Baking with Buds – Blackberries and Cream Donuts
By: Grace Amjad and Stephanie Kaiser
Hi everyone! We’re Grace and Stephanie – juniors, lovers of food, and now, your guides to baking like a pro when you don’t have the know-how. We both love baking, but we know how complicated it can get, so we’re on a mission, to teach you fools how to bake. Our goal is to provide you guys with simple recipes that anyone can make, even if you don’t consider yourself to be a baker.
Our first recipe is inspired by the produce of the late summer time 😉 This week, we made blackberries and cream donuts using Baker by Nature’s (delicious) recipe. We chose this recipe because it is pretty, but also because it is a donut recipe that doesn’t require deep frying, which always complicates things. This recipe uses mostly ingredients that are typically already in your kitchen, besides maybe blackberries. As we said, we were inspired by late summer produce, but this recipe calls for (mostly) frozen blackberries, which means you can make it anytime of the year!
Blackberries and Cream Donuts – Baker by Nature
prep 20 mins
cook 10 mins
total 30 mins
yields 6 baked donuts
For the Blackberry Glaze:
- 1 and 1/2 cups fresh or frozen blackberries, if using frozen, do not thaw
- 1 tablespoon fresh lemon juice
- 3 cups confectioners’ sugar
- 1 tablespoon heavy cream
- 1/8 teaspoon salt
For the Cream Drizzle:
- 1 cup confectioners’ sugar
- 3 tablespoons heavy cream, more if needed
- 6 blackberries
For the Donuts:
- 2 and 1/2 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- For the Blackberry Glaze: In a small saucepan, combine blackberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the berries smooth, until thickened into a deep, dark blackberry reduction, about 10 to 12 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree through, leaving any seeds/large chunks behind. Allow mixture to cool at least 10 minutes before using.
- Transfer blackberry puree to a large bowl. Add in the confectioners’ sugar, heavy cream, and salt and whisk smooth. If the glaze appears too thin, add in a little more confectioners’ sugar; if the glaze appears too thick add in a little more cream. From
From Grace and Stephanie: we found that there were lots of pieces of clumpy powdered sugar so we put it through a strainer, and after that it was beautiful and smooth.
- For the Cream Drizzle: In a small bowl, combine the confectioners’ sugar and heavy cream, and whisk smooth. Add more cream if needed to reach proper consistency. It should hold its shape but be thin enough to drizzle. We don’t have a picture of this but it just looks like white icing and it tastes really good.
- For the Donuts: Preheat oven to 350 degrees (F). Generously grease a 6-mold donut pan and set aside. From Grace and Stephanie: If you don’t have a donut pan, you can always free-hand donut shapes onto a baking sheet lined with parchment paper and greased heavily with butter. Or, you can use a muffin tin. Personally, I prefer the freehand method because you can control the size of your donuts, or your singular MEGA donut.
- In a large bowl combine melted butter and sugar; whisk well to combine. Beat in the egg and set aside. In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture into the wet mixture and stir just until combined. Whisk in the milk until combined. Be sure not to overmix your batter or the donuts will come out dry! Divide the batter evenly among the prepared molds (you may scoop the batter with a spoon or you may pour it into a ziplock bag, snip off one end, and pipe it into the molds). Bake for 10 minutes, or until the donuts have risen and spring back lightly when pressed. Cool donuts in the pan for 10 minutes before transferring to a cooling rack.
- Assembly: Dip each donut in the blackberry glaze; set aside. Pour cream drizzle into a ziplock bag and snip off a very small piece of one corner. Drizzle the cream glaze in a zigzag pattern over the top of each donut. (From Grace and Stephanie: Results may vary, depending on how steady your hand is, and how patient you are… We just wanted to get to the eating part, so we rushed this bit.) Place a fresh blackberry in the center of each donut and serve!
While these blackberries and cream donuts sound complicated (trust us, we were a little daunted by them at first), we promise that it’s a simple recipe that is quick and delicious. Neither of us like raw blackberries, but we both loved the glaze so much, we kept sticking our fingers in the bowl. This donut recipe is perfect for late summer, or really any time of year that you’re feeling fun and fruity! We hope you give this recipe a shot, and we’ll see you next time for more Baking with Buds!