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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.
Chocolate fudge doughnuts : my chocolate fudge donuts are a chocaholic’s dream! Moist chocolate donuts, fudgy chocolate glaze and more chocolate to decorate. Yum! Brush your doughnut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your doughnut mixture. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.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.
Flour: this recipe uses plain flour (all purpose if you’re in the US). If you wanted to use whole wheat flour, I wouldn’t recommend a straight substitute but 50/50 whole wheat and white flour instead Lemon blueberry doughnuts : fluffy lemon donuts, pops of blueberry and a stunning blueberry glaze make these donuts a real showstopper! These doughnuts will last 2-3 days if stored in a cool place and in an airtight container. However, they are best enjoyed on the day they are made. Can you freeze doughnuts? 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. Yes! You can substitute your plain/all purpose flour for a gluten free flour, but do add an additional ¼ tsp Xanthan gum for a better texture. For dairy free options similarly use a plant based milk and butter. Also make sure to grease your tins with dairy free butter. Additional tips for making this doughnuts recipe
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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. Oreo doughnuts : if you’re looking for the best baked oreo donuts, you’ve found them! Cakey soft donuts topped with a tangy glaze, utterly delicious! If you have any other questions about this recipe, please use the comments below to ask away and I’ll do my best to help! And if you made and enjoyed this, I’d love to hear from you too!
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.Step 3: In a separate bowl, or ideally a jug, tip in the milk, egg and vanilla and whisk together. Gradually add in 4 tbsp of melted butter, whisking as you go so your butter doesn’t solidify when it hits the cold ingredients in the jug. Pour your wet ingredients into the bowl with your dry ingredients and mix together until just combined.
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