Tom Aikens Cinnamon Doughnuts with Organic Blackberry Jam

method:

• To make the jam, take 100g of the sugar and mix with the pectin. Set this aside for later.
• Place the berries in a pan with the remaining 300g of the sugar and the lemon juice. Cook over a medium heat until the temperature reaches 105C/220F on a sugar thermometer, this will take about 20 minutes.
• Add the sugar and pectin mixture and keep stirring the jam while it comes back up to 105C/220F.
• To test if the jam is ready, place a small amount on a cold plate in the fridge if it forms a skin it is ready if not keep cooking for a few minutes longer before testing again.
• Allow the jam to cool completely before storing in a jar until you are ready to fill the doughnuts, or seal in sterilized jars if making ahead.
• For the dough, mix together the warm water and milk then whisk in the fresh yeast. Place the flour, salt and sugar into a food mixer fitted with a dough hook and begin mixing gently while pouring in the liquid.
• Increase the speed and add the egg yolks then the butter. Cover and allow to prove for one hour.
• When the dough has at least doubled in size, knead the dough briefly on a lightly floured work surface then split into 20 pieces. Roll the mixture into smooth balls and space out on baking trays lined with greaseproof paper. Allow to prove again for another 30 minutes.
• When ready to cook, preheat a deep fryer, or large pan of oil, to 160C/325F and mix together the sugar and spices in a bowl.
• Add the doughnuts to the hot oil in batches and fry for five minutes until they are an even golden-brown colour, turning frequently as they cook. Remove from the oil when cooked and place on some kitchen towel to absorb any excess oil.
• When cool, insert a knife into the side of each doughnut to make a hole. Place the jam in a piping bag and use to fill each doughnut before rolling in the spiced sugar to coat.