by Heather Harris Brady
A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning? Just whip some up, of course!
These little doughnuts have greek yogurt, so they are nice and moist – the perfect vehicle for any toppings you can dream up. They’re also baked, so you don’t have to deal with deep frying. In the picture above the white chocolate has mini Guittard chips and the chocolate dip has toffee crumbs. Note – you will need a nonstick mini doughnut pan for these!
Mini Cake Doughnuts, Makes about 18
- 1/3 c. soft butter
- 2/3 c. granulated sugar
- 1 egg
- 1 t. vanilla
- ¾ t. baking powder
- ½ t. baking soda
- 1/3 c. greek yogurt
- 1-1/4 c. unbleached all-purpose flour
- 2 T. milk
- Toppings of your choice: frosting, glaze, couverture, crushed candy, mini chips, coconut, etc.
Preheat the oven to 375. Cream the butter and sugar together well, beat in the egg and the vanilla.
Beat in half the flour, and the yogurt.
Finally beat in the baking powder, baking soda, remaining flour and milk.
You should have a thick creamy batter. To keep the tins as neat as possible I put the batter in a pastry bag. I also greased the pan REALLY well, especially the upright center part of each impression.
Bake about 10-12 minutes, until light golden brown.
The tops get puffy and a little wonky, but that’s a good thing – more surface area for the toppings! Turn them out to cool.
Assemble your toppings and have them ready. I used 1 c. of white and 1 c. of dark chocolate couverture (melted), as well as toffee bits, mini chips and coconut flakes.
These will keep three to four days at room temperature. Freeze for longer storage.