What do you do when you fancy a doughnut but can’t be bothered to wait around for multiple proves and the complications of oil temperatures? You make BAKED doughnuts. Just as fluffy and delicious, but a much quicker prep and bake time, and therefore quicker eating time!
INGREDIENTS
(makes approx. 12)
For the vanilla & raspberry sponge:
- 115g unsalted butter, softened
- 115g caster sugar
- 3 large eggs, beaten
- 250g self raising flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 100g sour cream
- 1 / 1½ teaspoon vanilla bean paste
- 100g fresh raspberries
For the topping:
- Freeze-dried raspberries
- Seed & Bean Vanilla & Raspberry Chocolate bar (x2)
METHOD
- Pre-heat your oven to 180C (350F) and lightly grease 2 doughnut pans (12 holes)
- With the beater attached, add the butter and caster sugar to your stand mixer and cream until pale and fluffy (you can also use a bowl with a hand held mixer).
- With your mixer on medium-high, pour in the beaten eggs in a slow stream, making sure to stop and scrape the sides of the bowl when necessary. Beat until the eggs are well mixed in.
- Stir in the sour cream and vanilla bean paste using a spatula.
- Fold through the flour, baking powder and salt until just combined, again using a spatula. Then gently fold through the raspberries until just combined, be careful not to overmix and break up the raspberries too much.
- Spoon the batter into a piping bag and snip a roughly 1 cm hole at the point. Pipe batter into each of the doughnut holes, filling them to just under the brim. Use a wet finger to smooth out the dough.
- Bake for 12-14 minutes until a skewer inserted into the sponge comes out clean. Remove from the oven and let cool in the pan for 10 minutes before turning out on a wire rack to finish cooling.
- Whilst your doughnuts are cooling, grab your Seed & Bean chocolate bar and melt in a heat proof bowl over boiling water on the stove-top. Melt until smooth, then take off the heat.
- Dip the smooth side of the doughnut into the bowl of chocolate a couple of times, and let the excess chocolate run off whilst upside down. Place back onto the wire rack and sprinkle with freeze-dried raspberries - as many as your heart desires. Repeat for each doughnut.
- Let the chocolate set and then eat and enjoy!
About the Author: I’m Bea from @beabopbakes, and I love all things baking. Although I love getting creative in the kitchen (especially eating my creations), one of my favourite parts about baking is taking photos and styling whatever I have made. Follow me on insta for lots of drool worthy baking content!
