughnuts Progress Pictures7

Make the doughnuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

Raspberry Cream Doughnuts Progress Pictures13

Raspberry Cream Doughnuts Progress Pictures12

Prove the donuts (2nd proof)

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

Raspberry Cream Doughnuts Progress Pictures8

Raspberry Cream Doughnuts Progress Pictures10

Raspberry Cream Doughnuts Progress Pictures9

Raspberry Cream Doughnuts Progress Pictures11

Deep-fry donuts

• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot about 360 to 375 F- (see my tips for perfect donuts below).
• Gently add the cold donuts to the oil – you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs the other side too.
• Continue to cook gently turning as necessary until golden brown.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

Raspberry Cream Doughnuts Progress Pictures1-2

Raspberry Cream Doughnuts Progress Pictures3-2

Raspberry Cream Doughnuts Progress Pictures2-2

Raspberry Cream Doughnuts Progress Pictures4-2

For the blackberry cream filling

• Whip the cream with powdered sugar and cornstarch.
• Combine the whipped cream, blackberry puree, and vanilla.
• Place the blackberry cream in a piping bag with a bismark pastry tube or similar.
• Once cooled, fill each doughnut with the cream mixture.
• Let the excess poke out a bit so it looks filled.
• Dust the doughnuts with powdered sugar.
• Top each with a teaspoon of more blackberry cream or jam.

Tips for Making Perfect Doughnuts every single time

• The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide.
  To check if the milk is the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
• The temperature of the oil  – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right.  Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
• How to test oil  – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.

Frequently Asked Questions

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Blackberry Cream Doughnuts

Author: Veena Azmanov

5 from 6 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 20 mins

Proofing Time: 1 hr 45 mins

Total Time: 2 hrs 25 mins

Calories: 262kcal

$10

Adjust Servings Here: 10 Donuts

Description

This Hanukkah season, create unique sufganiyot with wonderful fillings such as fruit creams like this blackberry cream doughnuts. A classic donut filled with blackberry and cream then topped with more blackberry cream. These are deep-fried and perfect for the festive season.

Ingredients

FOR THE DOUGH

• 120 ml (0.51 cups) Milk warm 110 F
• 1 1/2 tsp (1 1/2 tsp) Instant dry yeast
• 4 tbsp (4 tbsp) Sugar
• 1 (1 ) Egg large
• 320 grams (2.56 cups) All-purpose flour
• 60 grams (0.48 cups) All-purpose flour for kneading
• 1/2 tsp (1/2 tsp) Salt
• 1/4 tsp (1/4 tsp) Nutmeg
• 2 tbsp (2 tbsp) Butter
• 1 tsp (1 tsp) Vanilla extract

FOR DEEP-FRYING

• 1- liter (4.23 cups) Cooking oil for deep frying

FOR THE BLACKBERRY CREAM FILLING

• 120 ml (0.51 cups) Whipping cream
• 60 ml (0.25 cups) Blackberry puree
• 2 tbsp (2 tbsp) Powdered sugar
• 2 tbsp (2 tbsp) Cornstarch
• 1 tsp (1 tsp) Vanilla

GARNISH

• 2 tbsp (2 tbsp) Powdered sugar

ADJUST SERVINGS HERE – 10 Donuts

Instructions

ACTIVATE YEAST

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

COMBINE WET AND DRY INGREDIENTS

• Wet ingredients – To the prepared yeast mixture, add the egg and vanilla.
• Dry ingredients – In a bowl, combine flour, salt, spice, and grated nutmeg. Stir to combine well.

PREPARE DOUGH

• Add the wet ingredients into the dry ingredients – Yeast mixture to flour mixture. Combine well.
• When all the dry flour is incorporated – use the extra flour for kneading.
• Add the butter – You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).

PROVE DOUGH (1ST RISE)

• Place dough in an oiled bowl.
• Wrap with a plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

MAKE THE DOUGHNUTS

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

PROVE THE DONUTS (2ND PROOF)

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

DEEP-FRY DONUTS

• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot about 360 to 375 F- (see my tips for perfect donuts below).
• Gently add the cold donuts to the oil – you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs the other side too.
• Continue to cook gently turning as necessary until golden brown.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

FOR THE BLACKBERRY CREAM FILLING

• Whip the cream with powdered sugar and cornstarch.
• Combine the whipped cream, blackberry puree, and vanilla.
• Place the blackberry cream in a piping bag with a bismark pastry tube or similar.
• Once cooled, fill each doughnut with the cream mixture.
• Let the excess poke out a bit so it looks filled.
• Dust the doughnuts with powdered sugar.
• Top each with a teaspoon of more blackberry cream or jam.

Recipe Video

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Equipment

Stand Mixer

Meas Cups & Spoons

Measuring Spoons

Spatula

Baking Tray

Deep Fryer

Slotted spoon

Nutrition Information

Nutrition Facts

Blackberry Cream Doughnuts

Amount Per Serving

Calories 262 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 40mg13%

Sodium 154mg6%

Potassium 98mg3%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 9g10%

Protein 6g12%

Vitamin A 302IU6%

Vitamin C 1mg1%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – blackberry, donuts, Doughnuts, fall, Hanukah, hanukkah

Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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