I got some silicone doughnut moulds for Christmas, so of course, I’ve been experimenting ever since. These doughnuts come out with a light texture more like a yeast doughnut than a cake doughnut. While they’re perfectly good plain, you can also drizzle them with honey.
1 ½ cups Bisquick
2/3 cup peanut butter
¾ cup milk
¼ teaspoon vanilla or caramel extract
Preheat oven to 425°F. Place doughnut moulds on a cookie sheet for stability and ease of moving in and out of the oven.
Cream together Bisquick and peanut butter. Stir in milk and vanilla. With greased hands, fill the wells of the doughnut mould half-way. Smooth with back of wet spoon.
Bake for 12-13 minutes (may differ if using a metal pan so check frequently). Let cool 5 minutes before turning out.
Makes 10 2-3/4 inch diameter doughnuts.
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