Last week I baked some Mini-Donuts, it took me a few tries but the results were well worth the wait.
My inspiration to make mini donuts came about a few months back when I saw this Red Velvet Mini-Donut Recipe on the Velveteen Baker.
I was undeterred by her warnings about baked donuts being more like cake, in fact I was even more intrigued.
Is it a donut? Is it a cake? Is it delicious? I think so!
I put This Mini Donut Pan into my Amazon shopping cart with the intention to purchase it at a later date. Lucky for me before I got a chance the baking fairy delivered the pan right to my doorstep (*read as, my boyfriend is the sweetest and sometimes sneaks into my amazon shopping cart to buy me presents, thanks honey!*).
So my exploration of baked donuts began. My first attempt I looked up a recipe for Crullers and tried to make that recipe and bake it instead of frying it. DISASTER ENSUED. They came out way too thick and eggy and uncooked and altogether quite the hot mess.
The next night I tried baking from the recipe that came with my pan with a few small additions and subtractions. The result was pretty great, while the texture was indeed quite cake-like, the flavor was packed with donut-y awesomeness. Here’s what I did:
*2 Cups Whole Wheat Flour
*3/4 Cup Sugar
*2 Teaspoons Baking Powder
*1 Teaspoon Salt
*1 Tablespoon Melted Butter or Buttery Spread melted (I used Earth Balance)
*3/4 Cup Milk
*2 Teaspoon Vanilla
*1/2 Teaspoon Cinnamon
*1/4 Teaspoon Nutmeg
*1 container store bought chocolate frosting at room temperature
*1 bottle of nonpareils
Preheat your oven to 325°
Mix all of your ingredients into a batter a large bowl till there are no lumps. Grease your donut pan, and fill up each donut-tin about 2/3 of the way full of batter, I used a small spoon to fit into those pesky donut shaped nooks.
Bake for 8-10 minutes or until the batter has risen a bit and a toothpick comes out clean.
Let sit for 15 minutes or until the pan is cool then use a fork to gently remove your donuts from the tin.
Once you have them removed grab your frosting, and simply turn your donut upside down, press it into the frosting and spin around a few times to coat the top in chocolate frosting. Sprinkle the now frosted donut with nonpareils.
Repeat on all your donuts, once they are all frosted refrigerate for a few hours to help solidify the frosting and they are ready to serve.
Enjoy, this recipe makes about 18 Donuts.