“I’m absolutely obsessed with Bread Ahead doughnuts,” shares Sugar & Spice author Remi Idowu. “But sadly, living outside of London means I can’t just pop to Borough Market for a fix. And let’s be honest, making doughnuts at home takes forever, not to mention the whole deep-frying situation – who wants that mess? Enter my cheat’s blueberry doughnuts! They’re quick, easy, and just as satisfying. Big shoutout to @seemagetsbaked for inspiring this speedy version that saves the day (and my doughnut cravings).”
Method
1 Preheat your oven to 180°C fan.
2 First, make the filling. In a mixing bowl, blend the cream cheese, sugar, egg yolk and vanilla paste until smooth and well combined. Don’t worry if there are still a few little chunks of cream cheese – they’ll add some character. Set aside.
3 Carefully cut out a small hole in the top of each brioche bun, then press down to create a well in the centre. Brush the tops and sides with the melted butter, then roll the buns in the sugar to give them a lovely, sweet coating.
4 Generously spoon the cream cheese mixture into each well, filling them up nicely. Scatter the blueberries over the top, letting them nestle into the creamy filling.
5 Bake for about 15 minutes, or until the buns are golden brown and the cream cheese filling is set to perfection.
REMI’S TIP Make sure to use brioche buns, the better quality the better – they taste amazing!
Get involved
Remi Idowu is a content creator, recipe developer and cookbook author. Recipe taken from her debut book, Sugar & Spice: Flavour-packed dinners and desserts to crave.
