Monday, February 17, 2014

Baked Confetti Mini Donuts


Confetti = celebration. I mean, you don't through confetti when someone has bad news, right? And mini donuts are just plain fun. So of course these cakey mini donut speckled with rainbow sprinkles are just the thing to make a fun celebration out of a random day off like President's Day. Or make them on a Thursday to get you through the rest of the week. Or celebrate the weekend with these tasty, cakey, tender glazed bits of yum on a Saturday. I'm pretty sure you can't go wrong.

After getting my mini donut pan and making chocolate cake donuts, I of course needed to find even more recipes. Since Jessica at The Novice Chef literally wrote the book on Mini Donuts, I figured her recipe would serve me well. And it did. The batter was much easier to spoon into the pans that the chocolate cake donut batter, so I ended up with more donuts with holes, which is sort of the point. Jessica includes instructions for an electric mini donut maker, so go visit her if you want to adapt this recipe. To double dip these mini donuts in glaze, just double the amount, dip all the mini donuts once and allow to set, then dip a second time. I had some extra glaze to double dip a few, but not all, so we had a bit of variety. Either way, these donuts are a tasty reason to just celebrate the fact that you have sprinkles in your life. What more do you need?

Baked Confetti Mini Donuts


1 1/3 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup sugar
3/4 cup plus 1 Tablespoon milk, divided
3 Tablespoons vegetable oil
3 teaspoon vanilla extract, divided
1/3 cup rainbow sprinkles
1 1/2 cups powdered sugar

In a small bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk egg and sugar until pale in color. Add 3/4 cup milk, oil and 2 teaspoons vanilla and whisk until incorporated.

Gradually stir in flour mixture until incorporated, then fold in sprinkles.

Lightly grease a mini donut pan and gently spoon batter into pan, about 2/3 to 3/4 full for each indentation.

Bake at 350 degrees F for 7-9 minutes until a tester inserted in center comes out clean, tops are golden and they spring back when touched.

Cool in pan on wire rack for 3-5 minutes then transfer from pan to wire rack to cool completely. Repeat with remaining batter.

While donuts cool, whisk together powdered sugar with remaining Tablespoon of milk and teaspoon of vanilla to desired consistency. If glaze is too thin, add a bit more powdered sugar; if too thick add milk a teaspoon at a time.

Place waxed paper or a flexible cutting mat under the wire racks. Once at a time, dip donuts into glaze mixture and tap off excess. Return to wire rack and continue with remain donuts, allowing glaze to set before serving.

Makes 3 dozen mini donuts.

Happy Baking,
The Cookie Princess
Printer Friendly Recipe

No comments:

Post a Comment