Heat milk over medium heat. Bring to a simmer. Set aside and let cool slightly. It should be warm to the touch but not hot. Pour 1/4 cup of milk into a bowl and sprinkle with yeast. Let sit for 5-10 minutes or until foamy. In the meantime, combine the rest of milk, melted butter, 1/2 cup sugar, 2 eggs,salt, cinnamon and ginger in the bowl of a stand mixer. Add yeast / milk mixture. Mix on low and add flour a half cup at a time until dough is tacky but firm. Mix on medium speed until dough is smooth and elastic, about 3 minutes.
Oil the inside of large bowl and place dough inside. Cover and let proof in a warm spot until dough is doubled in size, about an hour. Remove dough from bowl, and punch down. Lightly flour a board and roll to a 1 inch thickness. Cut into 1 inch circles with a cutter. Place on parchment lined baking sheets and cover with plastic wrap. Let proof until dough is light and fluffy, about 45 minutes.
Preheat oven to 350 degrees.
Bake for 6-8 minutes or until bottoms are golden brown. While baking, combine 1 cup of sugar - 1 teaspoon of sugar in bowl. Also place 4 tablespoons of melted butter into a bowl. After doughnuts are removed from oven, and cool enough to handle, dip into melted butter and then cinnamon/sugar mixture. Repeat with remaining donuts. Stuff in face.
To make blackberry sauce-
Combine blackberries, vanilla and powdered sugar in small saucepan. Cook over low heat and smash berries apart with wooden spoon. Cook until sauce is slightly thickened and berries are mostly broken down. Strain seeds through fine mesh sieve and enjoy!
Originally Submitted
7/11/2013
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