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DATE & BLUEBERRY DOUGHNUTS

DATE & BLUEBERRY DOUGHNUTS 


INGREDIENTS:

10 Merjool dates pitted and chopped

1/4 cup boiling water

1 1/4 cup SR four sifted

3/4 caster sugar

1/2 punnet blueberries 

2 eggs

3/4 cup milk

1/8 cup Lanes Blueberry plus extra to top

125g melted butter

2 teaspoons vanilla extract 

DIRECTIONS

Preheat oven to 160°C. Grease 2 1/3 cup capacity (80ml) doughnut tins. Place the dates and water in a small bowl and allow to soak for 5 minutes or until softened. Mash the dates until smooth, using a fork. 


Place the flour, sugar, eggs, milk, butter, vanilla, Lanes Blueberry and the date mixture in a large bowl and whisk until smooth. Add blueberries and just stir through. Pour the mixture 3/4 way up into the tins and bake for 12–14 minutes or until golden brown and cooked when tested with a skewer.


Sprinkle doughnuts in the spiced with more Lanes Blueberry to serve



Recipe & Photo: Esilio Benedetti
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