How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Tuesday, December 17, 2013

Baked Mini Doughnuts

Baked Mini Cake Doughnuts
From the back of the mini doughnut pan.  I bought the pan for the Next Gr8 Baker, aka Reesie Hagler, at the kitchen store at the Silverthorne outlets.  Spring break, 2011
1 ¼ cups cake flour, sifted
½ cup granulated sugar
1 ¼ teaspoons baking powder
1/8 teaspoon ground nutmeg
¾ tsp salt
½ cup buttermilk
1 egg, lightly beaten
1 ½ tbsp butter, melted
Preheat oven to 425. Spray mini doughnut pan with nonstick cooking spray.  In a large bowl, sift together flour, sugar, baking powder, nutmeg & salt.  Add buttermilk, egg & butter.  Stir until well combined.  Fill each doughnut cup approximately ½ full.  Bake 4-6 minutes or until the top of the doughnuts spring back when touched.  Let cool in pan for 4-5 minutes before removing.  Finish the doughnuts with glaze or sprinkles.  Makes 24 mini doughnuts.
Omit nutmeg – add ½ tsp grated lemon zest.  Mix and bake as instructed above.
Vanilla glaze:
1 cup confectioners sugar
1 tbsp milk
½ tsp vanilla extract

In small bowl, stir together sugar, milk & vanilla extract until sugar is completely dissolved.  Use immediately to glaze the baby doughnuts J

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