
Mmmm...doughnuts...
I bought a mini donut pan a couple of weeks ago to bake (=healthy) some doughnuts. In scouring the internet, I kept reading that the recipe that came with the pan was horrific but that the pan was pretty fun. I found a vegan recipe and somewhat de-veganed it for my own purposes and created some pretty tasty and cute doughnuts this morning!
Here's the recipe:
Baked Mini Donuts
Dry ingredients:
1c all purpose flour
1/2 c sugar
1 1/2 t baking powder
1/4 t salt
1/4 t ground nutmeg (yes, i really did grate a nutmeg this morning!)
1/8 t cinnamon
Wet ingredients:
1/2 c vanilla soymilk (i kept this part in)
1/2 t cider vinegar
1/2 t vanilla
1 egg
4 T butter
Preheat oven to 350 degrees.
In large bowl, mix all of the dry ingredients and set aside.
In a sauce pan, add in soymilk, vinegar, vanilla and butter. Set the heat to low and let it warm up slowly. When the butter is about 1/2 melted, add in the egg and stir wildly to combine. You don't want this liquid to be so hot that it cooks that egg and scrambles it so be sure everything is a nice baby's bottle temperature at the most.
When the butter is fully melted and the egg incorporated, add it into the wet ingredients and stir until just combined.
Spray mini donut pan with baking spray and, using a small spoon or pastry bag, load in batter to about 1/2 - 2/3 full. Bake for about 15 minutes or until browned. I suppose you could cook them longer if you want them super brown but they might get tougher on you. Transfer to a cooling rack.
When slightly warm you can roll them in sugar, cinnamon sugar or wait until they are cooled and dip them in a glaze or chocolate! I used all four methods and I'd say we liked the milk glaze the least. My favorite was the milk chocolate glaze with nuts (not pictured...whoops). For the chocolate glaze I mixed lightly melted milk chocolate Ghirardelli chips with milk until the desired consistency. Dip in the chocolate then dunk in the nuts. Yummmmmmms.
Yield: 24 mini doughnuts




