Recipe for mini donuts
After seeing a recipe by Annemette Voss, I was inspired to create my own version of mini donuts. The result was delicious, small, and fluffy mini donuts with various colored glazes and toppings!
Children love being involved in cooking, and just like with muffins and cupcakes, making donuts can be a delightful activity to share in the kitchen. Only your imagination sets the limits for the many flavor combinations and decorating possibilities.
Donuts can be made in so many ways, and there are actually both yeast donuts and cake donuts. Yeast donuts are the type most of us know: the very light, fluffy kind with a similar interior. Cake donuts, on the other hand, are denser and essentially just a regular cake batter that, like the “regular” donut, gets deep-fried. They are not as common here.
This is the recipe for the regular, wonderfully light donuts that we all know and love. And it doesn’t take long to make your own donuts. These can be ready in just an hour, and the recipe yields about 35 small donuts.
Traditionally, donuts are deep-fried in oil, which typically makes donuts a rather “greasy” experience – if you catch my drift.
Here, I’ve used a KitchPro Mini Donut Maker, which is a nifty mini-donut iron. There are various donut makers out there, but the smart thing about using a donut iron is that you completely avoid using frying oil or any other fats.
Mini Donuts Recipe
Mini donuts
Equipment
- Kitchen Scale
- Deciliter Measure
- Whisk
- Bowl
- Piping Bag
- Donut cutter
Ingredients
Dough
- 130 gram Sugar
- 2 pcs. Egg
- 10 gram Vanilla Paste
- 100 gram Melted butter
- 175 gram Wheat Flour
- 7.2 gram Baking Soda
- 1 gram Cardamom
- 1 pcs. Lemon Zest from 1 organic lemon
- 75 gram Milk
Glaze
- 200 gram Powdered Sugar
- 30-45 gram Water cold
- Fruit color optional
Instructions
Dough
- Whisk sugar, eggs, and vanilla paste until white and fluffy.
- Fold in the melted butter and lemon zest.
- Mix wheat flour with baking powder and cardamom, and sift it into the batter.
- Finally, add the milk and gently combine.
- Pour the batter into a piping bag and refrigerate for about half an hour.
- Cut a hole at the end of the bag, and distribute the batter into the donut iron, filling it to the edge. Close the lid and let the donuts bake for a few minutes, then flip the iron upside down and bake for a few more minutes.
- Once all the donuts are baked, cool them on a rack and then dip them in icing and optionally decorate.Optionally decorate with coconut, sprinkles, or chopped nuts.