A cake doughnut done correctly has a tender interior—denser than a yeast-raised doughnut—with a slightly crunchy, cracked exterior. Tiny flecks of baked-in blueberry and strawberry brighten up the cakey crumb in this Triple Berry Cake Doughnut. Find more doughnut recipes in our July/August 2017 Issue, here

Triple Berry Cake Doughnuts
 
Makes about 24
Ingredients
  • 6½ cups (813 grams) all-purpose flour
  • ⅔ cup (133 grams) granulated sugar
  • 2 tablespoons (30 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted
  • 2 cups (340 grams) frozen blueberries
  • 1 cup (170 grams) diced fresh strawberries
  • ¾ cup (180 grams) whole milk
  • 2 large eggs (100 grams), lightly beaten
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • Peanut oil, for frying
  • Blackberry Glaze (recipe follows)
  • White Glaze (recipe follows)
  • Garnish: crushed freeze-dried strawberries
Instructions
  1. In a large bowl, stir together flour, sugar, baking powder, and salt. Add melted butter, stirring until mixture is crumbly.
  2. In the container of a blender, combine blueberries, strawberries, milk, eggs, and extracts. Pulse a few times until berries have turned the milk purple and only small bits of berries remain. Stir berry mixture into flour mixture, bringing dough together with a spoon. (Dough will be very loose.) Shape dough into a ball.
  3. Line 2 rimmed baking sheets with parchment paper, and spray with cooking spray. On a heavily floured surface, roll dough to ½-inch thickness. Using a 3-inch doughnut cutter dipped in flour, cut dough, rerolling scraps as necessary. Place on prepared pans. Lightly brush off any excess flour.
  4. In a large stockpot or deep fryer, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°F (190°C). Working in batches, fry doughnuts, turning each after it rises to the surface, about 80 seconds per side. Remove using a slotted spoon or spider skimmer. (The oil needs to maintain a temperature of 375°F/190°C. After frying the first batch, let oil return to correct temperature before frying the second batch.) Dip doughnuts in Blackberry Glaze. Let dry on a wire rack. Drizzle with White Glaze, and garnish with freeze-dried strawberries, if desired. Store in an airtight container at room temperature for up to 1 day.
Notes
The key to a soft cake doughnut is not overworking the dough.

Blackberry Glaze
 
Makes about 2 cups
Ingredients
  • 2 cups (340 grams) fresh blackberries
  • 2 teaspoons (10 grams) fresh lemon juice
  • 4 cups (480 grams) confectioners’ sugar
Instructions
  1. In a small saucepan, combine blackberries and lemon juice over medium heat. Cook for 10 minutes, stirring occasionally. Remove from heat, and lightly mash berries. Strain through a fine-mesh sieve into a large bowl, pressing on berries with the back of a spoon to release juices. Add confectioners’ sugar, 1 cup (120 grams) at a time, whisking until combined. If glaze starts to set, microwave in 10-second intervals until fluid. Use immediately, or cover and refrigerate for up to 5 days.

White Glaze
 
Makes 1 cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) whole milk
Instructions
  1. In a small bowl, whisk together confectioners’ sugar and milk. Place in a plastic piping bag fitted with a small round tip. Use immediately, or cover and refrigerate for up to 5 days.

 

 

2 COMMENTS

  1. There is a considerable difference in volume when the flour is measured by cup or by weight. Which number is correct?

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