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Cinnamon doughnuts with organic blackberry jam

Cinnamon doughnuts with organic blackberry jam

  • Snack
  • medium
  • 20
  • 1 hour 15 minutes, plus 2 hours proving and cooling

PT1H15M

PT2H

Why not try?

1
Begin with the blackberry jam as this will need time to cool and set. Place the blackberries, 300g of the sugar and the lemon juice in a pan and place over a medium heat
  • 625g of blackberries, preferably organic
  • 300g of sugar
  • 75ml of lemon juice
2
Cook for around 20 minutes until the temperature reaches 105°C, stirring occasionally to stop the jam sticking to the pan
3
Mix together the remaining 100g of sugar with the pectin and stir into the jam. Bring back up to 105°C then test the jam to see if it is ready – dollop a spoonful onto a cold plate and place in the fridge briefly. If it forms a skin it is ready, if not continue to cook for a few minutes more and test again
  • 100g of sugar
  • 12.5g of pectin
4
When ready, leave to cool before transfering the jam to a jar. Reserve in the fridge until needed, or store in sterilised jars if keeping for a longer period of time
5
To make the dough, first warm through the milk gently in a small pan, then mix together with the warm water. Crumble in the fresh yeast and whisk to combine
  • 60g of milk, preferably organic
  • 125g of water, warm
  • 30g of fresh yeast
6
Place the flour, sugar and salt in the bowl of a food mixer fitted with a dough hook. While mixing on a slow speed, pour in the milk mixture then increase the speed and add the egg yolks, followed by the soft butter
  • 420g of plain flour
  • 50g of caster sugar
  • 1 1/2 tsp salt
  • 4 egg yolks, large and preferably organic, beaten together
  • 45g of butter, softened and preferably organic
7
Cover the dough and leave to prove for an hour until doubled in size
8
After this time, briefly knead the dough on a lightly floured surface and divide into 20 equal portions. Shape each piece by hand, rolling and folding the dough in on itself, to create a smooth ball. Place on trays lined with greaseproof paper, spaced well apart to allow room for expansion. Leave to prove for another 30 minutes
9
Meanwhile, mix together the ingredients for the spiced sugar in a large bowl and set aside
  • 100g of caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mixed spice
  • 1 pinch of ground cloves
10
Preheat a deep fryer, or a deep pan of oil, to 160°C
  • oil, for frying
11
Fry the doughnuts in batches until golden brown all over, for about 5 minutes in total, turning regularly to ensure they cook evenly. Scoop out with a slotted spoon and drain any excess oil on kitchen paper while they cool
12
Place the blackberry jam in a piping bag. Make a small hole with a sharp knife in the side of each doughnut, then insert the piping bag into the holes and fill with jam
13
Roll the filled doughnuts in the spiced sugar to coat completely before serving

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Ingredients

Metric

Imperial

Doughnuts

Blackberry jam

Cinnamon sugar

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