Recipe: Blackberry & custard doughnuts

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Makes: 11 doughnuts

Prep time: 40 minutes

Proving time: 1.5 hours- 2 hours

Cooking time: 20 mins for all 11 portions


  • 200g plain flour
  • 20g caster sugar
  • 60ml milk
  • 5g dried yeast
  • 2 medium eggs
  • pinch salt
  • 100g butter, room temp

Cinnamon custard

  • 100ml cream
  • 350ml milk
  • 2 large egg yolk
  • 1 .5 tbsp cornflour
  • 1/2 tsp ground cinnamon
  • 40g caster sugar
  • dash vanilla extract


  • 250g caster sugar, for rolling the cooked doughnuts in
  • 1 jar blackberry jam


  • For the doughnut dough, add the yeast into the lukewarm milk and set aside for 5 minutes.
  • Place the flour, sugar, salt and eggs into the bowl of your Kenwood stand mixer and add the milk and yeast.
  • Using the dough hook attachment, mix for 5 minutes until the dough comes together.
  • To this, add the butter and mix for a further 6-8 minutes until the dough is smooth and shiney. You may need to scrape the bowl down during mixing.
  • Place this sticky dough into a greased bowl, cover with cling film and pop into the fridge overnight.
  • The following day take the dough out and dive into 11 x 45g rolls and on a lightly floured work surface, roll into neat balls.
  • Place these dough balls onto a lined tray and cover with a kitchen cloth and allow to prove until almost double in size. As these are fridge cold and depending on the warmth of your kitchen, this may take 2 hours.
  • While the dough is proving, let’s make the custard. Place the cream, milk and vanilla into a medium sized saucepan and heat gently and remove from the heat.
  • In a separate bowl, whisk the egg yolks, cornflour, caster sugar and cinnamon for 2 minutes until creamy.
  • Add a small amount of the warm milk to the egg mix and stir. Once blended add the remaining milk and mix well.
  • Place this mix back into a clean saucepan and over a gentle heat stirring continuously with a spatula until it begins to thicken. Never bring this mixture to a boil as it will curdle.
  • Once thick, remove and keep at room temperature until needed or pop a layer of cling film directly on top to stop a skin forming and chill until needed.
  • Please remember this custard contains fresh eggs so it cannot be reheated.
  • To cook the doughnuts, preheat your deep fryer to 170C and carefully add the doughnuts, do not overfill as the temperature of the oil will drop and the doughnuts will be greasy.
  • They will take up to 40 seconds to cook on each side and once cooked, remove and toss in the caster sugar.
  • Once cold, fill a small piping bag with blackberry jam and fill up the doughnuts, then simply dunk in your cinnamon custard and enjoy.

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