Baked Chocolate & Clementine Doughnuts

Instructions

1. Preheat your oven to 200°C/fan 180°C/Gas 6, and grease one 12-ring or two 6-ring doughnut pans – preferably silicone.
2. Combine the dry ingredients in one bowl, and the wet ingredients in another. Gently stir the wet ingredients into the dry until fully combined, being careful not to overmix.
3. Divide the mixture between your 12 doughnut moulds and bake for 15 minutes. Check to see if the doughnuts are ready – a skewer should come out of the dough clean – and if not, put them back in the oven for a further 5 mins.
4. Once cooked, remove from the oven and allow the doughnuts to cool in the pan for 5-10 minutes, before turning them onto a cooling rack. At this point you can freeze the un-glazed doughnuts, if you like, to decorate later.
5. Meanwhile, sieve the icing sugar and cocoa powder into a bowl, and add the clementine juice a little at a time, until you have a smooth icing that's not too runny.
6. Once fully cool, glaze your doughnuts by either spooning over the icing and allowing it to run down the sides, or dipping each doughnut face-down into the bowl. Finish with a sprinkling of cocoa nibs and clementine zest.
7. The doughnuts will keep in an airtight container for 1-2 days.