Sunday, March 24, 2013

Mini Donuts

OK I have to admit right away that these are baked and so they are not nearly as good as real, fried donuts. But...they turned out really cute and pretty so I guess that makes up for it.

I got this idea from Cupcakes and Cashmere over on this post.

**I used a real piping bag because the dough is really thick and the plastic bags just kept ripping.

Here is her recipe:

Recipe from
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup packed brown sugar
1 large egg
2 tbsp butter, melted and cooled
1 tsp vanilla extract
1/2 cup buttermilk
Vanilla Glaze
1 1/4 cups confectioners’ sugar, sifted
1 tsp vanilla extract
3-4 tsp milk
1. Lightly grease a mini donut pan.
2. In a medium mixing bowl, whisk together flour, baking soda and salt.
3. In a large mixing bowl, beat together brown sugar, egg and melted butter until mixture is smooth. Beat in vanilla extract, then half of the flour mixture. Mix in the buttermilk, followed by the remaining flour. Stir only until all ingredients are combined and no streaks of dry ingredients remain visible.
4. Scoop batter into a quart or gallon-sized plastic bag and chill for 1-2 hours, or overnight if you want to prep the donuts the night before.
5. Preheat the oven to 325F and remove the bag from the refrigerator after batter has chilled. Snip the corner off of the plastic bag and pipe batter into mini donut cavities, filling each about 2/3 full. 
6. Bake for 9 minutes, until cake springs back when lightly pressed. (For regular-sized donuts in a larger donut pan, bake 12-15 minutes)
Turn donuts out to cool on a wire rack. Dip tops of donuts in glaze when donuts are completely cooled and decorate. Allow glaze to set for at least 1 hour before storing, or just eat and enjoy!
Makes about 18 mini donuts.
Vanilla Glaze
Whisk all ingredients together in a small, shallow bowl, adding milk as necessary to make the glaze thick enough to stick easily to the donuts. If it becomes too thin, simply add a bit more confectioners’ sugar.

No comments: