For the donuts:

1. Heat the water and milk in a small pot until it reaches 105-110 degrees. Pour the yeast into a large bowl attached to a stand mixer with the dough hook attachment. Pour the warmed milk and water mixture over the yeast and let it activate for 5 minutes. 
2. Whisk together the flour, salt, and sugar in a medium bowl. 
3. Whisk the egg into the water, milk, and yeast. 
4. Add in the flour mixture, vanilla and almond extracts, and the honey to the bowl and mix until a dough forms.
5. Add in the softened butter one tablespoon at a time and only add in the next tablespoon after the previous one has been fully incorporated. 
6. Keep kneading on the dough hook until enough gluten has formed to pass the windowpane test (see notes in the blog post) 5-10 minutes. 
7. Transfer to a large, lightly oiled bowl, cover with plastic wrap and let rise until it's doubled in size. 1-2 hours depended on how warm your kitchen is.
8. Roll the dough out on a floured surface until it's 1/2 - 1/4 inch thick. 
9. Cut out circles with a 2 inch round cutter and place each donut on its own individual 4x4 square of parchment. 
10. Let rise again for 30 minutes. 
11. While the dough is rising, add the vegetable oil to a large pot and heat to 375 degrees. 
12. Once ready, add 3-4 donuts to the oil and cook on each side for 2-3 minutes or until they are golden in color. 
13. Remove from the oil and let cool on a plate lined with a paper towel. Once cooled, roll through sugar and use a small pairing knife to create a hole to pipe in the jam or jelly. 
14. Using a pastry bag, pipe the filling into the donuts until they are all filled. 

For the jam:

1. Put a small plate in the freezer.
2. In a wide pot, mix the berries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to breakdown the blackberries.
3. Bring mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce temperature to medium and simmer until mixture begins to thicken about 20 minutes. Keep stirring, so nothing sticks to the pot.
5. Once the mixture starts to thicken, put a tablespoon of the mixture on the plate in the freezer and freeze for 1 minute. Test the gelling point of the jam by pushing your finger up against the cold jam to see how thick it is. 
6. Remove from heat and let cool.