The idea of baking Mini Doughnuts was very appealing to me. Not only do they look very cute but they seem to make great snacks.
So off I went looking for a special baking pan, not an easy task around here. Finally, I found one made by "Norpro" (www.norpro.com) called "Nonstick Petite Donut Pan" available also at www.amazon.com.
The pan comes with two recipes. For today I chose the Chocolate Cake Doughnuts recipe.
Recipe for Chocolate Cake Doughnuts
(as adapted from Norpro)
1 1/2 cups AP flour, sifted
1/3 cup unsweetened Dutch cocoa powder
1 tsp baking powder
1/8 tsp salt ( I used fine sea salt)
1 tbsp instant espresso powder
2 large eggs (use organic or free range whenever possible)
2/3 cup sugar (I used superfine)
1 tsp vanilla (I used real vanilla sugar)
1/2 cup milk, room temperature
2 tbsp unsalted butter, melted and cooled
Decoration: chocolate icing and sprinkles
Preparation: preheat oven to 325 degrees Fahrenheit (165 degrees Celsius)
1. Spray pan with cooking oil.
2. In a medium bowl whisk together flour, cocoa, baking powder, salt and espresso powder.
3. In another bowl whisk eggs, sugar, and vanilla until thick and yellow.
4. In a small bowl stir together milk and butter.
5. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth with no lumps.
6. Fill the dough into a resealable bag and snip off a corner.
7. Squeeze a bit of the dough into each mould until 2/3 full.
8. Bake for about 6 to 8 minutes, cool slightly and remove from pan onto a cooling rack.
9. Let cool completely on the rack.
10. Ice and decorate as desired (I used white chocolate icing and white and dark chocolate sprinkles).
The recipe yields about three dozen Mini Doughnuts.
Recipe for Vanilla Cake Doughnuts
1 1/2 cups AP flour, sifted
1/2 cup plus 1/3 cup sugar (I used superfine)
2 tsp baking powder
1/4 tsp salt ( I used fine sea salt)
1/4 tsp freshly ground nutmeg or mace
1 large egg (use organic or free range whenever possible)
1/2 cup milk, room temperature
1/4 cup plus 3 tbsp unsalted butter, melted and cooled
1 tsp vanilla (I used real vanilla sugar)
1/2 tsp freshly ground cinnamon (I always use cinnamon from Ceylon)
1. Spray pan with cooking oil.
2. In a medium bowl whisk together flour, 1/2 cup sugar, baking powder, salt and nutmeg.
3. In another bowl whisk egg, milk, 1/4 cup melted butter and vanilla.
4. Combine flour mixture and egg mixture just until combined.
5. Fill the dough into a resealable bag and snip off a corner.
6. Squeeze a bit of the dough into each mould until 2/3 full.
7. Bake for about 6 to 8 minutes, cool slightly and remove from pan onto a cooling rack.
8. Mix together 1/3 cup sugar with 1/2 tsp cinnamon.
9. Brush doughnut tops with 3 tbsp melted butter and sprinkle with the cinnamon sugar.
The recipe yields about three dozen Mini Cake Doughnuts.
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