Breakfast Doughnuts with Blueberries and Yoghurt
These breakfast doughnuts use dates, wholemeal flour, blueberries, honey, and yoghurt for a warm, fruit-forward vegetarian breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 100 g Medjool dates stones removed
- 100 g wholemeal self-raising flour
- 100 g self-raising flour plus extra for dusting
- 30 g ground almonds
- 1 large free-range egg
- 1 tablespoon olive oil plus a little for the pan
- 320 g blueberries
- 1 tablespoon runny honey
- 4 tablespoons Greek yoghurt
- to taste ground cinnamon optional
- 1 small pinch sea salt
- 70 ml water
Instructions
Instructions
- Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, sea salt and water.
- Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for 2 minutes.
- Roll the dough 1.5cm thick, cut 8cm rounds, cut 3cm centres, and reroll the centre pieces and scraps until you have four doughnuts.
- Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, carefully turning halfway.
- Heat a frying pan over medium heat with the olive oil. Drain the doughnuts well, transfer them to the pan, and cook for 10 minutes, turning regularly until golden.
- Add the blueberries and drizzle over the honey. Shake the pan for a couple of minutes, turning the doughnuts through the jammy blueberry juices.
- When glossy and purple-streaked, ripple the yoghurt through the pan and divide between plates. Finish with cinnamon if using.
Notes
Model-authored fallback: the source Recipe JSON-LD was complete; this canonical blueprint preserves its recipe facts while clarifying units and pan oil for publishing.
The recipe is vegetarian.