Lime and Blackberry Jam-Filled Doughnuts
Recipe type: dessert, breakfast
Serves: 10
  • ⅓ cup buttermilk, room temperature
  • ¼ cup water
  • 1 egg, room temperature
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 cups einkorn flour (can substitute all-purpose)
  • ¼ cup palm sugar or granulated sugar
  • 1 teaspoon salt
  • 2¼ teaspoons yeast
  • 16 ounces oil for frying
  • 2 cups blackberry jam
  • ½ cup fresh blackberries
  • 1 lime, juiced and zested
  • 1 cup powdered sugar
  1. In a stand mixer combine the buttermilk, water, egg, melted butter, and the vanilla. Whisk together until well mixed.
  2. Add in the flour, sugar, salt, and the yeast. Mix with a dough hook until a soft dough forms and pulls away from the sides of the bowl. Remove from the mixer and knead 10 times for the dough to come together.
  3. Place the dough in the bowl and cover with a towel. Set the bowl in a warm place until the dough has doubled in size (1 - 1½ hours).
  4. When the dough is ready, remove it from the bowl and roll it 1 1'2" thick. Cut 4" circles using a biscuit cutter. Place each circle of dough on a small piece of parchment and place them on a baking sheet. Cover loosely and place in a warm area to rise for one hour.
  5. While the dough is rising, prepare the filling. In a small saucepan add the blackberry jam, the fresh blackberries, and one half of the lime juice. Reserve the remaining lime juice for the glaze.
  6. Bring the mixture to a boil, then reduce the heat and simmer until the blackberries begin to break down. Cool slightly and pulse in a food processor or blender until thick and smooth. Set aside.
  7. In a heavy-bottomed pan with high sides, bring the oil up to 350ยบ F. Add in the dough circles, being careful not to overcrowd the pan, 2-4 doughnuts at a time. Fry for 2-3 minutes per side, until they turn golden brown.
  8. Drain the fried doughnuts on a cooling rack with a paper bag or paper towels to catch the oil.
  9. Mix together the powdered sugar and 2 teaspoons of the remaining lime juice. Add more lime juice as necessary until a thick but smooth glaze is formed.
  10. While the doughnuts are warm, take each doughnut and using a wooden skewer, poke a hole in the outside edge and towards the other side of the doughnut, being careful not to go all the way through. Move the skewer back and forth to create a small pocket of space to hold the jam.
  11. Fill a pastry bag fitted with a round tip with the jam. Squeeze bottles will also work. Insert the tip into the hole of the doughnut and fill with jam, about 2 tablespoons of jam per doughnut.
  12. Once filled, dip the top of each doughnut in the glaze, allowing excess glaze to drip off. Set back on the cooling rack and allow to rest until the glaze is set.
Recipe by Life Your Way at