BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
MINI BAKED DONUTS
Make and share this Mini Baked Donuts recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 22m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm.
- Add wet to dry and mix until just combined. It should form a very soft dough.
- Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn't crucial. The dough should sit just below the rim of the pan.
- Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts.
Nutrition Facts : Calories 69.9, Fat 2.7, SaturatedFat 0.5, Cholesterol 10.6, Sodium 89.9, Carbohydrate 10.2, Fiber 0.3, Sugar 5.1, Protein 1.3
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
BENS MINI DOUGHNUT BITES
Nothing beats the smell or taste of fresh, home cooked doughnuts. These can be filled using a small piping bag with a 5mm nozzle on or served with seperate dips. A great little treat all the family will truly love.
Provided by benwhittingham
Time 1h35m
Yield Makes Portions
Number Of Ingredients 12
Steps:
- Slowly heat the milk in a saucepan until tepid (37ÃÂðC if using a thermometer). Whisk in the butter, caster sugar and the beaten eggs. Place the yeast into a bowl and and a little milk mixture to the yeast Use your hands to form a smooth paste. Transfer the yeast into the saucepan containing the milk mixture, whisking to combine.
- Sift the flour and ÃÂý teaspoon of salt into a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover the bowl with cling film and set aside in a warm place to prove for approx 1 hour.
- Place remaining caster sugar in a bowl.
- Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165ÃÂðC.
- Spoon donut mixture into 2"/5cm round balls into the hot oil, ensuring you allow room in the pan for the balls to expand. Cook for 2 minutes then turn over, cook for another 2 minutes or until golden and cooked throughout. Remove from oil, drain on paper towel, then once they are cooled slightly, roll them in the sugar until adequately covered.
- If you are filling the doughnuts make an incision into the doughnuts and place jam (or other filling) into a small piping bag and attatch a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill. Alternatively, place the jam, clotted cream and melted chocolate into small dipping pots and serve.
- Tip: To melt the chocolate, break into smaller pieces and place into a large bowl. put a couple of inches of water in a pan, boil the water then turn heat down to minimum. Place the bowl over the pan, ensuring the water is not touhing the base of the bowl. The Chocolate should melt after 5-7 minutes, ensure to keep stirring throughout until all lumps have disapeared and you have a lovely smooth texture.
BEST BAKED DOUGHNUTS EVER
These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!
Provided by Whisper
Categories Breads
Time 35m
Yield 36 doughnuts
Number Of Ingredients 9
Steps:
- Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
- Add the eggs and mix well.
- Sift together flour, baking powder, salt and nutmeg.
- Add to the butter and sugar mixture.
- Blend in the milk and mix together thoroughly.
- Fill greased muffin tins 2/3 full.
- Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
- Combine remaining 1/2 cup of sugar with the cinnamon.
- Melt remaining 6 tablespoons of butter.
- While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
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MINI DONUTS RECIPE | MYRECIPES
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4/5 (2)Calories 279 per serving
- To prepare donuts, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon dough into a heavy-duty zip-top plastic bag. Snip a small hole in 1 corner of bag. Squeeze dough into prepared donut cups, filling two-thirds full. (Do not cover centers of donut cups.) Bake at 350° for 8 minutes or until a wooden pick inserted in donuts comes out clean. Cool donuts in pans on a wire rack 1 minute. Remove from pans. Cool completely on a wire rack.
- While donuts bake, prepare glaze. Combine powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk until smooth. Dip top of 1 donut in glaze; place donut, glazed side up, on a cooling rack. Immediately sprinkle colored sprinkles over glaze, if desired. Repeat procedure with remaining donuts and glaze. Let stand until glaze is set.
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