Serves: Makes 24 mini donuts
Ingredients:
- 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
Chocolate Glaze
- ¼ cup semisweet chocolate chips
- 1 tbsp. butter or margarine
- 1 tbsp. corn syrup
- 1 tsp. hot water
Procedures:
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.
Lemon Donuts
Omit nutmeg. Add ½ tsp. grated lemon zest. Mix and bake as instructed above.
Chocolate Glaze
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.
Ideal for cooling and decorating cookies, cakes and other baked goods. Rack’s grid pattern provides support and allows even cooling. Rack doubles as a trivet for casseroles and other hot dishes. 18/8-gauge stainless steel is oven and dishwasher safe. ...
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