MINI CAKE DONUT RECIPE RECIPES

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MINI CAKE DOUGHNUTS RECIPE | EPICURIOUS



Mini Cake Doughnuts Recipe | Epicurious image

Donettes are tiny little rounds of deliciousness that really don't bear that much resemblance to bakery doughnuts but are somehow still satisfying. You can make your own in a flash with the aid of a mini doughnut pan. While it may seem strange, the addition of rye and barley flours into the batter makes for an exceptionally flavorful treat. To make Chocolate Mini Cake Doughnuts, simply add two tablespoons of cocoa powder to the flour mixture.

Provided by Lara Ferroni

Yield 14 to 16 mini doughnuts

Number Of Ingredients 12

1/2 cup (60 grams) white spelt or all-purpose flour
1/4 cup (30 grams) rye flour or whole-wheat flour
1/4 cup (30 grams) barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup (66 grams) cane sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 egg
Semisweet chocolate, tempered or melted, or powdered sugar, for coating

Steps:

  • Preheat the oven to 400°F and lightly grease a mini doughnut pan.
  • Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
  • In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
  • Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.

CAKE DOUGHNUTS RECIPE | ALLRECIPES



Cake Doughnuts Recipe | Allrecipes image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread    Quick Bread Recipes

Total Time 2 hours 15 minutes

Prep Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 16 doughnuts and holes

Number Of Ingredients 13

2?½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

Steps:

  • In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  • Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  • Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts : Calories 256.9 calories, CarbohydrateContent 28.6 g, CholesterolContent 20.5 mg, FatContent 14.7 g, FiberContent 0.7 g, ProteinContent 3 g, SaturatedFatContent 3.6 g, SodiumContent 167.1 mg, SugarContent 13.4 g

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