Breakfast Doughnuts
A healthy, nutritious twist on classic doughnuts made with wholemeal flour, ground almonds, and naturally sweetened with Medjool dates. They are poached like bagels, lightly crisped in a pan, and smothered in a warm, jammy blueberry and Greek yogurt sauce.
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🍳 Cooking Flow
Blitz flours, egg, almonds, dates, water, salt, and pepper in a food processor to make a dough. → Divide and shape the dough into 4 doughnut rings. → Poach the doughnuts in boiling water for 5 minutes, flipping halfway. → Pan-fry the poached doughnuts in olive oil until golden on both sides. → Toss in blueberries and honey until jammy, swirl in Greek yogurt, plate up, and dust with cinnamon.
Cooking Steps
Brief Cooking Order
Blitz flours, egg, almonds, dates, water, salt, and pepper in a food processor to make a dough. → Divide and shape the dough into 4 doughnut rings. → Poach the doughnuts in boiling water for 5 minutes, flipping halfway. → Pan-fry the poached doughnuts in olive oil until golden on both sides. → Toss in blueberries and honey until jammy, swirl in Greek yogurt, plate up, and dust with cinnamon.
Introduction
A healthy, nutritious twist on classic doughnuts made with wholemeal flour, ground almonds, and naturally sweetened with Medjool dates. They are poached like bagels, lightly crisped in a pan, and smothered in a warm, jammy blueberry and Greek yogurt sauce.
Step 1
Combine 100g white self-raising flour and 100g wholemeal self-raising flour in a bowl, then add to a food processor.
Step 2
Add 1 egg, 30g ground almonds, 100g pitted Medjool dates, 70ml water, and a pinch of salt and black pepper into the food processor.
Step 3
Blitz the mixture in the food processor for a few seconds until it forms a cohesive dough.
Step 4
Turn the dough out onto a lightly floured work surface, knead briefly, roll it into a sausage shape, and cut into 4 equal portions.
Step 5
Roll each portion into a ball, flatten into rounds about 1.5 cm thick, and pinch a hole in the middle of each to form a doughnut shape.
Ingredients List
Important Notes
Poaching the doughnuts in boiling water (similar to the traditional bagel method) cooks them through and creates a light, spongy texture without deep frying.
Medjool dates provide natural sweetness and moisture along with fiber, replacing refined white sugar completely in the dough.
Both fresh and frozen blueberries work well for making the quick pan-sauce.
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