PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Filled with berry preserves, these doughnuts are fluffy, sweet, and perfect brunch.
Mother’s Day is such an awesome day. It’s the day when Mom is supposed to relax and eat brunch while Dad takes care of the kids, but inevitably falls into chaos that only Mom can wrangle. Sigh.
In all seriousness though, it’s that chaos that makes being a Mom so awesome, so why not use this occasion to get everyone hopped up on sugar? Flawless logic, I know. 
Today I partnered with Bonne Maman to bring you a recipe for homemade berry filled doughnuts. I have been eating Bonne Maman preserves for many years now. They have every flavor possible and it’s damn good. (I also reuse the jars to make infused sugar and candles, because they’re super fancy.)
These doughnuts really aren’t difficult, you guys. I promise. So put your big girl panties on, buy a deep fry thermometer, and let’s make some doughnuts for your Mom.
Enter to WIN in this Bonne Maman giveaway ever! Click the image below.
For more recipe ideas, check out these fun toasts.
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Berry Filled Doughnuts
- Total Time: 42 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Fluffy doughnuts filled with sweet berry preserves.
Perfect for a weekend brunch or special occasion.
Ingredients
- 1 cups (237 ml) whole milk
- 2 tbsp granulated sugar
- 1 tsp salt
- 1.25 ounce (35 g) active dry yeast
- 2 tbsp warm water
- 3.75 cups (890 ml) all-purpose flour
- 10 cups (2370 ml) vegetable oil
- 2 large eggs
- 0.5 cups (118 ml) Bonne Maman blackberry preserves
- Confectioners sugar
- 1 (2-inch) round cookie cutter
- 1 (2.5-inch) round cookie cutter
- 1 deep-fry thermometer
Instructions
- Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F (32°C)).
- Dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.
- Pour milk mixture into a large bowl and stir in 2½ cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough.
- Spread 1 cup flour on work surface and put dough on top. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes.
- Transfer dough to another large bowl, 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 1½ hours.
- Turn out dough onto a floured surface and roll out with a floured rolling pin until ½ inch thick.
- Cut out rounds with a 2-inch cutter. Stretch 1 round to 2½ inches and put 1 teaspoon jam in center, then stretch another round to 2½ inches and use it to cover jam, pinching edges of rounds firmly together.
- Cut through filled doughnuts with a floured 2½-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in the same manner. Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
- Heat 3 inches of oil in a deep 4-quart pot until it registers 375°F (191°C).
- Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch.
- Transfer cooked doughnuts to paper towels to drain. While still warm, toss them in a mixture of cinnamon and sugar or dust with confectioners’ sugar.
Notes
- For richer flavor, use high-quality berry preserves like Bonne Maman.
- To prevent sticking, ensure your rolling pin and work surface are generously floured.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What type of berry preserves should I use for the filling?
You can use any flavor of Bonne Maman preserves, as they offer a wide variety of berry flavors like raspberry, strawberry, or mixed berry.
Do I need a special tool to fill the doughnuts with preserves?
Yes, a piping bag or a squeeze bottle will work best for filling the doughnuts with the berry preserves.
How do I ensure my doughnuts are fluffy when frying?
Make sure to measure your ingredients accurately and let the dough rise properly before frying to achieve that fluffy texture.
