Who doesn’t love donuts? I know. The fried ones. I can easily finish two in heartbeat. Cause they are addictively delicious.
Despite the fact that I make lots of sweet treats at home, I’ve never considered frying donuts by myself. Not that it’s difficult, I’m sure it’s not. Just I have no idea what to do with the leftover oil. And we are talking about a huge amount of leftover oil.
So I decided to BAKE some. I felt like I had to do it because I bought a mini donut pan recently. It’s too cute that I couldn’t wait to use it. I used my donut muffin recipe and whipped up some chocolate glaze and vanilla glaze. What’s next? Get your kids ready to have some fun dunking and sprinkling the donuts.
Ingredients (24 mini donuts):
1/4 cup milk
1 teaspoon clear vanilla extract
2 cups powdered sugar drops of food coloring paste Others Sprinkles of your choice
Preheat oven to 375F. Grease mini muffin pans.
In a bowl, mix together flour, baking powder and salt. Set aside.
In a mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add the egg and continue mixing until incorporated. Add vanilla and mix until combined.
Working in batches, add the flour mixture to the butter mixture, alternating with milk.
Transfer the batter to a piping bag attached to a round tip, and pipe the batter in the donut pan only filling half way full.
Bake until risen and browned, about 8 to 10 minutes. Let cool on a wire rack.
To prepare the chocolate glaze, place all ingredients in a medium heatproof bowl over a pot of simmering water. Stir the mixture with a wooden spoon until melted and smooth, about 5 minutes.
To prepare the vanilla glaze, whisk all ingredients slowly until slightly thickened. Add one drop of coloring paste if desired.
Dunk each donut into the glaze, and place it on a wire rack. Sprinkle donuts right away. Let glaze set for 5 minutes.