Baked Chocolate Peanut Butter Doughnuts | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat your oven to 180°C/fan 160°C/Gas 4, and grease one 12-ring or two 6-ring doughnut pans.
• Combine all the dry ingredients in a large bowl and set aside.
• Combine all the wet ingredients in a bowl, and stir into the dry ingredients, being careful not to overmix.
• Allow the doughnuts to cool in the pan for 10 minutes, before turning them out onto a cooling rack and allowing them to cool completely.
• When you're ready to glaze the doughnuts, dip the top half into the melted chocolate, and allow the excess to drip off before setting aside.
• If using, melt the ruby chocolate in the same way as the white chocolate, and drizzle over one half of each doughnut. Finish with a few rose petals, if using, and a final grating of white chocolate.
• These can be stored in an airtight container for up to two days, if they last that long!