Blackberry filled doughnuts with white chocolate and hazelnuts
One of the many reasons I started blogging is because I’m a creature of habit. It’s not necessarily a bad thing, I just like schedule, routine, and the familiar but it has also applied to my baking and I’ve been known to make the same thing over and over because of a craving. Case in point I made coconut cupcakes and pecan sticky buns this week because they are just so yummy and I couldn’t resist. Well to try to break the habit of constantly baking the same thing, I figured if I blog about it, people will get bored of the same recipe, I have to try new things!
I saw this recipe over a year ago and it’s taken me this long to finally make it but I am so glad I did. They are relatively easy to make and I’m convinced they are better for you than buying doughnuts out! The flavor combination of the slightly tart blackberry jam, sweet white chocolate and nutty hazelnuts is fantastic! I recommend sharing these with a few friends for a fun and tasty weekend breakfast 🙂
Oh and I also failed to take beginning pictures because I got distracted by my 18 month old and overheated the milk and had to let it cool longer so it wouldn’t cook the eggs but my yeast was already dissolving and, well, you get the picture…if you really need to see beginning pictures, visit my pecan sticky bun post or my bourbon cinnamon pastry cream post.
Knead the dough with a dough hook until it is smooth and pulls away from the sides of the bowl
Roll out dough and cut into desired shape
Fry them two at a time
ok so I obviously had a hard time deciding which pictures to use, but hey, when you’re that photogenic, it would be difficult
Blackberry Jam filled doughnuts with white chocolate ganache and toasted hazelnuts
Recipe adapted from Bobby Flay and Alton Brown
1 1/2 cups milk
1/3 cup vegetable shortening or vegetable oil
2 packages active dry yeast
1/3 cup warm water (105 to 115 degrees F)
1/2 teaspoon sugar
2 eggs, beaten and at room temperature
1/4 cup sugar
1 1/2 teaspoon salt
1/2 teaspoon nutmeg or 1 teaspoon lemon zest (optional)
5 cups flour, plus more for rolling out
10 cups vegetable oil for frying
1 cup seedless blackberry jam
1/2 cup heavy cream
1 cup white chocolate, chopped
1/2 cup hazelnuts, chopped and toasted
1. Warm the milk in a medium saucepan over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
2. In a small bowl sprinkle the yeast over the warm water and 1/2 teaspoon sugar. Let stand 5 minutes or until creamy.
3. Pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg or lemon zest (if using), and 1 cup of flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, 1 cup at a time, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 5 to 10 minutes. Transfer to a well-oiled bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
4. On a well-floured surface, roll out dough to 1-inch thick. Cut out dough using a 2 inch doughnut cutter or pastry ring. Set on baking sheet lined with parchment paper, cover lightly with a tea towel or plastic wrap, and let rise for 30 minutes. While dough is rising heat oil in a deep fryer or dutch oven to 365 degrees F.
5. Gently place the doughnuts into the oil, 2 at a time. Cook for 1 minute per side or until the oil stops bubbling around it. Transfer to a cooling placed in baking pan. Allow to cool for 10 to 15 minutes prior to filling.
6. To make the ganache: In a medium saucepan, warm the heavy cream just until it bubbles around the edges. Remove from heat. Whisk in white chocolate until smooth. Set aside to cool and thicken for 10 minutes.
Place blackberry jam in a pastry bag fitted with a long plain tip (see picture), poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts. note: hazelnuts can be toasted in a 350 degree oven or in a dry pan on the stove top for a few minutes until lightly browned and fragrant.
Doughnuts are best eaten fresh with coffee 🙂