Baked Chocolate & Clementine Doughnuts | Recipe | Natalie Penny

Name: Baked Chocolate & Clementine Doughnuts | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat your oven to 200°C/fan 180°C/Gas 6, and grease one 12-ring or two 6-ring doughnut pans – preferably silicone.; Combine the dry ingredients in one bowl, and the wet ingredients in another. Gently stir the wet ingredients into the dry until fully combined, being careful not to overmix.; Meanwhile, sieve the icing sugar and cocoa powder into a bowl, and add the clementine juice a little at a time, until you have a smooth icing that's not too runny.; The doughnuts will keep in an airtight container for 1-2 days.

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This recipe makes a batch of 12 baked doughnuts that are so tender and light, they almost melt in your mouth. The combination of chocolate and orange…

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Ingredients

Ingredients
Instructions
Preheat your oven to 200°C/fan 180°C/Gas 6, and grease one 12-ring or two 6-ring doughnut pans – preferably silicone.
Combine the dry ingredients in one bowl, and the wet ingredients in another. Gently stir the wet ingredients into the dry until fully combined, being careful not to overmix.
Meanwhile, sieve the icing sugar and cocoa powder into a bowl, and add the clementine juice a little at a time, until you have a smooth icing that's not too runny.
The doughnuts will keep in an airtight container for 1-2 days.