Description
These Marionberry Cardamom Twist Doughnuts combine the rich, sweet flavor of Oregon marionberries with warm cardamom spice in a beautifully braided pastry. Inspired by old-fashioned cinnamon twist doughnuts and blackberry babka, this recipe yields tender, golden-brown baked doughnuts perfect for breakfast or tea time.
Ingredients
For the Pastry Dough
- 1 Cup warm (~100°) whole milk
- 3 Tablespoons butter, softened
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ teaspoons (or 1 packet) active dry yeast
- 3 Cups all-purpose flour
- ¼ Cup sugar
- ½ teaspoon ground cardamom
- 1 teaspoon kosher salt (or ½ teaspoon fine sea salt)
For the Marionberry Jam
- 1 Cup frozen Oregon marionberries (or blackberries)
- ⅓ Cup sugar
For the Cardamom Sugar
- ½ Cup sugar
- ¾ teaspoon ground cardamom
Instructions
- Make the dough: In an electric stand mixer fitted with a dough hook, combine warm milk, softened butter, egg, vanilla, active dry yeast, flour, sugar, ground cardamom, and salt. Mix on medium speed until combined, then increase to medium-high and knead for 7-8 minutes until a soft, springy dough forms. If mixing by hand, stir ingredients until shaggy dough forms, then knead on lightly floured surface for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size, about 1-1½ hours.
- Prepare the marionberry jam: While the dough rises, combine frozen marionberries and sugar in a small saucepan over medium heat. Bring to a simmer and cook gently for 20 minutes, mashing the berries with a wooden spoon until a loose jam forms. Remove from heat and set aside to cool.
- Make the cardamom sugar: In a wide, shallow bowl, stir together sugar and ground cardamom. Set aside for coating the pastries later.
- Preheat oven and prep baking sheets: Line two baking sheets with parchment paper. Arrange oven racks in the middle and lower-third positions, and preheat the oven to 350°F (177°C).
- Shape the doughnuts: Turn the risen dough onto a lightly floured surface and divide into six equal pieces. Roll each piece into a rectangle approximately 10 inches long, 5 inches wide, and ¼ inch thick. Spread 1 tablespoon of the marionberry jam onto each rectangle, then roll up tightly toward you into a 10-inch log. If the dough sticks, use a bench scraper to help roll.
- Form the twists: Using a sharp knife, cut each log lengthwise down the center, creating two half-logs. With the cut side facing up, fold each piece in half like a hairpin, then twist or braid the two strands by folding the ends over each other twice. Toss each twist in the cardamom sugar, coating well, and place onto the parchment-lined baking sheets, leaving about 2 inches between each.
- Second rise: Cover the shaped doughnuts loosely with plastic wrap and let rise again for 45 minutes until puffed.
- Bake: Remove plastic wrap and bake the doughnuts for 15-20 minutes, rotating the pans halfway through, until the twists are lightly golden brown on top.
- Cool and serve: Transfer to a wire rack and let cool for 15 minutes. Optionally dust with additional cardamom sugar before serving.
Notes
- Warm milk to about 100°F ensures proper yeast activation without killing it.
- If Oregon marionberries are unavailable, frozen blackberries make a great substitute.
- Proper kneading is essential to develop a soft and springy dough.
- Allowing two rises will create light, fluffy doughnuts with good texture.
- Cardamom sugar coating adds a unique aromatic sweetness to complement the berries.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat gently in an oven or toaster oven for best texture.
