Blackberry Brioche Doughnuts with Chocolate Spider Webs

Servings: 8

For the Blackberry Custard Filling:

• 10 oz. Frozen Blackberries, thawed, or 3/4 cup Fresh Berries
• 1/4 cup Granulated Cane Sugar
• 2 tbsp. Flour
• 2 large Farmhouse Brown Eggs
• 1 cup Whole Milk
• 2 tbsp. Unsalted Butter

For the Doughnuts:

• 1 1/2 tsp. Dry Active Yeast
• 2 tbsp. Granulated Cane Sugar
• 1/2 cup Warm Water
• 2 large Farmhouse Brown Eggs, beaten
• 1 tsp. Fine Sea Salt
• Zest of 1 Lemon
• 1/4 cup Olive Oil, or melted butter
• 2 cups All Purpose Flour
• Neutral Oil, for frying
• Fine Sugar, for garnishing

For the Blackberry Custard Filling:

1. In a high speed blender, combine the blackberries sugar, flour, eggs, and milk. Pulse until smooth and creamy.
2. Pour into a saucepan over medium heat. Stir consistently for 4-5 minutes, until thickened.
3. Remove from heat and stir in the butter. Once the butter is incorporated, transfer the custard to a shallow bowl. Cover with plastic wrap and press tightly on the custard itself. Set in the fridge to cool.

For the Doughnuts:

1. In the bowl of a stand mixer, combine the yeast, warm water, and sugar. Whisk to combine then set aside for 5-8 minutes to activate the yeast.
2. Add the beaten eggs, salt, lemon zest, and olive oil into the activated yeast mixture. Whisk to combine.
3. Using the dough hook attachment on low speed, gradually add in the flour. Knead on medium speed for an addition 4-5 minutes, until a soft and pliable dough.
4. Cover the bowl to rest in a warm environment for 1-2 hours, until doubled in size.
5. Punch down the dough, cover, and refrigerate overnight. If wanting to make the doughnuts same day, continue to let them rise at room temperature for another 2 hours before proceeding to Step 6.
6. Separate the risen dough into 8 equal pieces. Roll each piece into a tight, smooth ball. Alternatively, you can roll out the dough to 1 1/2" thick and use a 3" cookie cutter to cut the doughnuts.
7. TIP: Place each doughnut on an individual square sheet of parchment paper for easy transfer when frying.
8. Cover the doughnuts and let rise at room temperature for 1-2 hours, until doubled in size one last time.

For Frying / Assembling:

1. Heat the neutral frying oil to 350F. Line a baking rack with paper towels.
2. Gently lower the doughnut ON the parchment paper into the frying oil. Cook for 1-2 minutes on each side, until lightly golden brown.
3. Transfer the doughnuts to the paper towels to drain any excess oils.
4. While the doughnuts are still hot, toss them in fine caster sugar. If needed, brush them lightly with olive oil before tossing.
5. Transfer the Blackberry Custard to a piping bag with a sharp tip and pipe a generous amount into each cooled doughnut. Enjoy!