Blackberry Jam Doughnuts

Jam Doughnut (Photo credit: avlxyz / Foter / CC BY-SA)

Jam Doughnut (Photo credit: avlxyz / Foter / CC BY-SA)

Swap out the usual raspberry jam for a deep and fruits blackberry version. I challenge you to polish this off without licking your lips!


for the blackberry jam:

1 1/4kg fresh blackberries

zest and juice of 3 lemons

1 1/4kg jam sugar (with added pectin)

for the doughnuts:

225ml milk, warmed

250g caster sugar

1 1/4tsp dried yeast

450g strong white bread flour

1/2tsp salt

1 large egg

25g butter, sliced thinly

2tsp vanilla extract

1l vegetable oil (or other flavourless oil), for frying

360g of your blackberry jam, for filling


to make the jam:

– place the berries, lemon zest and juice into a large saucepan

– cook over a low heat with the lid on until berries are soft and the juiced have been released, stirring occasionally

– mash with a potato masher to break up the fruit, but do not mash into a pulp

– add the sugar and dissolve over a low heat (about 10 minutes)

– increase and boil for around 7 minutes (use a sugar thermometer to arrive at 105*c)

– remove pan form heat and skim off any scum from the surface

– leave to cool slightly for 5 minutes, then pour into sterilised jars and cool fully loosely covered with the lid

– once completely cool, tighten lids, label and store in a cool, dark place or in the fridge

for the doughnuts:

– combine yeast and slightly warm milk with 50g of the sugar to activate the yeast, then bring to 38*c (use a sugar thermometer) and leave in a warm place until it begins to foam

– mix sifted flour, salt, egg and vanilla in a mixer with hook attachment, or by hand

– once the yeast mixture is foaming, pour into flour mix and bring together to form a soft dough

– turn out onto a floured surface and knead for 5 minutes to strengthen the dough

– place in a large plastic container and spread the thinly sliced butter over the top

– cover container with a damp tea towel and leave in a warm place to prove until doubled in size

– once proved, knock the dough back and knead in the butter until well dispersed

– separate dough into 20g balls and knead each until smooth and round

– line a baking tray with non-stick baking paper

– spread uncooked doughnuts onto tray, spaced well apart, then cover loosely with cling film and leave to prove in a warm place until doubled in size

– meanwhile, head oil in a deep fat fryer (or large pan) to 190*c

– once proved, place doughnuts into oil one by one

– fry until underside is golden, the using a slotted spoon, carefully flip them over to cook the other side until evenly coloured

– remove doughnuts from oil with slotted spoon and shake off any excess oil

– roll in caster sugar, then leave to cool on a wire rack

– once cool, make an incision in the side of each doughnut and pipe in a little blackberry jam


About SAFbakes

Want to know where to eat and what to bake? Join me at

One comment

  1. Pingback: Blackberry Season | Dine&Discover

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: