Whānaukai's Pic's Peanut & Chocolate Butter baked donuts recipe

What happens when you take a baked doughnut, smear it with Pic's Peanut & Chocolate Butter, caramelised banana and vanilla cream, drizzle some chocolate on and top with nuts?

Perfection of course! All the deliciousness of a normal doughnut but no faffing about with frying.  Naomi Toilalo and our friends at Pic's Peanut Butter have shared this delicious recipe and we can't wait to try it this weekend.

You can try it at home too, instructions below:

Ingredients:

Te Pokenga Reka - The Delicious Dough

• 1 1/4 C wai aromahana (lukewarm water)
• 1/4 C huka hāura (brown sugar, white sugar also works)
• 2 tsp īhi tere (instant yeast)
• 3 C puehu parāoa kounga (high grade flour)
• 1 tsp tote (salt, fine)
• 50 g pata kūteretere (softened butter)

Te Pata Hinamona - Cinnamon Butter

• 2 Tbsp huka hāura (brown sugar)
• 1 tsp hinamona (cinnamon)
• 50 g pata kua rewaina (melted butter)

Te Kirīmi - The Cream

• 250 ml kirīmi (cream)
• 2 tsp wanira (vanilla)
• 3 Tbsp puehu huka (icing sugar)
• 2/3 C pata pīnati tiakarete (chocolate peanut butter)
• 50 g tiakarete parauri kua rewaina (melted dark chocolate)
• 1/4 C pīnati kua tapahia (chopped peanuts)

Method:

• Add wai aromahana, huka hāura and īhi tere to a large bowl. Stir and activate for 5cmins.
• Add puehu parāoa, tote and pata. Mix together with a knife. Once a dough has formed, tip it on to a floured table and knead for 12 minutes or knead it in a mixer for 8-10 minutes. This dough is slightly sticky but try not to add too much flour.
• Place it in a bowl, cover with a tea towel and rise for 1 hour 30 mins - 1 hour 45 mins.
• Once risen, divide the dough in to 12 equal pieces. Fold each piece in from the sides,
  roll the dough over and over as you tuck it tightly in to a sausage shape, 8cm long.
• Place the 12 rolls in a 25 cm x 35 cm tray lined with baking paper. Cover with a tea towel and rise for 45 minutes.
• Once risen, bake in a 170 degree oven for 20-23 minutes until they spring back when you press the sides of the bun. Rub the hot buns with this simple cinnamon butter.
• Slice 2 large panana (bananas) in to strips and sprinkle with 2 Tbsp of huka (sugar). Fry them in a little butter over high heat for a couple minutes on each side.
• Combine the cinnamon butter ingredients in a small bowl. Rub over the hot buns as soon as they come out of the oven. Leave to cool slightly.
• Whip the kirīmi, wanira and puehu huka together.
• Cut each bun down the middle and spread the insides and tops of each one with pata pīnati tiakarete.
• Add some caramelised panana (banana) in to each one, pipe or spoon in the kirīmi, drizzle with tiakarete (chocolate) and sprinkle with nati (nuts).

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