Blackberry donuts

• unsalted butter↗50g g
• whole milk↗150ml ml
• fast-acting dry yeast↗1 tbsp tbsp

  (from packet)

• golden sugar↗1 tbsp tbsp

  plus extra for coating the donuts

• strong white bread flour↗300g g

  plus extra for dusting

• egg↗1

  lightly beaten

• vegetable oil↗

  for molds and for deep frying

• crème anglaise↗

  for serving

• sugar for jam↗250g g
• blackberries↗500g g
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Melt the unsalted butter in a pan over low heat. Gently warm the milk in another pan. Mix the yeast with 1 tsp sugar and 40 ml warm milk, and let it sit for 15 minutes.

2. 2

   Sift the flour and a generous pinch of salt into a bowl and add the remaining sugar. Pour in the yeast mixture, the rest of the milk (warm it if needed, but ensure it’s not too hot), the melted butter and the egg, then knead the dough. Turn it onto a lightly floured surface and knead for 5‑10 minutes, then place it in a bowl and cover with film. Let rise for 45 minutes to 1 hour, or until the volume doubles.

3. 3

   Meanwhile, prepare the jam. Place a tray in the freezer. Over low heat, caramelize the sugar in a saucepan for a few minutes, being careful not to burn it. Add the blackberries and cook until they release their juice, then add the lemon juice, increase the heat and bring to a boil, stirring gently.

4. 4

   Skim the foam from the surface and continue cooking for about 8 more minutes. Spoon a little jam onto a cold tray – if a skin forms that wrinkles on touch, the jam is ready. If not, keep cooking and checking. Let it cool slightly while you finish preparing the donuts.

5. 5

   Beat the air out of the dough for a minute, then divide and shape into 10 balls. Transfer the balls onto an oil‑greased baking tray and cover with film – ensure the film is lifted so it doesn’t touch the donuts. Let rise for 30 minutes.

6. 6

   Heat the oil in a deep fryer or fill a pot one‑third full with oil and heat to 180 °C (a piece of bread should turn golden in a few seconds). Place some sugar on a large plate. Fry the donuts in batches of two‑three for about 1 minute per side until golden. Remove with a slotted spoon, drain on paper towels and immediately roll in sugar.

7. 7

   Use a pastry syringe or a piping bag to fill the donuts with jam (if needed, first make a small cut in the top of each with a knife), then sprinkle with more sugar. Serve with crème anglaise or a crumble. If jam remains, transfer it to a sterilized jar. The jam will keep for several weeks.