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Sunday, September 9, 2012

Mini Doughnut Bites


Can you believe it is September already?  Everyone is back into their fall routines and traffic is back to being busy.  My routine doesn't really change that much from summer to fall but since the last weekend may have been one of the last few for good weather,  we decided to go to the cottage for a few days.  It was a quite weekend with just the hubby and his parents but it was nice and relaxing.   Reading, resting and a little bit of card playing.

This relaxation was short lived though as soon as we walked in the door.   We arrived home to a leak coming from our water feed to the fridge.  This leak left a nice pool of water in the kitchen but then also leaked into our basement - our newly finished late last year basement.   This water had been dripping through the pot lights in the ceiling, leaving another pool of water in the floor, which then soaked into the carpet.  So this put a wrench into the rest of the weekend as we completely got side tracked cleaning this up and didn't make it to home depot to pick up what we need for Monday's tasks.    Overall the damage is pretty minimal though, the ceiling may need a small touch up in two areas and the laminate floor is a bit rigid in one area.   If we had stayed at the cottage any longer than we did I shutter to think what damage might have happened.

Since my Monday plans were derailed and I figured my hubby and I need some cheering up I decided to make us some mini doughnuts and then bring the rest into work.  My plans for getting this post out early last week also got derailed from a busy work week and making cupcakes for a wedding this weekend. Better late than never.

Mini Doughnuts Bites
(adapted from Home Cuisine - Holiday issue)

INGREDIENTS:

Doughnuts
  • 1 1/2 cups unbleached all purpose
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 3/4 cup butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 1/2 cup milk
  • 1/4 cup Greek yogurt (I used 0% fat)

Coating  (each amount will coat about 1/3 of the doughnuts)
  • 1/2 cup confectioners sugar - use all by it self
  • 3/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/3 cup butter, melted - for dipping
  • 2 tbsp butter - for chocolate glaze
  • 1 tbsp heavy cream
  • 1 tsp corn syrup
  • 1/3 cup nutella
  • approx 1 cup confectioners sugar - for chocolate glaze

 INSTRUCTIONS:
1) Spray with non stick or grease a 1 1/2 mini muffin pan.   I believe I yielded about 30 doughnuts.   Preheat the oven to 350F/
2) Combine flour, baking powder/soda, salt and cinnamon in a medium bowl.
3) In a large measuring cup combine milk and yogurt
4) In a large bowl or your mixer bowl beat together butter and both sugars.  Add egg and vanilla and beat to combine.


5) Add flour and milk mixture - alternating 3 parts flour / 2 parts milk mixture.  Beating on low after each addition and scrape down the sides as needed.


6) Using a small ice cream scoop to add the mixture into the muffin tins.  Bake until muffins are golden and a toothpick comes out clean - 12-14 minutes.
7) Let muffins cool in pan about 3-5 minutes, then transfer to a wire rack.
8) While muffins are baking create/prepare the coating mixtures.    Place sifted icing sugar in a small bowl (big enough for rolling doughnuts)  and set aside.    Combine granulated sugar and cinnamon in a small bowl (big enough for rolling doughnuts),  set aside.
9) Chocolate glaze - In a small sauce pan combine butter, cream and corn syrup, warm on low until butter melts, stirring occasionally.  Add Nutella and stir until melted.   Remove from heat and add approx 1 cup of confectioners sugar, 1/4 cup at a time, until mixture is smooth and thick. You may not need all or may need more confectioners sugar.     Let 3-5 minutes to cool a little bit.  
10) When still warm roll the doughnuts in the icing sugar and set on a wire rack over a baking sheet to catch the rest.


11) For the cinnamon sugar coating,  when doughnuts still warm, roll in butter quickly, then roll in cinnamon sugar.   Place on the wire rack to dry.


12) For the chocolate glaze, dip the top of the doughnuts into the chocolate glaze and place on the wire rack to dry.   I did this coating twice as my glaze was a bit thin,  adjust the thickness with the icing sugar.
13) EAT, EAT, EAT!

The cinnamon sugar ones were the winner but they were all delicious.   Moist and fluffy with just a tiny hint of cinnamon in all of them.   Much better than store bought doughnuts.

MEG's RATING: D-EEEEE-LICIOUS!




























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