Banana Doughnuts with a Chocolate Glaze

Yes I am back on the doughnut baking hype!

I’m up against a busy few weeks of work, thus on my day off today, what do I think of baking…. but of course, doughnuts!

IMG_0814

IMG_0816

IMG_0817

IMG_0818

IMG_0819

IMG_0821

IMG_0823

Today I wanted simple, plain, good ol’ doughnuts with a nice shiny chocolatey glaze. Obviously I had to include bananas, because, why not?! The addition of buttermilk gives them that all too lovely twang, yet the sweetness of the bananas and brown sugar creates the yummiest of combinations.

IMG_0826

IMG_0827

IMG_0830

IMG_0832

IMG_0842

These are soooooo scrummy we pretty much ate the whole lot in one sitting… we weren’t actually sitting…. we were all standing around the doughnut pan…. there’s nothing quite like a warm doughnut with a chocolate glaze fresh out the oven.

Enjoy ❤

IMG_0837

Banana Doughnuts with a Chocolate Glaze (makes around 8)

125g plain flour

1 tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp ground nutmeg

¼ tsp cinnamon

Pinch of salt

1 egg

65g light brown sugar

60g unsalted butter, melted

2 ripe bananas, mashed

1 tsp vanilla extract

2 tbsp/30ml buttermilk

For the glaze:

100g dark or milk chocolate

1 tbsp rapeseed oil

1 tbsp golden syrup

  1. Preheat the oven to 180 degrees and spray your doughnut pan with non-stick spray
  2. Whisk the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg in a medium bowl
  3. Whisk the egg and sugar together until smooth. Whisk in the melted butter, mashed bananas, vanilla extract and buttermilk, until fully combined
  4. Pour the wet ingredients into the dry and stir until just combined, be careful not to overmix, otherwise the doughnuts will be too dense
  5. Spoon the mixture into your doughnut pan, or use a piping bag (whichever you prefer)
  6. Bake for around 8 minutes or so, until they have browned a little. Remove from the pan and allow to cool slightly before glazing
  7. To make the chocolate glaze: melt the chocolate, oil and golden syrup in a pan over a low heat. Dip the doughnuts into the chocolate glaze and sprinkle over pretty much anything you want (I left mine plain because I was in a plain mood 😉 )
  8. I find that they are best eaten on the same day, but if you don’t quite manage that, you can pop them in the microwave for a few seconds to soften and warm up!

*inspired by sallysbakingaddiction*

Advertisements

Blueberry & Oat Doughnuts

Owning a doughnut pan is a very very risky business. I feel as though it is possible I may have gained at the very least half a stone in weight – simply from doughnuts.

IMG_0094

IMG_0095

IMG_0100

IMG_0102

So to make myself feel very slightly better, I made up a rather healthy and rather tasty recipe! I’ve had some applesauce in my fridge for a while and have been meaning to put it to good use. If you don’t have any in the cupboard, yogurt could be another good healthy substitution for the ‘fat’. I love the addition of blueberries, spilling and bubbling over the top, creating a sweet and subtle flavour. The applesauce is quite tangy, and it’s not everyone’s cup-o’-tea, but I kinda like it!

IMG_0103

IMG_0105

IMG_0111

IMG_0119

Considering these are so so low in calorie and still considerably satisfying when you simply need “a bit of scran” (don’t you just love British slang), they definitely stand alongside my insanely healthy flapjacks!

The fact that you still feel as though you are holding a doughnut (oh that wondrous and godly shaped treat) basically makes you love them either way. Who doesn’t love a doughnut?!

IMG_0106

IMG_0107

IMG_0115

Enjoy! ❤

Blueberry & Oat Doughnuts (makes 6)

50g rolled oats

30g plain flour

1 tbsp soft brown sugar

½ tsp cinnamon

1 tsp baking powder

2 tbsp applesauce

60ml soya milk

1 tsp vanilla extract

Handful fresh blueberries

  1. Preheat the oven to 190 degrees and spray your doughnut pan with non-stick spray
  2. Mix your dry ingredients together and then pour in the wet. Gently fold in the blueberries until fully combined
  3. Pipe or spoon into your tin (whichever you find easiest) and bake for around 15 minutes
  4. Remove from the oven and cool on a wire rack

Sweet Sugary Baked Doughnuts

As I mentioned in my last post, one of my brothers bought me a doughnut pan for my birthday (my family know me far too well!). And I’ve become obsessed…. Move aside strawberries and raspberries, its doughnut time!

IMG_0174

Laurence (my brother) visited with his fiancé this weekend, so of course, we had to bake some doughnuts. When I was younger and Laurence was still living at home (both my brothers are older, I’m the baby hehe), he always made a good assistant. Apart from annoying me deeply, trying to do things his own way, we would always have fun, and the cookies would always get iced twice as fast and twice as fun.

So with Laurence’s help, I made Sugary Cinnamon Doughnuts. They literally took 15 minutes to make, and they were gone in less than 15 seconds. My doughnut pan makes 6, and there just so happened to be 6 people in my house: Me, Laurence, Lisa (fiancé), Grandad, Mom and Dad (Wilfy had a few crumbs don’t worry!).

IMG_0149

IMG_0153

IMG_0154

IMG_0155

IMG_0156

IMG_0157

IMG_0158

If you don’t own a doughnut pan, I would suggest whacking it on your next birthday or Christmas list. I can’t wait to mess around with recipes and go crazy. Glazed vanilla doughnuts with sprinkles are next on my list, and then triple chocolate obvs, maybe some nutella in there also, okay I’ll stop now.

Today is a good stand-by recipe for baked doughnuts. The addition of nutmeg creates a real bakery style flavour, similar to my jumbo muffin recipes; Chocolate & Raspberry muffins and Chocolate & Almond muffins.

IMG_0159

IMG_0160

IMG_0166

IMG_0163

IMG_0164

Of course, being baked, they are already ten times more healthy than deep fat fried doughnuts (and still just as tasty – I think!), but I will also be on a mission to test some good healthy recipes – I’m thinking Blueberry & Oat Doughnuts??

Happy Sunday guys! ❤

Sugar Cinnamon Baked Doughnuts (makes around 8)

125g plain flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

Pinch of salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 egg

70g light brown sugar

60ml milk (I used soya)

60g yogurt (I used natural low fat greek yogurt)

30g unsalted butter, melted

1 and 1/2 tsp vanilla extract

For the sugar topping:

 100g caster sugar (or icing sugar for a softer crunch)

2 tsp ground cinnamon

75g unsalted butter, melted

  1. Preheat the oven to 180 degrees and spray your doughnut pan with non-stick spray
  2. Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg together and set aside
  3. Whisk the egg, sugar, milk, and yogurt together until smooth. Now add the melted butter and vanilla, whisking until completely combined
  4. Pour the wet ingredients into the dry ingredients, but be careful to overmix otherwise you will end up with very dense doughnuts!
  5. Spoon the mixture into the doughnut pan – I used a piping bag as its less messy – but just go with whatever you find easiest
  6. Bake for around 8 minutes until lightly golden. Allow to cool a little before removing from the pan (I give them a good tap!)
  7. For the topping: mix the sugar and cinnamon in one bowl and melt the butter in another. Dip the doughnuts in the butter and then roll in the sugar, making sure they are fully coated…. Eat immediately!

*inspired by Sally*

IMG_0167

IMG_0173