June 7 is National Donut Day and w e can't think of a better way to celebrate than with Irish celebrity chef Donal Skehan's recipe for Irish blackberry jam and custard donut. Picking blackberries always brings back fond memories for me and although I am extremely fond of a good old apple and blackberry pie, every year I try and come up with new recipes. This year it’s all about the doughnuts; the perfect tender and warm vessel to guzzle sticky blackberry jam! Just in case they weren’t indulgent enough already, I’ve added a sweet vanilla custard to make them completely irresistible! Makes 12 doughnuts Ingredients: Method: To make the doughnuts, place the flour, caster sugar, and yeast in a large mixing bowl and make a well in the center.
Add the milk, eggs, and butter to the bowl together with 1/2 cup of water and, using your hands or a wooden spoon, combine the ingredients until you have a dough. It is a little sticky to work with but resist adding too much extra flour. Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth and elastic.
Form the dough into a smooth ball and place it back in the bowl. Cover with cling film and leave in a warm, dark place to rise for about 50 minutes until the dough has doubled in size. When the dough has risen, punch it down and divide it into 12 equal pieces and shape it into balls.
Transfer them to a baking tray dusted with a little flour, cover with a damp cloth and leave to rise again for .
