Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts

Name: Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 7 grams package active dry yeast (2 1/2 teaspoons); 237 milliliters blackberry jam; 2 larges eggs, lightly beaten; 828 milliliters all-purpose flour, plus additional for dusting; 355 milliliters hazelnuts, toasted and finely chopped; 237 milliliters heavy cream; 1 teaspoon lemon zest; 1 teaspoon fine salt; 2 Tbsps sugar; 2 Tbsps vegetable oil, plus about 10 cups for frying; 2 Tbsps warm water; 454 grams good-quality white chocolate, finely chopped; 237 milliliters whole milk

Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts might be a good recipe to expand your morn meal repertoire. One portion of this dish contains about 8g of protein, 23g of fat, and a total of 459 calories. This recipe serves 16. A mixture of flour, salt, warm water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt.

Ingredients you will need

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Pour into a large bowl and let cool slightly.

Equipment you will use

Bowl

While milk is cooling, dissolve yeast in warm water in a small bowl, stirring.

Ingredients you will need

Water

Yeast

Milk

Equipment you will use

Bowl

Let stand for 5 minutes.

Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Egg

Milk

Cooking Oil

Equipment you will use

Wooden Spoon

Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky.

Ingredients you will need

Spread

Dough

All Purpose Flour

Equipment you will use

Spatula

Bowl

Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Kitchen Towels

Bowl

Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Cut out rounds with a 2-inch cutter.

Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.

Equipment you will use

Kitchen Towels

Frying Pan

While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts.

Ingredients you will need

Hazelnuts