Doughnuts with blackberry glaze

To make doughnuts, heat milk in a small saucepan over a low heat until warm. Remove from heat, stir in yeast and ½ the sugar. Set aside for 10 minutes or until frothy.

Put butter and remaining sugar in the bowl of an electric mixer and whisk on high until light and creamy. Add eggs one at a time, beating well after each addition. Add milk mixture and beat until well combined.

Add flour and salt and beat on high using paddle attachment for 7 minutes or until smooth. Transfer to a large container, cover and refrigerate overnight.

When ready to cook, put enough oil in a large saucepan to come 6cm up side of pan. Heat oil to 170ºC, testing temperature with a kitchen thermometer. Line an oven tray with baking paper.

Transfer risen dough to a lightly floured bench and roll out to form a rectangle about 1.5cm thick. Using a lightly oiled 12cm round cookie cutter, cut out 24 rounds. Either leave them whole or use a 4cm-round cookie cutter to cut out centres of each to form ring shapes. Quickly lift dough shapes onto prepared oven tray, being careful as dough will be sticky.

Working in batches, cook whole rounds for 4 minutes, turning over after 2 minutes, and cook ring shapes for 3 minutes, turning over after 1½ minutes. Using a slotted spoon, remove doughnuts from oil and drain on paper towels. Repeat with remaining dough. Allow to cool.

To make glaze, put blackberries and water in
a small saucepan over a medium heat for 10 minutes or until berries begin to break down and release their juices.

Sift icing sugar in a large bowl. Strain blackberry mixture through a fine sieve into a separate large bowl. Gradually add strained blackberry mixture into icing sugar, stirring as you go until you have a runny consistency. Drizzle glaze over cooled doughnuts and set aside on a wire rack over baking paper to allow to set. Serve.