EO(S) Wild Mulberry puffs

 Mulberries tend to be overlooked. I know here we mow them down, or rip them out often, as they spring up like a weed. We only allow one, maybe two to grow to full maturity, as no one wants all that purple poo over everything. So colored me surprised when I saw mulberry trees for sale in a tree catalog! People are willing to pay for these? Of course they are not native everywhere.

Some research has shown that the mulberry may have potential health effects against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. They contain Resveratrol which has been found to be protective against stroke risk by alteration of molecular mechanisms in blood vessels. (I am eating them!) A good source of vitamin C, A and E as well as iron.


People that have mulberries rarely know what to do with them. Cobblers are the most popular item. Some will even turn them into a jelly, mixed berry salad or a topping for ice cream and yogurt. We shall make them a breakfast item, the doughnut.

Wild Mulberry Puffs

You will need:

Puff pastry
mulberries (washed and stem trimmed)
sugar

Puff Pastry

1/4 c. warm water (105F. to 115F.)
2 1/4 tsp. (1 package) active dry yeast
1/4 c. sugar
1/2 c. room temperature milk
1 large, room temperature egg
1 tsp. salt
2 1/2 c. unbleached all-purpose flour
2 sticks (8 oz.) cold, unsalted butter

Dissolve yeast in warm water with a pinch of sugar.

In a different bowl, cut butter into flour until pea sized butter lumps remain.

Using a third bowl, mix the remainder of sugar with milk, egg and salt. Add the foaming yeast mixture and stir until combined.

Pour liquids into flour and stir until just combined. Lumps of butter should remain.

Cover the bowl and refrigerate for 8 hours to overnight. Make sure the dough is very cold.

Turn the dough out onto a floured work surface and pat into a square. Dust the top with flour and roll to a 16 by 16 inch square, dust as you go. You will probably have to dust a little underneath the dough too, so it remains loose.

The colder your kitchen is, the better. You don't want the butter to melt and become too incorporated into the dough. And as the dough is stiff, you will be working out those guns of yours.

Fold dough into thirds, outside right to center, outside left to center. Wrap and refrigerate for at least 30 minutes. Do not unfold it, roll out again to the 16 inch dimension. Refold into the thirds, wrap a refrigerate for 30 minutes. You want to repeat this process a total of 6 times. Place in the freezer for about 20 minutes, no longer, then get ready for the final roll.

The dough will be very stiff at this time, but you want to roll it out to a 20" x 20". If needed, flour lightly. Cut the dough into 5" squares.

Or just go and buy it already made at the store.

Mulberry filling;

Place your mulberries into a jar, add sugar to taste and bruise (shake the jar) place in fridge until you puff pastry is ready for it.

The "doughnut".

After you have cut the squares into your dough, fill the centers with the mulberries. Try not to add too much of the juices, but reserve it for another recipe or a simple syrup.

Fold the pastry and allow it to rest 30 minutes.

Heat oven to 450F. Bake for 10-15 minutes, depending on how much of the liquid remains on the pastry. Remove from oven and allow to cool to room temp. For a more golden color, brush with whisked egg yolk and a bit of water.

My boys love it! Claim it tastes just like a jelly doughnut. (Speaking of boys, HAPPY BIRTHDAY LARGE!)