Blackberries and cream come together in the most delightful way in this Blackberries & Cream Slider Doughnuts Recipe. Perfect for a weekend brunch or a special afternoon treat, these mini doughnuts filled with silky cream cheese and fresh blackberries bring a fresh, fruity twist to a classic favorite. You'll love how the sweet tang of the berries balances with the soft dough and luscious filling, making each bite a little celebration.
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Why This Recipe Works
I've made countless doughnuts over the years, but this recipe stands out because it balances flavor and texture so beautifully. The dough rises just right to be pillowy soft yet holds up well to frying. The lightly sweetened cream cheese filling is smooth and fresh, perfectly complementing juicy blackberries without overpowering them.
- Consistent Texture: The dough's hydration and kneading method create a smooth, elastic base that fries up with golden edges and tender crumb.
- Deep, Balanced Flavor: Slightly tangy cream filling, fresh blackberries, and a hint of vanilla boost this into a full-bodied treat.
- Simple Ingredients: Pantry staples combine with fresh fruit for a surprisingly sophisticated doughnut that's easy to pull together.
- Fast Prep, Big Payoff: Though it involves rising time, the hands-on steps are straightforward and rewarding.
Ingredient Game Plan
When making this Blackberries & Cream Slider Doughnuts Recipe, the quality of your ingredients truly shines through. Fresh, ripe blackberries and creamy, high-quality cream cheese elevate each bite. Also, using superfine sugar helps the coating stick beautifully to the warm doughnuts.
- Whole Milk: Opt for fresh, full-fat milk for richness and tender dough.
- Active Dry Yeast: Always check the expiration date to ensure good rise.
- All-Purpose Flour: Choose a reliable brand for consistent gluten development.
- Cream Cheese: Use block cream cheese, softened to room temperature for smooth filling.
- Blackberries: Pick fresh, plump berries that are sweet and not overly mushy.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Blackberries & Cream Slider Doughnuts Recipe
Step 1 - Prep & Season
Start by warming the milk gently until it simmers-a toasty aroma will fill your kitchen. Take it off the heat, then stir in sugar and salt. Let this cool until it's just lukewarm to the touch; too hot and it will kill your yeast. While it cools, proof the yeast by mixing it with warm water and setting it aside for about 10 minutes until foamy. This bubbling action shows the yeast is alive and ready to work its magic.
Step 2 - Build Flavor
Combine the cooled milk mixture, yeast, eggs, oil, and much of the flour in a large bowl. You'll notice the dough is sticky but thick. That's perfect at this stage. Turn it onto a floured surface and knead for 4 to 5 minutes until the dough becomes smooth and elastic. This kneading develops gluten, crucial for that tender yet structured doughnut texture. Once kneaded, shape it into a ball and cover it in a greased bowl. Let it rise for about 1 ½ hours until it doubles in size-placing it in a draft-free spot like inside your microwave without heat helps it rise evenly and quickly.
Step 3 - Finish for Best Texture
After the first rise, punch the dough down gently-this releases excess air. Roll it out to a half-inch thickness and cut into rounds using a 2 to 3 inch cutter. Lay the doughnuts on a floured sheet, leaving room to puff up, then let them rise another 30 minutes. Meanwhile, heat your frying oil carefully to maintain 375°F, adjusting the heat to keep it steady. Fry doughnuts four at a time for about a minute per side until golden brown with crisp edges. Using a paper towel-lined plate helps soak up excess oil, keeping them light and ready for their sugar coating.
Pro Moves I Swear By
These tips come from dozens of batches and happy tasters. Keeping a close eye on your oil temperature will ensure each doughnut fries evenly without soaking up too much oil. I like to shake the excess sugar in a paper bag-that even coating across the surface adds the perfect sparkle and crunch. Preparing the filling while the dough rises saves time, letting the assembly flow smoothly.
- Doneness Cue: Fry until doughnuts are golden with edges crisp but centers still pillowy soft.
- Temperature Trick: Keep your frying oil between 350°F and 380°F to avoid greasy or undercooked doughnuts.
- Make-Ahead Move: The cream cheese filling can be made a day ahead and kept chilled; just stir well before using.
- Skip This Pitfall: Don't over-flour the dough as it rolls out-you want your doughnuts tender, not dense.
Serve It Up
Finishing Touches
Slice each doughnut carefully, leaving a little hinge so it's easier to fill and eat. I like using about a tablespoon of that creamy, vanilla-scented cream cheese filling-just enough to add richness without overwhelming. Nestle in four or five sparkling blackberries for bright bursts of flavor. Close it up and you'll see a perfect mini sandwich that invites you to take the first melt-in-your-mouth bite.
Great Pairings
A hot cup of coffee or a fruity iced tea pairs wonderfully here. For texture contrast, try serving alongside crunchy toasted nuts or a simple green salad with lemon vinaigrette. The fruit theme complements the berries and keeps your meal feeling fresh but indulgent.
Easy Plating Wins
Arrange your slider doughnuts neatly on a wooden board or pretty platter, dust with a little extra powdered sugar, and maybe add a few loose blackberries for decoration. For a casual party, stack them like mini hamburgers-fun, inviting, and perfect for grabbing. I've found that the visual contrast of the white cream and deep purple berries draws everyone in immediately.
Make-Ahead & Storage
Storing Leftovers
Keep any leftover doughnuts in an airtight container on the counter for up to 2 days. Refrigeration can dry them out, so I avoid it unless the filling will spoil. The filling remains creamy, but the doughnuts soften slightly, so it's best enjoyed fresh whenever possible.
Freezer Notes
These doughnuts freeze well before assembling. Freeze unfilled doughnut rounds on a sheet until solid, then transfer to a zip-top bag for up to a month. Thaw at room temperature, then fry and finish assembling. Freezing after frying and filling isn't ideal, as cream can separate and texture may suffer.
Reheating Blackberries & Cream Slider Doughnuts Recipe Without Drying Out
To reheat, I recommend using a toaster oven or regular oven at 300°F for 5-7 minutes, wrapped loosely in foil to maintain moisture. Avoid the microwave if possible-it tends to make doughnuts chewy or rubbery. If you must microwave, heat in short bursts, wrapped in a damp paper towel to keep the filling from drying out. Serve warm and freshly dusted with extra sugar.
Frequently Asked Questions
You can, but I recommend thawing them fully and draining any excess juice to keep the filling from becoming watery. Fresh blackberries give the best texture and flavor.
Mascarpone cheese or a thick Greek yogurt can work as alternatives, but cream cheese provides the perfect balance of tang and creaminess I adore in this recipe.
About 1 minute per side at 375°F is ideal. Watch for a golden brown color with crisp edges. Adjust heat if they brown too quickly or remain pale.
Yes! You can prepare the dough the night before. After kneading, refrigerate it covered overnight, then bring to room temperature before rolling and cutting.
Final Thoughts
PrintComplete Recipe
Blackberries & Cream Slider Doughnuts Recipe
These Blackberries & Cream Slider Doughnuts feature soft, fluffy fried doughnuts filled with a smooth cream cheese filling and fresh blackberries, coated in superfine sugar for a delightful treat perfect for brunch or dessert.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 20 sliders
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Doughnut Dough
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package active dry yeast (2 ¼ teaspoons)
- 2 tablespoons warm water
- 3 ½ cups all-purpose flour plus more for dusting
- 2 tablespoons vegetable oil
- 2 large eggs
- ½ cup superfine granulated sugar
- vegetable oil for frying (about 8 cups)
Cream Cheese Filling
- 8 ounces cream cheese (block, softened)
- ⅔ cup powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
Blackberries
- 2 quarts fresh blackberries
- 2 tablespoons sugar
Instructions
- Prepare the Dough: Heat the milk in a saucepan until it begins to simmer, then remove from heat and stir in sugar and salt. Allow it to cool to lukewarm. Meanwhile, proof the yeast by stirring yeast into warm water and setting aside for 10 minutes until activated.
- Mix Dough Ingredients: Add cooled milk, 2 ½ cups flour, oil, eggs, and the yeast mixture into a large bowl and stir with a wooden spoon until combined; the dough will be thick and sticky.
- Knead the Dough: Place remaining 1 cup flour on a floured surface, transfer dough onto it, and knead for 4-5 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking. Shape into a ball.
- First Rise: Lightly grease a large bowl, place dough ball inside, cover with kitchen towel, and let rise in a warm draft-free spot for 1 ½ hours until doubled in size.
- Prepare Filling: In a stand mixer bowl with paddle attachment, combine softened cream cheese, powdered sugar, heavy cream, and vanilla extract. Mix on low until smooth, scraping sides as needed. Set aside.
- Prepare Blackberries: Place blackberries in a medium bowl; cut large ones in half if desired. Stir in sugar and refrigerate until assembly.
- Shape Doughnuts: Punch down risen dough and roll out on a floured surface into a ½-inch thick oval or rectangle. Use a 2 to 3 inch round cutter to cut dough rounds, placing them on floured baking sheets with ½ inch spacing. Gather scraps and roll out to cut additional rounds. Cover with kitchen towel and let rise for 30 minutes.
- Heat Oil and Fry Doughnuts: Heat vegetable oil in a large pot or Dutch oven to 375 degrees Fahrenheit, then reduce heat to medium. Fry doughnuts four at a time for 1 minute per side, maintaining oil temperature between 350 and 380 degrees. Drain on paper towels and repeat with remaining doughnuts.
- Sugar Coating: Place superfine sugar in a paper bag, add doughnuts one at a time, and shake to coat evenly. Allow doughnuts to cool for 5 minutes.
- Assemble Sliders: Slice doughnuts in half leaving a hinge. Spoon about 1 tablespoon of cream cheese filling onto the bottom half, add 4 to 5 blackberries on top, then close like a slider. Serve immediately.
Notes
- Ensure milk is lukewarm, not hot, when adding to yeast to prevent killing yeast.
- Knead dough until smooth and elastic to develop gluten for light texture.
- Maintain consistent oil temperature to avoid greasy or undercooked doughnuts.
- Superfine sugar works best for coating as it sticks well to warm doughnuts.
- Use fresh blackberries for best flavor; frozen can be substituted but may be mushier.
- For a dairy-free version, substitute cream cheese filling with coconut cream mixture and use appropriate milk alternatives.
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