If the dates are pitted, these must be removed. Then put the dates together with the flour (both types), the egg, a pinch of salt and the water in a food processor, chop and mix.
Take the dough out of the food processor and roughly knead it for about 2 minutes. This can be done well on a flour-dusted kitchen surface.
Make 4 equal parts out of the dough. Then shape them into balls. Press the balls a bit flat one after the other and carefully take them in the middle between your thumb and forefinger, as if the fingers were the axis of a wheel. With the other you begin to turn it carefully while you apply light pressure in the middle with your finger. This should gradually create a hole in the middle. If you have done a good job, your ball should look like a donut.
Now heat the water in a pan and let the donuts (just covered with water) boil in it for 5 minutes, after 2.5 minutes carefully turn the donuts once. Drain and set aside.
Wash and dry the pan. Heat 1 tablespoon of oil in it. Add the cooked dough blanks and let them turn golden yellow for a total of 10 minutes. Turn here regularly as well.
As soon as the donuts have reached the desired color, add the blueberries and pour the honey over them. Swirl the pan vigorously several times so that everything is nicely distributed. Turn the donuts once in the sauce so that it can soak up nicely and is covered all around.
Finally, the yoghurt is added to the pan when the donut already looks nice blue-purple. Swirl everything well again and put it on the plate.
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