Baked Mini Doughnuts
Many people think doughnuts must be fried, however we have written a recipe in which you can use a doughnut pan (or mini muffin pan if you don’t have one). Because these are baked they are less greasy but just as tasty.
The Ingredients:
The Doughnut:
120g Butter
200g Caster Sugar
240ml Buttermilk
3 Eggs
1tbsp Honey
380g NEILL’S® Plain Flour
1tsp Bicarbonate Soda
0.5tsp Ground Nutmeg
0.5tsp Ground Cinnamon
The Glaze:
300g Icing Sugar
5tbsp Milk
3tbsp Water
2tsp Vanilla Extract
Recommended Equipment:
Sage Appliances Scraper Mixer Pro
Judge Mini Doughnut Pan
Spatula
The How-To:
Preheat oven to 180c.
Lightly grease a doughnut or mini muffin pan.
Cream butter and sugar together until light and fluffy. We use our specially designed mixer attachment for the Sage Scraper Mixer Pro which scrapes the edges of the bowl while it is mixing, meaning that tasks like creaming butter and sugar together can be done in a fraction of the time and without stopping to scrape down the edges of the bowl. Genius!
Beat in the eggs one at a time.
Beat in the buttermilk and honey.
In a separate bowl sieve together the flour, bicarbonate soda, nutmeg and cinnamon.
If your mixer has a folding speed like the Sage Appliances Scraper Mixer Pro then use this to fold the dry ingredients into the batter. If not then do this by hand to ensure you do not over-mix it.
Lightly grease a doughnut pan. If you do not have one you can use a mini muffin pan but you obviously won’t get a hole in the middle like a normal doughnut.
The best method to get the doughnut batter into the pan is to place the batter into a piping bag and cut a small hole in the end of the bag to pipe this into the tin.
Bake in the centre of the oven for 7-8 mins or until the surface of the doughnut springs back when touched.
Allow to cool on a wire cooling rack.
To make the doughnut glaze combine the ingredients and whisk until smooth. Dip the doughnuts into this glaze individually and place back on the wire cooling rack to dry.
You’re Done!
