Simple Mini Donuts Food

BAKED MINI DOUGHNUTS

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.

MINI-DOUGHNUTS

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

MINI DONUT CEREAL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
• In a large bowl, whisk together the cake mix, egg, oil, and water until well combined w. Transfer the batter to a piping bag or a large zip-top bag fitted with a small round tip.
• Pipe the batter into 1-inch donut shapes onto the prepared baking sheets, spacing about ½ inch apart. Dip a finger in water and smooth the tops of the donuts as needed.
• Bake for 7-8 minutes, or until the donuts are cooked through and lighten golden brown. Let cool completely on the pans. Poke a straw through any centers that may have closed during baking, then transfer to wire racks.
• Make the glaze: Sift the powdered sugar and meringue powder into a large bowl. Whisk in the water and food coloring until the glaze is smooth. Add more water as needed, 1 teaspoon at a time, until the glazes reaches your desired consistency.
• Spoon the glaze over a few donuts, then top with sprinkles while the glaze is still wet. Repeat with the remaining donuts. Let the glaze dry for 1 hour before serving.
• Divide the donut cereal between bowls and pour milk over. Serve immediately.
• Enjoy!

BAKED CINNAMON SUGAR MINI DONUTS

Steps:

• Preheat oven to 325ºF. Lightly oil mini donut pan and set aside (alternatively you can use an electric mini donut maker or mini muffin pans)
• In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg, milk, and vanilla and mix until just combined (mixture will look curdled).
• Add in the baking powder and the salt and mix until just incorporated. Mix in the flour just until combined. You don't want to over-mix this batter.
• If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling 1/2 of the way fill. If using the mini muffin pan, fill each well 1/2 full
• Bake at 325ºF for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes. Allow to cool just slightly before dipping in topping.
• Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then roll in cinnamon and sugar.

DOUGHNUT MACHINE MINIS

Steps:

• Sift dry ingredients together.
• Separately whisk wet ingredients.
• Combine and whisk.
• Heat doughnut machine.
• Brush each dip with hint of oil.
• Put one dessertspoonful of batter into each dip.
• close lid.
• Cook for 3 minutes.
• Remove to cool on a rack and repeat with remaining mixture.
• Decorate doughnuts.
• you could dip in melted chocolate.
• but I brush with a little warmed apricot jam and dip in sugar strands or hundreds and thousands or chocolate flakes.

BENS MINI DOUGHNUT BITES

Steps:

• Slowly heat the milk in a saucepan until tepid (37°C 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 ½ 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 165°C.
• 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.