You may remember that for my birthday back in April, my little brother sent me the lovely mini doughnut pan and cupcake pen.
I FINALLY got around to using them. I really should have made these sooner. They are SOOO good. The recipe is simple (from Freida Loves Bread), but the nutmeg is what make these taste like "real" doughnuts- don't skimp! They are just so cute. They are the perfect thing to impress your guests with.
I added some thawed frozen blueberries to the third batch- very yummy! These would be great with chocolate chips too... Next time I'll experiment more. :)
Vanilla Cake Doughnuts
Makes about 30 mini doughnuts
- 2/3 cup sugar
- 4 TBSP unsalted butter
- 1 large egg
- 1 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- powdered sugar OR a glaze of milk/water and powdered sugar
Preheat oven to 325. Lightly spray your doughnut pan with cooking spray.
In a large bowl, beat butter and sugar until fluffy. Add egg and mix.
In a small bowl mix together dry ingredients. Pour into egg mixture and stir to combine.
Add buttermilk and vanilla and combine. I just discovered this amazing Buttermilk Powder, which allows you to always have buttermilk on hand without having to buy it and have it go bad!
In a large bowl, beat butter and sugar until fluffy. Add egg and mix.
In a small bowl mix together dry ingredients. Pour into egg mixture and stir to combine.
Add buttermilk and vanilla and combine. I just discovered this amazing Buttermilk Powder, which allows you to always have buttermilk on hand without having to buy it and have it go bad!
If you want to add blueberries, chocolate chips, etc., this is where you stir in them in by hand. Fill doughnut molds 3/4 full. This is easier said than done.
I started off using my Cupcake Pen, but I quickly realized it was not working as I had imagined... air bubbles were getting trapped and It was coming out everywhere except the pan!
I scrapped that plan halfway through and put the rest of the batter in a Ziploc bag with the corner snipped off- so much easier! Bake 8-9 minutes (15-18 for full size doughnuts) until a tester comes out clean. Cool in pan for 2 minuets then invert on wire cooling rack.
Cool for 5 minutes (still warm), before tossing in bowl/bag of powdered sugar or dipping in glaze.
I started off using my Cupcake Pen, but I quickly realized it was not working as I had imagined... air bubbles were getting trapped and It was coming out everywhere except the pan!
I scrapped that plan halfway through and put the rest of the batter in a Ziploc bag with the corner snipped off- so much easier! Bake 8-9 minutes (15-18 for full size doughnuts) until a tester comes out clean. Cool in pan for 2 minuets then invert on wire cooling rack.
Cool for 5 minutes (still warm), before tossing in bowl/bag of powdered sugar or dipping in glaze.
These are best served fresh, but if you put them in a container you will need to re-toss with some powdered sugar again before serving.
Enjoy!
Woo hoo! You made doughnuts! Congratulations ~ They look beautiful! I'm sorry the pen didn't work for you. I fill mine through the bottom and tap it to remove the air bubbles. I do like your Ziploc baggie idea, though ~ easy clean up!
ReplyDeleteFresh doughnuts yes please!!!!! Way to go on making homemade doughnuts! You have the cutest blog name ever!!
ReplyDeleteOh and I am your newest follower :) can't wait to read more!
ReplyDeletelove those cute little donuts one bite at a time come see what I shared at http://shopannies.blogspot.com
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThe legal and health comfort food recipes of starting a home based bakery are the most discussed and often the most confusing. Education about the rules, regulations and requirements is integral to long-term success.
ReplyDelete