Blackberry Brioche Doughnuts with Chocolate Spider Webs

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Blackberry Brioche Doughnuts (with White Chocoalte Pretzel Spider Webs) are soft, fluffy, rich, and so sweet (and a little spooky) for this time of year!

How to make the Chocolate Spider Webs?

  1. Melt 1 cup white chocolate chips with 1 teaspoon coconut oil in the microwave or the stovetop.
  2. Break up each pretzel stick into 2-3 tiny sticks.
  3. On a piece of parchment paper, lay out the tiny pretzel sticks to shape a cob web.
  4. Then pipe fine circular line, starting in the center, around the pretzel sticks to form the spider web!

How to make Blackberry Custard (Easy Recipe)?

Before my pastry chefs come attacking me, know that all my love goes to your incredibly hard and talent work!

HOWEVER... I love me a good life hack for at home cookin'

While this isn't traditional, I find it very easy to toss most of my ingredients in the blender for an ultra creamy custard.

  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.

What is Farmhouse Eggs?

FARMHOUSE EGGS® come from cage-free hands that's fed a wholesome diet of grains and fresh drinking water. They can perch, scratch, and nest where they choose in a protected environment free from predators.

They're brown eggs are great tasting with a thick shell, firm white, and plump yolk!

Where can I find Farmhouse Eggs?

They are available in a wide selection of grocery stores across America, but I tend to find mine when shopping at Walmart. You can also check out their FAQ to learn more! 

What does 'Brioche' means?

'Brioche' implies that the dough is enriched with lots of eggs and butter, or in our case it's olive oil for a healthier fat. This makes them softer, fluffier, and richer with flavor. It's a term most coined with French bread and it's absolutely delightful!

How to make Brioche Doughnuts?

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! 

How to store leftover doughnuts?

You can refrigerate doughnuts that are filled, or leave unfilled doughnuts out at room temperature, for 1-2 days.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Blackberry Brioche Doughnuts with Chocolate Spider Webs

They're soft, fluffy, rich, and so sweet for this time of year!

PREP:
20
MINS
HOURS
COOK:
10
MINS
HOURS
TOTAL:
30
MINS
HOURS
TOTAL:
30

Ingredients

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

Instructions

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! 

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