Jammy Blueberry Breakfast Doughnuts

Jammy Blueberry Breakfast Doughnuts 

This breakfast is just perfect for the weekend, when you have that little bit of extra time and want to make something extra special and more importantly incredibly delicious, which has the bonus of being healthy and really balanced. 

The doughnuts are made with wholewheat flour and ground almonds, sweetened only with the natural sugar of dates and perfectly spiced with a pinch of cinnamon and lightened with a little lemon zest. Then they're simmered in boiling water, not deep fried, and finished in a fairly dry pan to crisp the edges but leave the insides deliciously soft and fluffy. - And of course, the best part, a huge handful of blueberries go into the pan at the end to creates wonderfully sticky glaze, finished with just a hint of honey to make the purple juices perfect and glossy. All you need after that is a spoonful of yoghurt, a little more zest and a some cinnamon to top it all off. 

Doesn't that sound perfect? 

I normally halve this recipe and make this for my mum and I on a Saturday every now and then, but I always save the mini centres of the doughnuts for my dad, who likes to sneak one after he's gone for a morning run. 

He claims he doesn't really like blueberries and yoghurt, but I've seen him scraping the pan for the last deliciously sticky bits. It's just that good. And so, quite rightly, I present to you the recipe for the perfect jammy blueberry breakfast doughnuts:

Ingredients:

• 100g Medjool dates
• 100g wholemeal self-raising flour 
• 100g self-raising flour , plus extra for dusting 
• 30g ground almonds
• 1 large free-range egg
• olive oil
• 320g blueberries
• 1 tablespoon runny honey
• 4 tablespoons Greek yoghurt
• ground cinnamon , optional

Method:

1. Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water. 
2. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes. 
3. Roll out the dough 1.5cm thick, then use an 8cm cutter (or a pint glass) to cut out two rounds. Use a 3cm cutter (or the end of a clingfilm 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.
4. Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through. 
5. Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust. 
6. Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice. When it looks nice and shiny and the doughnuts are purple, either ripple the yoghurt through the pan and divide between your plates, or serve up the doughnuts and blueberries and add the yoghurt on top (I prefer mine not to melt into the doughnuts too much). Then finish with a sprinkling of cinnamon, and a little grating of lemon zest. 

Recipe from Jamie Oliver's jammy blueberry breakfast doughnuts