What’s a doughssant? A cross between a doughnut and croissant, of course!
Recipe and styling by Robyn Timson Moss
Photograph by Roelene Prinsloo
Doughssants with lemon glaze, blueberries and almonds
- 100g flour, to dust
- 2 x 400g rolls store-bought butter puff pastry, defrostedwater, to brush
- 50g melted butter, to brush
- 450g icing sugar
- 120ml lemon juice
- 250g fresh blueberries
- 150g almonds, roughly chopped
- 1 bottle blue and white cake sprinkles
For the doughssants, preheat the oven to 200°C. On a lightly floured surface, unroll each sheet of puff pastry and roll out once in two opposite directions with a rolling pin, just to smooth it out – the sheets must remain thick. Brush each sheet with a little water to make it sticky, then fold the sheets in half. Roll once more in two opposite directions. Using a 9 x 4cm round cookie cutter, cut 4 rounds out of each sheet. Use a 3 x 1cm cookie cutter to cut small holes in the middle of each circle.
Lay the 8 doughssants on a large, flat oven tray lined with non-stick baking paper. Brush with the melted butter. Bake until the doughssants are fully puffed and golden, about 15 minutes. Remove from oven and allow to cool.
For the glaze, mix the icing sugar and lemon juice together in a large bowl. Dip the top of each cooled doughssant once or twice into the glaze and place on a wire rack to allow the excess to drip off. While the glaze is still soft, decorate with the blueberries, almonds and sprinkles. Allow the glaze to set in a cool place for about 1 hour before serving.