Red Currant Bakery

Blackberry Red Currant Jam
1 In a medium sauce pot add in the blackberries and red currants along with the sugar. Cover the pot and put it over medium low heat. If you are using raspberries, cut the sugar down to 40 grams.
2 Cook for 5-10 minutes until the juices begin to release. Remove the lid and stir occasionally to keep the jam from burning.
3 Continue to cook until the liquid reduces and the bubbles go from being thin and watery to thick. About 10 minutes.
4 Once cooked, remove the pot from the heat and pour the jam into a large shallow dish. Leave the jam to cool to room temperature, stirring occasionally. The jam can also be made in advance and stored in the fridge.
Custard Cream Filling
6 In a medium pot, whisk together the corn starch and 100 grams of sugar. Then pour in the milk and whisk to combine. Add in the egg yolks, salt, vanilla, and whisk once more.
7 Place the pot over medium low heat and whisk constantly scraping the bottom and edges of the pot. It will feel like it’s taking a while but all of a sudden it’ll get really thick so don’t stop whisking. *It will get really thick, don't stress.
8 Once thick, remove the pot from the heat and whisk in the butter until smooth.
9 Pour the pudding through a fine mesh sieve into a large shallow bowl or on a quarter sized baking sheet. Cover the surface with a layer of plastic wrap to prevent a skin from forming. 
Make the Dough
11 In the bowl of a stand mixer, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils.
12 Pour in the flour and yeast and whisk it all together.
13 Warm the milk until it is just warm to the touch - it should not exceed 100 degrees F.
14 Add in the warmed milk, egg and egg yolk, salt, and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 10-15 minutes on low speed until it is smooth and the bowl is clean. Add in the soft bowl and knead again until smooth, the dough should stretch and not just snap.
15 Remove the dough and shape it into a ball. Lightly grease the mixing bowl that you were just using and place the ball of dough back in. Then cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.
16 At this point, you could also cover the dough with plastic and place it in the fridge overnight.
Shape the Doughnuts
18 Line a baking sheet or tray with a sheet of parchment paper and a generous sprinkling of flour.
19 After the dough has doubled in size, dump it out onto a lightly floured counter or work surface. Sprinkle the top with flour and use flat hands or a rolling pin to gently press the air out.
20 Divide the dough into 12 equal portions. You can weigh the dough first and then divide the total amount by 12 and that is how much each portion should weigh.
21 Working one portion at a time, pat the dough into a flat disk - about 3" in diameter. Going in a clockwise direction, bring the edges of the disk into the center of the disk and press down gently until all edges have been brought into the center.
22 Flip the disk over so that the tuck seam side is face down on the counter - make sure the area is free of flour.
23 Shape your hand into sort of a claw shape over the dough. Use the heel of your hand to roll the dough around in clockwise circle until the bottom is smooth and no longer looks like it has a seam.
24 Place the dough balls onto the floured baking sheet, spacing them out evenly so they have space to grow.Repeat the shaping process with the remaining 11 portions of dough.
25 While the dough rises, heat the oil.
26 Start heating up 4-5 inches of oil in a large deep pot to 360 F about 10-15 minutes before the doughnuts are finished proofing. This way it will be at the correct temperature when they are ready. Heat the oil low and slow - this way it will keep it's heat and not get too hot while you're frying.
Fry and Sugar Roll
28 Place 1 layer of paper towels on to a baking sheet with a wire rack on top. Fill a wide bowl with granulated sugar to roll the doughnuts in once fried.
29 Once the rolls are proofed, use a slotted spoon or a spider to lower the proofed doughnuts into the hot oil. Don't fry more than 3 at a time to avoid lowering the temperature more than 10 degrees.
30 Fry them on each side for about 1-1:30 minutes - keep an eye on them as 60 seconds may be enough. Use the spoon to carefully flip them over by pressing down on one side. Then fry for another 60-90 seconds.
31 Once they are golden brown, use the slotted spoon to remove them from the oil.
32 Place the fried doughnuts onto the paper towel lined rack to drain off any excess oil. Allow the oil to reheat to 360 F before adding in another batch of doughnuts.
33 Once the next batch is in the oil, roll the first batch in the granulated sugar and place on a separate wire rack to cool.
Assemble
35 Pour the cold heavy cream for the cream filling into a large bowl and whip on high until medium stiff peaks form.
36 Transfer the cooled pudding into a medium mixing bowl and give it a quick beat with a whisk or mixer until smooth.
37 Add about half of the whipped cream into the whipped pudding and beat or whisk it in. It’s ok if you knock a bit of the air out with the first addition. Once completely incorporated, add in the remaining cream and use a flat rubber spatula to gently fold the whipped cream into the pudding.
38 Use a small knife to poke a hole in the side of each doughnut.
39 Fill one piping bag or plastic sip top bag with the cream filling and one with the jam.
40 Push the tip of the cream bag into the hole and squeeze the bag gently until the doughnut begins to puff up. Don't fully fill it with cream because we still need space for the jam!
41 Then press the tip of the jam bag into the same opening and pipe it in until each doughnut is full. Sometimes I use the first one as a test and cut it open immediately after to see if I've added enough filling. To keep the jam from spilling out, rest the doughnuts on each other with the filling whole pointing up. After 5-10 minutes, the filling will stay in!
42 Enjoy immediately!