Doughnuts are the ultimate comfort food

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THE DOUGHNUT ... Is there anything more comforting in life?

They are super easy to make and our recipe paired with a tart yet sweet rhubarb compote and yogurt is a match made in heaven.

You can also create a strawberry, raspberry or even a blueberry compote for these doughnuts and the kids can help too.

Honey doughnuts with rhubarb


  •  3 cups white flour  
  •   2/3 cups natural yogurt  
  •  2 tsp yeast  
  •   1/2 tsp caster sugar for doughnuts  
  •  Pinch of salt  
  •  1L vegetable oil for frying  
  •  Honey, warmed and runny  
  •  125ml water for compote 
  •  100g caster sugar for compote  
  •  1 vanilla bean  
  •  1 cinnamon stick  
  •  8cm strip of lemon zest  
  •  1 bunch of trimmed rhubarb cut into 2 cm pieces  
  •  250g strawberries, halved  
  •   Vanilla yogurt to serve  
  •  Pistachios, finely chopped.


Mix flour with natural yogurt, a pinch of salt and enough water to make a thick batter. Combine the yeast and half teaspoon of sugar, then mix in half cup of warm water and allow to dissolve.

Yeast will activate. Pour into batter and combine. Cover with a tea towel and set aside until batter rises.

Heat oil in saucepan for frying. Divide the batter into small balls. Deep fry the balls, a couple at a time, until golden brown, then remove onto paper towel.

Heat up some honey in a saucepan until runny. Place cooked balls into honey and coat - serve warm. To make the rhubarb compote, place 125ml water, 100g sugar in a saucepan over low heat and allow to dissolve. Add vanilla bean, cinnamon and lemon zest.

Increase heat to medium and bring to boil for 4 mins, then reduce heat to low. Add rhubarb and strawberries. Allow to simmer until their shape starts to soften. Remove from heat and cool. Remove cinnamon quill, vanilla bean and lemon zest before serving.

To serve, place a few tablespoons of vanilla yogurt onto a plate and spread. Sit five honey coated doughnuts on yogurt randomly, spoon small amounts of compote on to yogurt and around plate, making sure to have some chunky pieces and swirl compote into yogurt.

Sprinkle the top of each doughnut with some finely chopped pistachios.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit or follow them on Facebook - Dan and Steph - My Kitchen Rules.


  • Doughnuts are to be made and fried fresh is best
  • Doughnuts are best served immediately and warm
  • If you can make the compote the day before, it allows the spices to infuse further

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