Blackberry Custard Sugar Donuts
Happy Blog-Saturday, guys!
How has your week been??
We had a big birthday in the Creme house last weekend. (Happy 15th, Maya Rose!) And, per usual, we had our birthday-morning donuts— candle included. (And perhaps a very off-pitch happy birthday serenade.... I can cook but I can’t sing, people.)
I’ve been making these donuts every birthday morning for YEARS. No joke. It’s just expected now, even with the college-age kids. But to be honest, I adore the tradition!
While making these donuts this last time, I noticed lately that I have seen SO many posts online with adorable donuts, filled with jams, creams, custards. Pretty much anything in your imagination can fill these pastry delights. So what’s up with all these donut pics and recipes? Some were so time consuming I wondered how you would get anything else done for the day. Super cute and yummy but a little intimidating right?!? Let me break it down and make it WAY easier!!
But as I was making these birthday donuts, I thought... they’re so easy and delicious, why not make a simple filling for them as well?? So that’s what I did. Done and done.
Last time I was at the grocery store, I thought the blackberries looked amazing! So that, simply enough, was the start of my easy custard. To simplify, I used boxed “cook and serve “ pudding, doctored it up a bit to make it a little more decadent and homemade, then added the blackberries to cook in the pudding. Just like that, I have created filled donut perfection.
To top it off, I added lemon zest to the sugar I rolled the donuts in and it was nothing short of amazing. The lemon complemented the blackberry custard perfectly. We couldn’t get it in our mouths quick enough.
Happy frying, happy donuts! Enjoy!
xoxo,
Paula
Blackberry Custard Sugar Donuts
Ingredients:
12 oz. Blackberries, rinsed
1 1/2 cup Milk
1/2 cup Half & half
Splash of Vanilla
Pinch of Salt
1 4 oz. box Cook & serve vanilla pudding
1 cup Sugar
1 Lemon, zested
Frying oil
Refrigerated biscuits
Combine the blackberries, milk, half & half, vanilla, salt, and pudding in a heavy-bottomed sauce pan over medium heat. Cook, while stirring, until thickened and the berries start to fall apart. Set aside or in a separate dish to cool until room temperature. Combine the sugar and lemon zest. Set aside. In a shallow pan over medium-high heat, warm up your frying oil to 325F. Fry your biscuits for three minutes on each side, or until a deep golden brown. Remove and cool long enough to handle. Coat in your sugar and lemon zest mixture, covering all sides. Let cool completely. Fill each donut with the blackberry custard by carefully making a hole in the side of each, then using a ziplock or pastry bag to squeeze in the custard. Serve immediately and enjoy!