For sugared doughnuts, brush your cooled doughnuts with some melted butter (you can do one side or all over) and toss in granulated sugar until completely coated. Piping bags* : I use a piping bag to fill my doughnut pan with the batter as I find this easier and less messy. You can, of course, just spoon it in too, piping is totally optional! Step 2: Into a large mixing bowl, sift in the flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar. Whisk it all lightly to combine, then set aside. Melted butter: this is the fat content of the recipe. Butter helps keep your bake moist and trap air during baking, leading to a fluffier bake. Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.

Granulated sugar: the larger granules in this sugar will give your doughnuts that wonderful sugar crunch. Step 1: Brush your doughnut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your doughnut mixture.Measuring spoons* : for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making. Step 5: For sugared doughnuts, brush your cooled doughnuts with some melted butter (you can do one side or all over) and toss in granulated sugar until completely coated. Into a large mixing bowl, sift in the flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar. Whisk it all lightly to combine, then set aside. This doughnut recipe uses simple ingredients you probably already have at home. The mixture doesn’t take long to come together, so you can be enjoying some delicious baked doughnuts in record time!

Leave your doughnuts to cool completely before decorating. They don’t take long, maybe 20 minutes or so. Doing it sooner could result in them breaking or crumbling as you dip them in your glaze.Absolutely! Freeze your doughnuts before you glaze or decorate them for best results, and freeze for up to two months. Keep reading for how to freeze your doughnuts. How to freeze doughnuts Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.