Here’s a delicious Blackberry Jam-Filled Donut recipe — soft, fluffy, fried donuts filled with tangy-sweet blackberry jam and coated in sugar.
Blackberry Jam-Filled Donuts Recipe
Yield: ~12 donuts
Time: 2.5 to 3 hours (including rising)
Ingredients
For the Dough:
2 1/4 tsp (1 packet) active dry yeast
1/4 cup warm water (110°F / 43°C)
3/4 cup warm milk
1/4 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1/2 tsp salt
3 1/2 cups all-purpose flour (more if needed)
Oil for frying (vegetable, canola, or peanut oil)
For Filling:
~3/4 cup blackberry jam or preserves (seedless if preferred)
For Coating:
1/2 cup granulated sugar
Optional: pinch of cinnamon
Instructions
1. Activate Yeast
In a bowl, mix yeast, warm water, and a pinch of sugar.
Let sit for 5–10 minutes until frothy.
2. Make Dough
In a large bowl, mix milk, sugar, eggs, butter, vanilla, and salt.
Stir in activated yeast.
Gradually add flour and mix until a soft dough forms.
Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place until doubled (1–1.5 hours).
3. Shape Donuts
Roll out dough on a lightly floured surface to about 1/2-inch thick.
Cut into 2.5–3 inch rounds.
Place rounds on a parchment-lined tray, cover lightly with a towel, and let rise again for ~30–45 minutes.
4. Fry Donuts
Heat oil to 350°F (175°C).
Fry a few donuts at a time, ~1–2 minutes per side, until golden brown.
Drain on paper towels.
5. Coat & Fill
While warm, roll donuts in sugar (plain or with cinnamon).
Once slightly cooled, fill with blackberry jam using a piping bag with a long nozzle. Insert from the side and squeeze gently.
Optional Tips:
For smoother filling, warm the jam slightly and strain out seeds.
You can also use a flavor injector or squeeze bottle if you don’t have a piping tip.
