Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 11 - 17 Mar, 2017 at 2:00 PM

Breakfast Doughnuts


Breakfast Doughnuts

Ingredients
· 100g dates
· 200g self-raising flour, plus extra for dusting
· 30g ground almonds
· Salt to taste
· 1 large free-range egg
· Olive oil
· 320g blueberries
· 1tbsp runny honey
· 4tbsp Greek yoghurt
· Ground cinnamon, optional

Method
Deseed the dates and place the flesh in a food processor with flour, ground almonds, egg, a tiny pinch of salt and about 70ml of water. Blitz until combined and form a ball of dough then roughly knead on a clean flour-dusted surface for just two minutes. Roll out the dough 1.5cm thick then use an 8cm cutter to cut out two rounds. Use a 3cm cutter (or the end of a cling film roll) to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total.
Simmer the doughnuts in a large pan of gently boiling water for about five minutes, very carefully turning them over halfway through. Place a large frying pan on a medium heat with a tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan for 10 minutes until it turns golden, turning regularly to build up a nice crust. Once looking good, add the blueberries to the pan then drizzle over honey. Jiggle and shake the pan over heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that juice. When it looks nice and shiny and the doughnuts are purple, ripple yoghurt through the pan and divide between your plates. Sprinkle cinnamon to finish.





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