Thursday, May 9, 2013

Bite-Sized Baked Donuts

This has been a difficult week for our family. We received some difficult news that has caused some grief but has also put our existing blessings into sharp perspective. I will say that we're all ok.

I apologize for speaking in riddles... I hope to talk about the situation in more detail in the future but for now the news is still a bit too raw for me to put into words.

And so I bake. In this case I baked donuts. Tiny, bite sized sweet little treats. Lillian kept saying "I need too many donuts," which is Lilly-speak for yum.

Donut pans seem to be a newer novelty, at least to me. I just bought one on Amazon and hope to get lots of use out of it. I was pleasantly surprised that even without frying, my tiny donuts tasted convincingly donutty.

Eventually I'd love to play around with ingredients to try to make a nutritious donut but for now we went with something sweet, cake-like and comforting. Nutrition for the soul I suppose. And sometimes that's all we need.

These take nothing to whip up (except a donut pan, though I suspect they'd also make tasty mini muffins). Coated with glaze and sprinkles these would be a welcome Mothers Day treat.

Bite Sized Baked Donuts
Makes about 3 dozen mini donuts

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon Cinnamon
1 teaspoon salt

3/4 cup low fat milk
2 eggs beaten
1 Tablespoon butter, softened
1 teaspoon vanilla extract

Vanilla Glaze
2 cups confectioners sugar
2 Tablespoons hit water
1/4 teaspoon vanilla extract
Sprinkles (optional)

Preheat oven to 400 degrees F and grease a non-stick mini donut pan (or up to three pans if you have them).

Combine flours, sugar, baking powder, cinnamon and salt in a medium bowl and whisk until evenly mixed. Add milk, eggs, butter and vanilla and stir until just evenly mixed.

Spoon batter into donut pan filling each well to no more than 1/2 full. Bake donuts for 8 to 10 minutes.

Meanwhile combine confectioners sugar, water and vanilla to create glaze. Set aside.

Remove from oven and let the donuts cool in pan for one minute before transferring to wax paper. When donuts are cool enough to touch, dip the top of each one in glaze and top with sprinkles.

Bake remaining donut batter in pan until no batter remains. Store baked, glazed donuts in an airtight container for up to 24 hours.







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