Halloumi Donuts With Blueberry Jam
A Recipe Adapted From Lauren Brown At The Blue Swimmer Restaurant
Preparation time: 10 minutes plus 1 hour resting time
Makes 12-20 donuts (depending on size)
Cooking time: 20 minutes
- 6 eggs
- 300g/10.6ozs. halloumi
- 380g/13.4ozs. flour
- 20g/0.7oz. baking powder
- 100g/3.5ozs. sugar
- 200ml/7flozs. milk
- 1 tsp. vanilla
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 200g/7ozs. blueberry jam
Step 1 - Break halloumi up and blitz in a food processor until granular. Whisk together milk, vanilla and eggs. In a separate bowl mix together all the dry ingredients. Mix wet into dry and then fold in halloumi. Let chill for an hour (or up to 2 days).
Step 2 - Heat plenty of oil in a fryer until it reaches 180C/350F. Use an ice cream scoop to scoop the batter. Cook for 5 minutes turning over halfway. Dust in cinnamon sugar while still hot. Poke a hole in the donuts with a chopstick and pipe some blueberry jam inside them. You can also serve them with vanilla custard or creme anglaise.