I do have to clarify that it is not breakfast that I dislike, it's the time of day. If you bring me pancakes, waffles, breakfast burritos or a danish, I'll cherish you forever but not before 11 please.
I think we can all agree here that there is one breakfast food that has taken off like no one's business and that is doughnuts...or donuts...they taste the same no matter how many letters the word has. They are everywhere, they have their own day in the year. People, doughnuts are fantastic!
And I think I have created the ultimate breakfast doughnut.
Is it a cup of coffee? Is it a bowl of cereal? Is it a glazed doughnut?
It's all of those things!
We're going to be making a coffee doughnut, topping it with lemon glaze and rolling it in our All Bran High Fibre Muesli because that's how legends are born.
3TBsp Soft Brown Sugar
2TBsp Instant Coffee
1TBsp Dry Active Yeast
1tsp Vanilla Extract
Plain White Flour
1// Warm your milk in the microwave. You want the milk to be warm to the touch but not hot because you're gonna pop your dry active yeast in there to get nice and snuggly. Leave it somewhere draft free for five to ten minutes. You'll notice a few bubbles and a yeasty smell.
2// In a bowl (I used a sauce pan because I'm too cool for bowls) whip your milk and yeast mixture with the egg, soft brown sugar, vanilla essence and instant coffee. It'll look a little brown. It's not puddle water, trust me.
3// I used a fork to mix in my flour but you can use a wooden spoon, your fingers or an electric mixer. Totes up to you. You want to add flour about a cup at a time to your mixture. It'll start to pull away from the sides when you have enough flour in there. Depending on climate, time of year and other exciting factors, you may need more or less flour so play it by ear and try to be confident in your decision.
4// Turn out the dough onto a lightly floured surface.
5// Knead your dough for 10-20 minutes until the dough becomes elastic and the gluten has developed.
6// Pop your dough back in your bowl (sauce pan) and cover with a clean tea towel before popping it back into your draft free place. Let it get crazy for about 2 hours.
7// Once your dough has doubled in size, roll the dough out on a floured surface and cut into doughnut rounds. I rolled my dough to about an inch because I like tall doughnuts and I cannot lie.
8// Cover your doughnuts and let them rise for about 20 minutes.
9// Heat your oven to 200°C and bake your doughnuts for 12-15 minutes.
And now...the lemon glaze!
Grate the zest of a lemon into a bowl, add 1C of icing sugar and then squeeze in the juice of the lemon while stirring. You want a thick consistency that won't be too goopy on the doughnut.
Then the magic happens because you're gonna roll that bad boy in your All Bran High Fibre Muesli. I used the Apricot and Almond flavour but you can use any flavour you like because no one is judging.
You have a breakfast doughnut!
I served this with a cup of coffee and Nutella for dipping.
What's your favourite unusual breakfast food?