If you know anything from my recipes so far, you’ll know chocolate and peanut butter feature heavily as combined they are one of my favourite flavours.
So here’s another one, this time with baked doughnuts and as I’ve used a mini doughnut pan this means you can eat more and not feel guilty!
They’re also a great bake if you’re having to travel anywhere – I made these for my Birthday in June as we had a big picnic out in Clissold Park near us and they survived the journey over there on an especially hot day and then disappeared very quickly once I handed them out.
225g self-raising flour
180g caster sugar
2 tbp smooth peanut butter
A large pinch of salt
1 large egg, lightly beaten
250ml milk (whole is best but semi skimmed will do)
2 tablespoons unsalted butter, melted
200g dark chocolate
100g chopped peanuts
Preheat the oven to 180C degrees (160 fan).
Coat two doughnut pans with melted butter or cooking spray.
Sift together all the dry ingredients in one bowl and in another whisk the wet ingredients.
Fold the two together until everything is combined, you don’t want to over-mix the doughnut batter but everything needs have come together. I gave my batter a few blasts with a hand help electric whisk to make sure all the dry ingredients were incorporated.
Spoon the batter into your doughnut pan. I did this in a piping bag for ease but it won’t make too much difference. If you haven’t got a piping bag you can always make one with parchment paper or use something like a sandwich bag instead with the corner snipped off.
Each doughnut ring should be three quarters full. Pop in the oven for around 8 minutes (keep a careful watch on them) and then take out and leave to cool.
For the chocolate glaze, melt the chocolate an milk in the microwave for 30 second blasts (you don’t want to burn the chocolate) and once you’ve got a glossy melted mix, dip the doughnuts in and then sprinkle with the chopped nuts.
Pop them into the fridge to set and then eat as soon as possible.