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September 25, 2011

Baked Donuts

Baked Mini Cake Doughnuts ~

1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside)
1 egg, lightly beaten
1 1/2 Tablespoons butter, melted

Preheat oven to 425*F.  Spray mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk, egg, and butter and stir until just combined.
Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan. 
Fill each doughnut cup approximately 1/3- 1/2 full.  The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched. 
 Cool in pan 1-2 minutes, then transfer to a cooling rack. 

Makes 36 mini doughnuts.
I didn't have doughnut pans, so I used mini muffin tins and it worked really well. I didn't want a ton of sugar for the kids so I just rolled them in powdered sugar. But I want to try them with the glaze. 

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