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
- 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
- In a large bowl, stir together flour, sugar, baking powder, and salt. Add melted butter, stirring until mixture is crumbly.
- 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.
- 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.
- 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.
The key to a soft cake doughnut is not overworking the dough.
Makes about 2 cups
- 2 cups (340 grams) fresh blackberries
- 2 teaspoons (10 grams) fresh lemon juice
- 4 cups (480 grams) confectioners’ sugar
- 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.
Makes 1 cup
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons (45 grams) whole milk
- 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.
There is a considerable difference in volume when the flour is measured by cup or by weight. Which number is correct?
Thanks for reaching out! We always provide both measurements by cups and by weight for accuracy. If you would like to read more about it, check out our web post on it here: https://www.bakefromscratch.com/jessica-reed-on-baking-by-weight/
As for what measurements to use for the Triple Berry Cake Doughnuts recipe, both the cup or weight measurement should end up being the same. The weight measurement will be more accurate but either one will work.