Baked Doughnuts w/ Choc & PB Glaze

DSC_0310 DSC_0299I have developed an obsession with doughnuts and pizza. I have always had a fondness for the two. In fact, on a number of occasions I have proclaimed my love for pizza is far greater than my love for most other human persons. The doughnut love probably began with my summer of doughnut love in 2014 (see the pics of me eating doughnuts on the right hand-side). You are probably pretty well aware, that neither of these circular dough based foods are particularly healthy so I unfortunately cannot eat them all day every day, as I would so love to do. I refuse to go as far as making the doughnuts out of quinoa or something ridiculous like that, but baked doughnuts, that’s something I will allow.DSC_0288 DSC_0305I had the doughnut pan in the amazon basket for ages but never got round to ordering it. I finally realised it was time, after starting work metres away from the Bread Ahead stall at Borough Market. It was baked doughnuts or the inevitability of me having a doughnut a day and becoming a round, doughy creature myself. Oh golly, as I am sat writing this post I received an exciting parcel from amazon containing “Bread, Cake, Doughnut, Pudding”, Justin Gellatly’s (creator of the Bread Ahead doughnut) recipe book! Good thing I am scared of deep frying otherwise these baked goodies would probably have been swiftly abandoned.DSC_0294 DSC_0295I think I might have to do a healthy recipe post next. I know I know, that’s the exact opposite to what I’ve just been yammering on about. The thing is, I went to Liverpool this weekend to visit my pals and it turned into such a gluttonous few days. Apart from a bit of spinach, most the food that passed my lips was beige. We’re talking all the carbz and all the cheeze. There was dominos, chip butties, pancakes, halloumi burgers, more chips and a few crisps along the way. When I say healthy, I don’t mean the sort of healthy where you have to go out and buy some obscure, expensive ingredients. I basically just mean more veg & protein, less carbs & dairy. But seeing is believing. We’ll see what happens.DSC_0312 DSC_0325So you’re not convinced by bake doughnuts? I don’t blame you for being sceptical. We all know that anything that is fried, is good. The only really difference with these baked bad boys is that the texture is a little more cakey than bready. I’m gonna experiment with a few different recipes to see if there’s a way of getting that texture. I also wanna see what we can do about getting some jam all up in there. May have to invest in a syringe. Or I guess a thin nozzle for my piping bag, but where’s the fun in that?!


I used good ol’ Joy the Baker’s recipe as the basis for mine. If you’ve not checked out her blog I highly recommend it.
Just a quick tip for y’all. If you don’t have buttermilk you can make your own really easily. You basically need 1 tsp of acidity to every cup of milk. As this recipe requires 200ml of buttermilk, just less than a cup, I used about 12.5ml of white wine vinegar. That’s less than 1 but more than ¾tbsp!

12.5 ml white wine vinegar/lemon juice
Enough milk to make up to 200ml (when added to vinegar/lemon juice)

  1. Add vinegar/juice to measuring jug
  2. Add milk. Filling until it reaches 200ml
  3. Mix and allow to curdle for 10-15mins

Serves: 16
Prep time: 10 mins
Cooking time: 8 mins
Skill level: Doughnut worry, it’s easy

6 hole doughnut tin (get yours here)
medium mixing bowl
small mixing bowl
small saucepan
heatproof dish

300g plain flour 
1½tsp baking powder
½tsp bicarbonate of soda
90g caster sugar
¾tsp salt
60g melted butter 
200ml buttermilk 
1 tsp vanilla extract (or ½ tsp little pod vanilla paste)
large eggs

110g good quality plain chocolate
50g smooth peanut butter 


  1. Pre-heat oven to 180c/ 170c (fan)/ gas 4.
  2. Grease doughnut tin. Set aside.
  3. In medium mixing bowl, mix together flour, baking powder, bicarbonate of soda, sugar and salt.
  4. In small mixing bowl, whisk together melted butter, buttermilk, vanilla extract and eggs.
  5. Add wet ingredients to dry ingredients and mix, being careful not to over beat the batter as this will result in tough doughnuts.
  6. Using a teaspoon, fill each doughnut whole until ¾ full. About 3tsp of batter. Smooth down batter (I lightly hit the tray down on the counter)
  7. Place in oven and bake for 8mins. Skewer should come out clean.
  8. Repeat steps 6 & 7 until all the batter has been used up.
  9. Leave doughnuts to cool. Whilst they are cooling melt together chocolate and peanut butter in a bain marie (heat proof dish set on top of a pan of boiling water).
  10. To glaze doughnuts, dunk smooth side down into melted chocolate and peanut butter.
  11. Leave glaze to cool and set.



 Whilst I was in L’pool I went to Slow Club. My goodness they were bloomin’ marvellous. I am rather in love with the leading lady Rebecca. She is has such a beautiful voice and I want her hair! I am really not very good at commenting on music. It were really good. I liked it…


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