BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
DOUGHNUT MACHINE MINIS
This is a batter recipe I found to use with an electric mini doughnut machine I have (a bit like a sandwich toaster but with seven rings to take a spoonful of batter each) - when I couldn't find the instruction leaflet with the recipe in it. After cooling slightly on a rack, I warm a spoonful of apricot jam with a splash of water and brush on lightly before dipping in hundreds and thousands or chocolate flakes. This quantity makes about 20, easiliy doubled if you are catering for a children's party or such.
Provided by Moyni
Categories Healthy
Time 17m
Yield 20 doughnuts
Number Of Ingredients 8
Steps:
- Sift dry ingredients together.
- Separately whisk wet ingredients.
- Combine and whisk.
- Heat doughnut machine.
- Brush each dip with hint of oil.
- Put one dessertspoonful of batter into each dip.
- close lid.
- Cook for 3 minutes.
- Remove to cool on a rack and repeat with remaining mixture.
- Decorate doughnuts.
- you could dip in melted chocolate.
- but I brush with a little warmed apricot jam and dip in sugar strands or hundreds and thousands or chocolate flakes.
Nutrition Facts : Calories 48.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 11.2, Sodium 82.2, Carbohydrate 9.1, Fiber 0.2, Sugar 4.3, Protein 1.1
MINI-DOUGHNUTS
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 minis
Number Of Ingredients 12
Steps:
- Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
- In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
- Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
- Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
- Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
- Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
- For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
- For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
VEGAN MINI DOUGHNUTS
These cute mini doughnuts are a sweet treat and also vegan! Decorate or not to your heart's content.
Provided by Dee4peacelove
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray.
- Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl.
- Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl.
- Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan.
- Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes.
- Combine confectioners' sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined.
- Dip doughnuts into glaze and cool on a wire rack.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 19.2 g, Fat 4.9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 316.8 mg, Sugar 10.8 g
MINI DOUGHNUTS
Make and share this Mini Doughnuts recipe from Food.com.
Provided by UnknownChef86
Categories Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a bowl, mix flour, 1/2 cup sugar, baking powder, salt, and nutmeg.
- In another bowl, beat egg to blend with milk, 1/4 cup melted butter, and vanilla.
- Add flour mixture and stir just enough to moisten.
- Spoon into well-greased mini muffin tins.
- Bake in a 350ºF.oven until golden, about 15 minutes.
- Mix 1/3 cup sugar and cinnamon.
- Brush doughnut tops with 3 tablespoons melted butter and roll in sugar/cinnamon.
- Serve warm or cool.
- If making ahead, cool, then store airtight up to 2 days.
Nutrition Facts : Calories 1122.6, Fat 51.8, SaturatedFat 31.5, Cholesterol 236.3, Sodium 1047.7, Carbohydrate 151.4, Fiber 2.9, Sugar 75.6, Protein 15.4
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