PB&J Doughnuts
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15-20 minutes
Cooking time: 15 minutes
Makes 12 donuts
- Non stick spray
- 1.5 cups self raising flour
- 1/2 cup caster or superfine sugar
- 1 cup buttermilk
- 1/2 cup peanut butter (smooth or crunchy)
- 1/2 cup mild flavoured oil
- 1 egg
- 1/3 cup strawberry jam plus 3 tablespoons extra
- 1.5 cups icing or powdered sugar
- Small strawberries to decorate
Step 1 - Preheat oven to 180C/350F and spray a 12 space donut tin with non stick oil spray. In a bowl, whisk the flour and sugar together until combined. In a large jug whisk the buttermilk, peanut butter, oil and egg together until smooth. Make a well in the dry ingredients and mix in the wet ingredients until just combined.
Step 2 - Place the mixture into a piping bag and pipe into the donut tin. With lightly wet hands you can press gently to seal the ends. Bake for 15 minutes until cooked through. Remove from the tray and cool for a couple of minutes while you get the piping bag filled with strawberry jam. Poke three holes in each donut and inject some jam into the donut. It is best done while the donuts are still warm.
Step 3 - Sift the icing sugar into a bowl and mix with the 3 tablespoons of jam and enough water to produce a dippable icing. Dip each donut in the icing and allow to dry on a tray. Cut the strawberries into three pieces. Before the icing sets, add a piece of fresh strawberry on top.