BLACKBERRY SOURDOUGH DONUTS

Activate the yeast. In a large bowl, mix together the warmed milk and 1 tbsp of sugar. Sprinkle the yeast over the mixture, mix, and let sit for 5-10 minutes until the surface is foamy.
Add the rest of the sugar, sourdough discard, and eggs. Whisk to combine. Stream in the butter as you whisk continuously, until fully incorporated.
Add in the flours; use a wooden spoon to mix until the flour is incorporated.
Lay the dough onto a floured surface. Sprinkle the top with some flour; use your hands to knead for 4-5 mins, until smooth.
Place the dough into a large greased bowl, cover, and place in a warm environment for 1-1.5 hours, or until doubled.
Line a large baking sheet with parchment paper.
Once the dough has doubled, turn it onto a floured surface. Roll the dough out to 1/2” thick, and use a cookie cutter or mason jar lid to cut out 3” donuts. Repeat with leftover dough.
Place the donuts onto the baking sheet with room in between each. Cover with greased plastic wrap, and proof in a warm environment for 30 mins - 1 hour, until tall and puffy.
Preheat the air fryer to 350F. Line the basket of the air fryer with parchment paper.
Working in batches, place the donuts into the basket, and brush the top with melted butter.
Air fry for 10 minutes, flipping and brushing with butter halfway through, until golden brown.
Remove and immediately roll in sugar to coat.
Place the blackberry jam in a piping bag with a round tip (or just cut off tip). Poke a hole into the side of a donut with a knife until you reach the center. Pipe in the desired amount of jam (~1-2 tbsp). Repeat for remaining donuts.
Enjoy!