Peanut Butter Glazed Donuts

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced. Grease a doughnut pan or alternatively line a oven tray with baking paper to pipe the batter into 10 to 12 doughnut rings, using a large piping bag.
2. In a medium bowl sift together the flour, baking powder, bicarbonate of soda and salt and then set aside.
3. Using an electric mixer, cream together on high (using paddle attachment) the butter, peanut butter and brown sugar until creamy and fluffy. Add in the egg and vanilla extract; beat until combined.
4. Reduce electric mixer to low, alternating between the flour and buttermilk add each to the wet ingredients and continue to do so until all the flour and buttermilk is just combined. It should take about 3 or 4 batches to get the right consistency.
5. Keep an eye on the batter to make sure it does not get too dry when adding the flour components in.
6. Pipe the batter into the doughnut pan about ¾ of the way up the sides of the pan (doughnut mixture will rise in the cooking process). Alternatively pipe the batter onto a oven tray in circles, leaving an inch or two between each one. The size of each doughnut is up to you, a good aim is 10 to 12 doughnut.
7. Bake for 8–10 minutes or until the doughnut are golden in colour and a toothpick comes out clean when inserted into the centre. Stand in pan for 5 minutes then transfer to a cooling rack.
8. To transfer you will need to invert the pan to get the doughnut out. Loosen the edges with a palette knife to allow easy removal.
9. Meanwhile, whilst the doughnut are cooling make the glaze by adding all the ingredients into a small saucepan over a low–medium heat. Stir until all the ingredients have melted and combined together. Once the glaze is finished transfer it to a heatproof bowl to make it easy to dip the doughnut into.
10. Dip each cooled doughnut into the glaze and place on a cooling rack that is on top of baking paper (to catch any excess run off).
11. Top each glazed doughnut with any topping you like. I used chopped peanuts, sprinkles and even smashed pretzels.