My Kitchen Baked raspberry doughnuts with yoghurt glaze You will need two 6-hole doughnut baking pans, from kitchenware shops. https://www.delicious. com.au/
INGREDIENTS 1 1/2 cups (225g) plain flour, sifted 90g caster sugar 1 1/2 tsp baking powder, sifted 1/4 tsp bicarb soda, sifted 1/2 cup (140g) Greek-style yoghurt 1/2 cup (125ml) milk 2 tsp vanilla extract 1 egg 30g unsalted butter, melted, cooled slightly 125g fresh raspberries YOGHURT GLAZE 1/2 cup (140g) Greek-style yoghurt 1/4 cup (30g) pure icing sugar, sifted Crushed freeze-dried raspberries, to serve
METHOD 1.Preheat oven to 180oC. Lightly grease 6-hole (1/3 cup capacity) doughnut pans. 2.In a large bowl, whisk together flour, sugar, baking powder and bicarb. In a separate bowl, whisk together yoghurt, milk, vanilla, egg and butter. Add the yoghurt mixture to the dry ingredients and whisk until just combined. Gently stir through the raspberries, being careful to not crush them too much. 3.Divide mixture between prepared pans and bake for 15-18 minutes until cooked when tested with a skewer. Transfer to a wire rack to cool completely. 4.For the glaze, whisk yoghurt and sugar together in a bowl. Dip the top of each doughnut in the glaze and allow any excess to drip off. Sprinkle with crushed freeze-dried raspberries to serve.
TT 36 | JAN 18 -24 | 2022
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