Saturday, May 17, 2008
Here's another favorite that I de-veganized from gail's site: Baked Mini-Donuts. With the occasional exception of a piping hot, fresh Krispy Kreme donut, I prefer baked, cake-style donuts to the fried variety. When gail found this delicious recipe for homemade donuts, I had to try it! I bought myself a donut pan, and we have had very few donut-free weeks since.
Makes 12 Donuts
1 cup all-purpose flour
½ cup sugar
1 ½ tsp baking powder
¼ tsp salt
¼ tsp nutmeg
pinch of cinnamon
½ cup buttermilk
½ tsp pure vanilla extract
1 egg, slightly beaten
4 Tbsp butter, melted
Preheat oven to 350º F
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Mix wet ingredients in separate bowl. Add wet to dry until just combined; this should form a very soft dough.
Using a tablespoon measure, scoop out dough into ungreased non-stick mini-donut pan (2 Tbsp fills each spot in my pan perfectly). Smooth out the top of the dough for a more even donut (though this isn’t crucial).
Bake for 12 minutes or until tester comes out clean. Try not to let the donuts brown on top.
Invert hot pan over cooling rack to release donuts. Cool completely.
Melt 6oz of high-quality milk chocolate over low heat in a double boiler, stirring until chocolate is smooth and only slightly warm to the touch. Do not get water anywhere near your melted chocolate or you will have problems; trust me on this.
Dip each donut into chocolate until covered. Place on cooling rack to set (chocolate isn’t shiny or runny anymore). If you must have sprinkles (and we must!), sprinkle away before the chocolate sets.
Other options are glazing them Krispy Kreme style with a very thin powdered sugar glaze or simply tossing them in cinnamon-sugar for a thin coating; you could also eat them straight-up, which is darn tasty too.
Below is a picture tutorial of donut eating.
First, inspect for adequate sprinkle coverage.
You are clear to enjoy!