Ingredients

Donuts

• 1 cup plain flour
• ¾ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1/3 cup rice malt syrup (original recipe uses 1/3 cup of brown sugar)
• 3 Tbsp butter, softened
• 1/3 cup Mayver’s Smooth Peanut Butter
• 1 large egg, lightly beaten (at room temperature)
• 1 tsp vanilla extract
• ½ cup buttermilk

Optional Toppings

Chocolate Glaze:

• ½ cup dark choc bits
• 30g unsalted butter, softened
• 2 tsp rice malt syrup
• 2 tsp water

OR

Superspread icing:

• 3/4 cup of Mayver’s Cacao Super Spread
• 1 Tbsp rice malt syrup

Method

1. Preheat the oven to 180’C. Line a baking tray with baking paper to pipe the batter into 10 to 12 donut rings, using a large piping bag.
2. In a medium bowl sift together the flour, baking powder, baking soda and salt and then set aside.
3. Using an electric mixer, cream together on high the butter, peanut butter and rice malt syrup until creamy and fluffy. Add in the egg and vanilla extract; beat until combined.
4. Reduce electric mixer to low, alternating between the flour and buttermilk add each to the wet ingredients and continue to do so until all the flour and buttermilk is just combined. It should take about 3 or 4 batches to get the right consistency.Keep an eye on the batter to make sure it does not get too dry when adding the flour components in.
5. Pipe the batter into the donut pan (15 inch x 9 inch) about ¾ of the way up the sides of the pan (donut mixture will rise in the cooking process). Alternatively pipe the batter onto a baking tray in circles, leaving an inch or two between each one. The size of each donut is up to you, a good aim is 10 to 12 donuts.
6. Bake for 8 -10 mins or until the donuts are golden in colour and a toothpick comes out clean when inserted into the centre. Stand in pan for 5 minutes then transfer to a cooling rack. To transfer you will need to invert the pan to get the donuts out. Loosen the edges with a palette knife to allow easy removal.
7. Meanwhile, whilst the donuts are cooling make the glaze by adding all the ingredients into a small saucepan over a low-medium heat. Stir until all the ingredients have melted and combined together. Once the glaze is finished transfer it to a heatproof bowl to make it easy to dip the donuts into.
8. Dip each cooled doughnut into the glaze and place on a cooling rack that is on top of baking paper (to catch any excess run off).
9. Top each glazed donut with any topping you like. Such as chopped peanuts, desiccated coconut, sprinkles and even smashed pretzels.

1. This recipe was modified from the very talented Hayden Quinn