raspberry and pistachio baked doughnuts with a white chocolate drizzle.

Fluffy and delicious doughnuts with one of my favourite flavour combinations – pistachio, raspberry and white chocolate. I’ll let you into a secret though, these aren’t really doughnuts of the deep fried kind. Essentially, they are a simple sponge mix in my trusty doughnut baking pan. So easy to make – with satisfyingly pretty results. If you saw my pumpkin spiced doughnut recipe, you’ll know I just love to decorate these little delicacies. So I had to make a summer version right away...

Shopping list. 
(Makes twelve raspberry and pistachio doughnuts) 

♥ 200g self raising flour 
♥ 220g caster sugar 
♥ 1 tsp baking powder 
♥ 100g butter, melted and cooled down slightly 
♥ Three free range eggs 
♥ 1 tsp green food colouring 
♥ A punnet of fresh raspberry (3-4 raspberries per doughnut so you’ll need around 40) 
♥ 50g white chocolate, melted and cooled to room temperature 
♥ A handful of shelled pistachios, crushed \

♥ A doughnut pan 
♥ Piping bag 

Preheat the oven to 180 degrees c. 

Step one. Mix together the flour, sugar and baking powder in one bowl. 

Step two. Mix together the butter, eggs and food colouring. Combine with the dry ingredients from step one. Step three. Add raspberries to the doughnut pan and pour the sponge mix on top. Bake for 20 minutes.

Step four. When baked and cooled, melt the white chocolate and add to a piping bag. Allow to return to room temperature so it isn’t too runny. Pipe the top of the doughnuts and scatter with crushed pistachios.

What would be your favourite doughnut recipe combination? Have you ever made baked doughnuts?

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