Baked Mini doughnuts
The ingredients required are simple, easy, everyday ingredients. There's no mixer required at all, but you will need a doughnut pan. ( My doughnut pan was bought in Singapore by my daughter's friend, Chris). I suppose you can use a muffin pan for this if you don't have a doughnut pan. Baked doughnuts do not take long to bake in the oven. Just bake until the edges are very lightly browned about 8 minutes. They'll be done before you know it!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 cup (110g) white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs (beaten)
- 2 tablespoons (28g) butter - melted
- 1 teaspoon vanilla extract
Glaze:
- 1/4 cup (56g) melted butter
- 1/4 cup (55g) sugar
- 1/2 teaspoon ground cinnamon
Glaze:
- 1/4 cup icing sugar
- 1/2 tablespoon water. ( heat up with icing sugar )
- 1/4 teaspoon almond extract
Method:
- Preheat oven to 200 degree C. Lightly greased a doughnut pan.
- In a large bowl, mix together the DRY ingredients: all-purpose flour, sugar, baking powder, nutmeg, ground cinnamon and salt
- In a medium size bowl, whisk together the WET ingredients: lightly beaten eggs, vanilla extract and melted butter.
- Stir the WET ingredients into DRY ingredients.
- Blend until JUST moistened. Do not OVERMIX.
- Using a spoon, fill the batter 1/2 full into the doughnut pan.
- Bake 8 to 9 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly on wire rack for 5 minutes. The. Tap the doughnuts out onto a pan or wire rack.
- To glaze the doughnuts with cinnamon sugar, dip first in melted butter and roll in sugar cinnamon mixtures. Set on a wire rack.
- To glaze with icing sugar, first heat up sugar with hot water. Add almond extract. Then dunk a baked doughnut into the warmed glaze. Set on a wire rack.
To bake mini doughnuts:
Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg
Measure WET ingredients: eggs, buttermilk, melted butter .
In a large bowl, whisk all DRY ingredients together.
Lightly beat the eggs.
In a medium bowl mix all WET ingredients together. Then add vanilla extract.
Stir the WET ingredients into the DRY ingredients.
Blend until JUST moistened. Do not OVERMIX.
Lightly greased a doughnut pan with baking spray.
Using a spoon, fill batter 1/2 full into the doughnut pan.
Preheat oven to 200 degree C (400 degree F). Place rack in middle of oven. Bake doughnuts 8 - 9 minutes until doughnuts are golden brown and spring back when touched.
Remove doughnut pan from oven and cool on rack.
Remove mini doughnuts from pan to cool on wire rack before glazing them.
To glaze the doughnuts:
Prepare ingredients to glaze doughnuts: icing sugar, almond extract, hot water.
Blend and heat icing sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze.
Serve the almond glazed doughnuts warm.
Can also glaze with melted butter, sugar and ground cinnamon.
Mix the sugar and ground cinnamon together. Dip the warm doughnuts in melted butter and roll in cinnamon sugar.
Serve the glazed doughnuts with cinnamon sugar warm.
Of course these baked doughnuts can be served plain.
Choose either a freshly baked cinnamon doughtnut ......
Or an almond glazed doughnut for your afternoon tea.
Of course, you can have both flavours to enjoy with your coffee or tea too.
AS ALWAYS ......... ENJOY!
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Baked donuts instead of deep fried is indeed a very good idea. Looks like you are getting more advancing in your baking. Donuts looks good.
ReplyDeleteYes, I was really impressed myself when I saw how the doughnut turn out. Thanks Esther for comment.
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