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
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
