• 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

    Serves: Makes 8
    Total Time: 1 hr 30 mins + 1 hr, to set

    Ingredients

    • DOUGHSSANTS

    • 100g flour, to dust
    • 2 x 400g rolls store-bought butter puff pastry, defrostedwater, to brush
    • 50g melted butter, to brush
    • GLAZE

    • 450g icing sugar
    • 120ml lemon juice
    • TO DECORATE

    • 250g fresh blueberries
    • 150g almonds, roughly chopped
    • 1 bottle blue and white cake sprinkles

    Instructions

    1

    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.

    2

    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.

    3

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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