Raspberry Baked Doughnuts
Servings: 8
Equipment
- Silicone donut ring mould
- Cake release baking spray (optional)
Ingredients
- 70 g fruit yogurt I used pot of Ski Sensations strawberries & cream flavour dessert
- 1 egg large
- 125 g caster sugar
- 45 ml sunflower oil
- 110 g self raising flour
- 50 g raspberries
Instructions
- Preheat the oven to 180c / Gas mark 4.
- Place the Ski Sensations dessert, egg, caster sugar, flour and oil in a medium size mixing bowl.
- Gently beat the ingredients together until just blended and smooth.
- Spray the mould with cake release spray if using. Decant the batter into the mould using two teaspoons.
- Bake the donuts for 15 minutes until golden and springy to the touch.
- Allow the donuts to cool for a few minutes in the moulds then gently pop them out and transfer to a wire rack to cool completely.
- When ready to serve, pop a raspberry into each hole.