A cake doughnut done correctly has a tender interior—denser than a yeast-raised doughnut—with a slightly crunchy, cracked exterior. Tiny flecks of baked-in blueberry and strawberry brighten up the cakey crumb in this Triple Berry Cake Doughnut.
Ingredients
- 6½ cups (813 grams) all-purpose flour
- ⅔ cup (133 grams) granulated sugar
- 2 tablespoons (30 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) unsalted butter, melted
- 2 cups (340 grams) frozen blueberries
- 1 cup (170 grams) diced fresh strawberries
- ¾ cup (180 grams) whole milk
- 2 large eggs (100 grams), lightly beaten
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- Peanut oil, for frying
- Blackberry Glaze (recipe follows)
- White Glaze (recipe follows)
- Garnish: crushed freeze-dried strawberries
Instructions
- In a large bowl, stir together flour, sugar, baking powder, and salt. Add melted butter, stirring until mixture is crumbly.
- In the container of a blender, combine blueberries, strawberries, milk, eggs, and extracts. Pulse a few times until berries have turned the milk purple and only small bits of berries remain. Stir berry mixture into flour mixture, bringing dough together with a spoon. (Dough will be very loose.) Shape dough into a ball.
- Line 2 rimmed baking sheets with parchment paper, and spray with cooking spray. On a heavily floured surface, roll dough to ½-inch thickness. Using a 3-inch doughnut cutter dipped in flour, cut dough, rerolling scraps as necessary. Place on prepared pans. Lightly brush off any excess flour.
- In a large stockpot or deep fryer, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°F (190°C). Working in batches, fry doughnuts, turning each after it rises to the surface, about 80 seconds per side. Remove using a slotted spoon or spider skimmer. (The oil needs to maintain a temperature of 375°F/190°C. After frying the first batch, let oil return to correct temperature before frying the second batch.) Dip doughnuts in Blackberry Glaze. Let dry on a wire rack. Drizzle with White Glaze, and garnish with freeze-dried strawberries, if desired. Store in an airtight container at room temperature for up to 1 day.
