Ingredients
For the Donuts
- Butter or baking spread, for greasing the tins
- 3/4 cup + 2 tablespoons caster sugar
- 1 1/4 cups + 2 tablespoons self‑raising flour
- 1/2 cup + 3 tablespoons milk (any kind)
- 2 tablespoons + 1 teaspoon vegetable oil
- 2 large eggs
- 2 tablespoons + 2 teaspoons peanut butter
For Decoration
- 8.82 oz milk chocolate, melted
- 2 tablespoons + 2 teaspoons peanut butter, warmed
Ingredients and Why They Matter
Self‑raising flour already contains leavening, giving the donuts lift and a soft, cake‑like crumb without needing baking powder or soda separately. Caster sugar dissolves quickly into the batter, helping keep the crumb fine and tender.
Milk adds moisture and a bit of richness; any dairy or non‑dairy milk can be used, though whole or 2% gives the best texture. Vegetable oil keeps the donuts soft and moist even after a day or two, which is especially helpful in baked donuts that can dry out faster than fried.
Eggs provide structure and help the donuts rise and hold their shape while staying fluffy. Peanut butter in the batter infuses the donut sponge itself with peanut flavor, rather than just in the topping, so every bite tastes like chocolate and peanut butter even before glazing.
For topping, milk chocolate melts smoothly and sets with a soft snap, complementing the sweetness of the donut and the saltiness of the peanut butter. Gently warmed peanut butter becomes pourable for drizzling and reinforces the peanut butter note visually and in flavor.
Step-by-Step Instructions
Prep the Pans and Oven
- Preheat the oven to 160°C fan / 180°C / 350°F / Gas Mark 4.
- Grease two 6‑hole donut tins thoroughly with butter or baking spread, making sure to coat around the centers so the donuts release cleanly.
Mix the Dry Ingredients
- In a large mixing bowl, stir together the self‑raising flour and caster sugar until evenly combined and no lumps of sugar remain.
Combine the Wet Ingredients
- In a separate bowl or large jug, whisk the milk, vegetable oil, peanut butter, and eggs together until smooth and homogeneous.
- Make sure the peanut butter is well incorporated so there are no streaks; a smooth mixture helps the donuts bake evenly.
Make the Batter
- Pour the wet mixture into the bowl with the flour and sugar.
- Whisk just until everything is fully combined and the batter is smooth with no dry pockets of flour. Avoid over‑mixing, which can make baked donuts a bit tough.
Fill the Donut Tins
- Divide the batter evenly between the greased donut tins. Using a piping bag or jug gives the neatest finish and helps you avoid covering the center posts, but a spoon also works.
- Each cavity should be about 3/4 full so the donuts rise without overflowing.
Bake and Cool
- Bake for about 12 minutes, or until the donuts are risen and a toothpick inserted into the sponge comes out clean.
- Let them sit in the tins briefly, then carefully loosen and lift them out with a spoon and transfer to a wire rack to cool completely before decorating. Warm donuts can cause the chocolate to slide off.
Prepare the Chocolate Topping
- Place the milk chocolate in a microwave‑safe bowl.
- Heat for 30 seconds, stir, then continue heating in 10‑second bursts, stirring between each, until the chocolate is fully melted and smooth.
- Let the melted chocolate cool slightly so it thickens just a bit; this helps it cling nicely to the donuts.
Dip and Drizzle
- Set the cooled donuts on a rack with a tray or baking paper underneath to catch drips.
- Dip the top half of each donut into the melted chocolate, letting excess drip back into the bowl, then place back on the rack.
- Warm the peanut butter for about 30 seconds in the microwave until pourable.
- Transfer the warm peanut butter to a small piping bag and snip a tiny hole, or use a spoon, then drizzle over the wet chocolate in thin lines or zigzags.