Chèvre & Blackberry Raised Doughnuts

24 servings
20 min prep time
3 hrs total time

Traditional deep fried doughnuts rolled in sugar and filled with a chèvre and blackberry custard. Breakfast that tastes like dessert! Courtesy of Carrie Burrill of Bakeaholic Mama



1 cup buttermilk

1/2 cup granulated sugar

1/4 cup butter

1 teaspoon salt

2 1/2 teaspoons active yeast

2 tablespoons warm water

3 1/2 to 4 1/2 cups bread flour

2 large eggs, beaten


4 ounces Vermont Creamery Goat Cheese room temperature

1/2 cup fresh blackberries

1/4 cup sugar

1 egg

Oil For frying



  • STEP 1

    Heat buttermilk, sugar, butter, and salt together in small sauce pan just until butter melts. Remove from heat; cool to room temperature.

  • STEP 2

    Meanwhile, combine yeast and warm water together in small bowl. Mix with fork; let stand 5 minutes or until bubbly.

  • STEP 3

    Place dough hook on electric mixer. Mix buttermilk mixture and 1 cup of flour. Once combined, mix in yeast. With  mixer on medium speed, add in flour, 1/2 cup at a time, until dough comes together. Scrape down sides as needed. When dough is just slightly sticky, turn mixer to high speed and mix for 5 minutes. If dough has not come together and is too sticky through the mixing time. Turn mixer off and add 1/4 cup flour as needed.

  • STEP 4

    Once dough is elastic, remove from mixer and place into buttered bowl. Cover with dish towel and allow to rise in a warm spot until doubled. (This may take anywhere from 30–90 minutes depending on the temperature of your house and the brand of yeast.)

  • STEP 5

    Remove risen dough from bowl and place on lightly floured surface. Roll dough out until it is about 1/2-inch thick.

  • STEP 6

    Using round cookie or biscuit cutter, cut 3-inch circles out of dough. Set aside on parchment paper-lined cookie sheet. Cover with dish towel to rise until doubled in size. Roll dough scraps into balls or cut them into small pieces. Set aside to rise.

  • STEP 7

    Meanwhile, heat oil in fryer to 375ºF.

  • STEP 8

    Once doughnuts have risen, flatten each just slightly. Place two at a time in fryer. Fry until golden all over. I flip the doughnuts around and submerge in the oil with a wooden spoon to ensure even browning.

  • STEP 9

    Removed fried doughnuts to paper towels to drain any extra grease. While doughnuts are still hot, sprinkle and roll in sugar. Set aside to cool completely.

  • STEP 10

    Meanwhile, place chèvre, sugar, and blackberries into food processor. Pulse until combined. Whisk 1 egg into mixture.  Place into double boiler. Heat while whisking constantly until mixture has thickened.

  • STEP 11

    Whisk one egg into the mixture and heat and whisk constantly over a double boiler until mixture has thickened. Transfer to bowl; place filling in refrigerator until cold.

  • STEP 12

    Using a sharp knife, cut a small X through the center of each doughnut going all the way to the back side. Fill a piping bag with your chevre filling. Place tip in small X you just cut and pipe filling into center.

  • STEP 13

    Best if enjoyed right away. Store doughnuts in an airtight container in the refrigerator.

Bakeaholic Mama

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Bakeaholic Mama

Carrie Burrill is a former preschool teacher turned master mommy and wannabe baker. She is a professional recipe developer, baker, photographer, and writer behind the popular blog Bakeaholic Mama. Carrie’s blog is filled with sweet treats, baking tutorials, and plenty of healthy, family friendly recipes. Born and raised in New Hampshire, Carrie spends her days, enjoying the lakes and mountains with her kids, running, practicing yoga, as well as playing in the kitchen.