Blackberry-Lemon Jam–Filled Doughnuts

Name: Blackberry-Lemon Jam–Filled Doughnuts
Yield: Makes about 10–12, 3 ″ doughnuts
Ingredients: Canola oil, for frying; ½ cup confectioners’ sugar; ½ lb fresh or frozen blackberries, thawed if frozen; All-purpose flour, for dusting; ¼ teaspoon salt; 1 recipe Basic Yeast Doughnuts; 1 cup granulated sugar; Zest and juice of 1 lemon

Preparation info

Makes about
10–12
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

Jam– and jelly–filled doughnuts are typically treated to a dusting of confectioners’ sugar. But you can instead use superfine sugar or vanilla sugar (to make, bury 1 or 2 vanilla beans in 2 cups of sugar for 2 weeks).

Ingredients

1 recipe Basic Yeast Doughnuts
½ lb fresh or frozen blackberries, thawed if frozen

Dessert
Vegetarian
Gluten-free

Method

Make the yeast doughnut dough and let rise until doubled in size, about 1 hour. Meanwhile, in a bowl, toss together the blackberries and granulated sugar; let stand for 20 minutes. Transfer to a small saucepan, add the lemon zest and juice and salt, and cook over low heat, stirring frequently, until thickened, 20-25 minutes. Transfer to a bowl, let cool to room temperature, cover, and refrigera