For the Doughnuts
1 C warm (~100°) whole milk
3 T butter, softened
1 t vanilla
1 t almond extract
2 ¼ t (or 1 packet) active dry yeast
3 C all-purpose flour
⅓ C sugar
½ t ground nutmeg
1 t kosher salt (or ½ teaspoon fine sea salt)
For the Blackberry Glaze
2 C frozen Oregon blackberries or marionberries
2 T fresh lemon juice
4 C powdered sugar
In the bowl of an electric stand mixer with the dough hook attached, combine the pastry ingredients. Mix on medium until fully combined, then increase speed to medium-high and knead for 7-8 minutes, until a soft and sticky dough is formed. (If not using a stand mixer, stir the ingredients together in a large mixing bowl until a shaggy dough is formed, then knead for 10 minutes on a lightly floured surface until a soft and sticky dough is formed.) Move the dough ball to a buttered bowl, drape a sheet of plastic wrap on top, and allow the dough to rise in a warm, draft-free spot until doubled in size, 1-1 ½ hours.
When the dough has risen, line a rimless baking sheet with parchment paper.
Gently pull the dough from the bowl onto a lightly floured surface, and with a floured rolling pin, roll out the dough to approximately ¼” thick, and use a 2 ½”-3” doughnut cutter or round cookie cutters to make ring-shaped doughnuts. Gently smoosh the dough scraps back together, then reroll and cut the remaining doughnuts. You should be able to get 12 doughnuts and then have enough dough scraps leftover for one more doughnut.
Place the doughnuts on the parchment-lined baking sheet, leaving about an inch or two of space between them. Loosely drape plastic wrap over the pastries and allow them to rise a second time, for 45 minutes. After 30 minutes, preheat the oven to 350°F.
While the doughnuts are raising a second time, prepare the glaze. In a medium saucepan over medium heat, bring the blackberries and lemon juice together to a gentle boil, then reduce the what to medium low and simmer for 20 minutes, until the berries are very soft. Mash them with a spoon, then pour the stewed berries into a sieve set over a large bowl, pressing and scraping with a rubber spatula until all the jam is strained through. Whisk in the powdered sugar until fully combined and no lumps remain.
Remove the plastic wrap from the doughnuts and bake for 15 minutes, until lightly golden brown on top. Move the doughnuts to a cooling rack set over a baking sheet, and allow to cool for ten minutes. Dip the doughnut tops in the glaze, wiggling them a little to ensure even coating, then move back to the rack. Store any leftovers in an airtight container and eat within a day.