Donuts or Doughnuts?

by Michelle on February 19, 2008

 

We are still in construction/remodeling mode and have many boxes stored in our barn that need to be unpacked. Lord, I am already squeeshed for space in my new kitchen and I’m not sure where I’m going to put it all!! Sunday Joe had brought in some boxes and I was putting things away when I ran into a forgotten Mini Doughnut Pan that I had acquired a month or so ago!

I found a wonderful doughnut recipe that had rave reviews at Vegan Yum Yum and I decided to give it a try. And OH MY are they good!!! The baked doughnuts are very light with a nice crispy crust. Honestly, I don’t think you need any topping as it would disguise the delicate flavor of the doughnut.

Sorry we ate most of the mini doughnuts before I could take a plated picture…LOL!! Yep…they were that good!

 

Mini Baked Doughnuts
Recipe adapted from Vegan Yum Yum

Doughnuts:

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon

Wet Ingredients:
1/2 Cup milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1 Egg
4 Tbs butter

Glaze with Sprinkles

1/2 Cup Powdered Sugar
1 Tbs milk
Bowl full of confections

Preheat oven to 350º (325 for convection)

In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Melt butter in microwave and combine with other wet ingredients.

Add wet to dry and mix until just combined. It should form a runny batter.

Using a tablespoon measure, scoop out batter into your ungreased nonstick mini-doughnut pan.

The batter should be just slightly under the rim. If you over fill, your doughnuts will come out looking like it has a little muffin top.

Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release doughnuts. Allow to cool completely before decorating.

Makes about 15 Mini Doughnuts

Glaze

Whisk milk and powdered sugar together. Dip the “bottom” half of the doughnut into the glaze. I use tongs and gently grip the sides of the doughnut and then dip. Then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.

Ganache
Recipe Adapted from My Mom

8 ounces semi sweet chocolate, finely chopped
3/4 cup heavy cream

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles.

Dip the tops of the cooled doughnuts into the ganache. Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with candies, or chopped nuts or confections, if desired. Let cakes stand on rack until ganache is completely set.

 

All Rights Reserved 2008 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • OhioMom February 20, 2008 at 3:43 am

    Oh those look sinful :) I still haven’t made the ganache, maybe because I am afraid I will eat it all ?

  • Michelle February 20, 2008 at 4:16 am

    Oh Linda, you must try the mini donuts. Although the dough is very runny and I don’t think you could make them in any thing but the Mini Donut Pan. Maybe a cupcake pan?? Joe loved ’em! You’ve got to make some ganache!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: