Serves: Makes 24 mini donuts
- 1¼ cups cake flour, sifted
- ½ cup granulated sugar
- 1¼ tsp. baking powder
- 1/8 tsp. ground nutmeg
- ¾ tsp. salt
- ½ cup buttermilk
- 1 egg, lightly beaten
- 1½ tbsp. butter, melted
- ¼ cup semisweet chocolate chips
- 1 tbsp. butter or margarine
- 1 tbsp. corn syrup
- 1 tsp. hot water
Preheat oven to 425°F. Spray mini-donut pan with nonstick cooking spray.
In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg and butter and stir until just combined. Fill each donut cup approximately one-half full.
Bake 4–6 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.
Omit nutmeg. Add ½ tsp. grated lemon zest. Mix and bake as instructed above.
In medium bowl, microwave chocolate chips, butter and corn syrup on 50% power for one minute , stirring frequently until completely melted. Stir in 1 tsp. hot water, until the glaze is thick and smooth. Add another tsp. hot water if the glaze is too thick. Use immediately to glaze donuts.