Normally when I eat doughnuts, I don't feel very pretty.I get messy, cover myself in sugar or chocolate gananche. It's a real problem.
Lets not even talk about how I can't just stop at one. Fried breakfasts that taste like dessert? My control goes out the window!
I'm a huge fan of the cake doughnut/donut as you all know. I rarely indulge in a raised yeast doughnut. Every time I do I ask... Why do you not eat these more often?
Then I remember why. I hate frying foods. As much as I love to eat them making it just stresses me out. Not only does the smell of hot cooking oil stick to your hair, clothes.... your entire home. I have this fear in the back of my head (especially when frying doughnuts) that I will burn my kitchen up. My Mother Inlaw did just that while making doughnuts. So yeah. Frying freaks me out.
These doughnuts are traditional deep fried yeasted doughnuts rolled in sugar filled with a chevre and blackberry custard filling. These may be messy... but the color and ingredients make you feel pretty anyways. Pretty doughnuts can happen!
Chèvre and Blackberry Raised Doughnuts
1 cup buttermilk milk
1/2 granulated sugar
1/4 cup butter
1 teaspoon salt
2 1/2 teaspoons active yeast ( I used Red Star Platinum)
2 tablespoons warm water
3 1/2 to 4 1/2 cups bread flour (I used King Arthur)
2 large eggs, beaten
FOR THE FILLING
4 oz chevre cheese, room temperature
1/2 cup fresh blackberries
1/4 cup sugar
Oil For frying
Additional sugar to roll doughnuts in
In a small sauce pan heat buttermilk, sugar butter and salt together just until the butter melts. Remove and allow to cool to room temperature.
Meanwhile in a small bowl add yeast and warm water together. Mix with a fork and allow it to sit for 5 minutes or until bubbly.
In the bowl of your electric mixer using your dough hook, mix in your buttermilk mixture and 1 cup of your flour. Once combined mix in your yeast.
With the mixer on medium speed add in a 1/2 cup of flour at a time until the dough comes together. Scrape down the sides as needed. When the dough is just slightly sticky, turn mixer to high speed. and allow to mix for 5 minutes. If the dough has not come together and is too sticky through the mixing time. Turn mixer off and add 1/4 of flour as needed.
Once dough is elastic remove from mixer and place in a buttered bowl. Cover with a dish towel and allow to rise in a warm spot until doubled. ( This may take anywhere from 30- 90 minutes depending on the temperature of your house and the brand of yeast)
Once dough has risen. Remove from bowl on a lightly floured surface. Roll dough out until it is about 1/2 inch thick.
Using a round cookie or biscuit cutter cut 3 inch circles of dough out. Set aside on a parchment paper lined cookie sheet, cover with a dish towel to rise until doubled in size. With you dough scraps you can roll them into balls or cut them into small pieces. Also set aside to rise.
Meanwhile heat your fryer to 375 degrees.
Once doughnuts have risen, give each a small press flattening them just slightly, place them in the fryer 2 at a time. Fry until golden all over. I flip the doughnuts around and submerge in the oil with a wooden spoon to ensure even browning.
Once they are finished frying place them on paper towels to drain the extra grease.
While doughnuts are still hot sprinkle and roll in sugar.
Set aside to cool completely.
Mean while, in your food processor, add the chevre, sugar and blackberries together. Pulse until combined.
Whisk one egg into the mixture and heat and whisk constantly over a double boiler until mixture has thickened.
Place filling in the refrigerator until cold.
To assemble your doughnuts. In the side of each doughnut, using a sharp knife cut a small X through the center going all the way to the back.
Fill a piping bag with your chevre filling. Place tip in the small X you just cut and pipe filling into the centers.
Best if enjoyed right away. Store doughnuts in an airtight container in the refrigerator.