Baked Mini Doughnuts

06.-22

Spring is finally in the air! The sun is out, the birds are chirping, and our wardrobes are getting a makeover. I can’t believe I only have two more months until I graduate from college! It’s been a long time coming, but at the same time, it feels very surreal. All of my hard work is finally going to mean something.

The most stressful part of graduating is having to make those major life decisions. It is the time when all of the planning and dreaming finally come into play. I have always been a dreamer and a planner. At this point in my life, I can only plan to a certain extent. I have been trying to discern my future, and it has taken a lot of time. In fact, I am still not quite done discerning. I guess that is why it is best to give it to God and let Him guide me in the right direction.

It can be confusing and very frustrating trying to find all of the answers. I know I have to “grow up” now, which is why I love to bake things that remind of my old carefree days. Don’t get me wrong, I am very excited for what my future holds but once in a while, it is nice to take a break from being grown up.

These little doughnuts are so yummy and petite. I got a mini doughnut pan for Christmas, and I have had so much fun working on different recipes.  After a few little tweaks (okay, more than a few) I was able to find absolute baked doughnut perfection. I love the spices in these doughnuts. They give the right amount of warmth. Most importantly, the glaze is buttery and sweet

Cake doughnuts are meant to be heavier and denser than raised/fried doughnuts. I found these to be cakey, but definitely not heavy. They are so good. You will not be able to eat just one!

Recipe:


Spray doughnut pan with cooking spray and preheat oven to 375F.

In a large bowl, mix butter, sugar, brown sugar, and oil.

Add eggs one at a time. Scrap sides of bowl after each addition.

Add baking powder, baking soda, salt, cinnamon, nutmeg, and almond/vanilla extract. Finally, alternate milk and flour into batter. Be careful not to over-mix, or batter will become dry and tough when baked.

Fill the doughnut cavities halfway and bake for 6-8 minutes or until doughnuts spring back when lightly pressed. Allow them to cool in pan for 5 minutes. (This will allow them to separate from the pan a little, which makes it easier to get them out. )

Meanwhile: combine powdered sugar, butter, water, almond or vanilla extract, and light corn syrup. dip the top of doughnut into glaze and tap off any excess

Dip doughnut (while glaze is still wet) into assorted sprinkles. You can also skip the glaze, and toss the doughnuts in granulated sugar, cinnamon sugar, or powdered sugar.

Allow glaze to set before serving.


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