M.E. and I have an ongoing “polite discussion” about the spelling of this heavenly, breakfast-appropriate dessert. I have no plans on conceding.
January is a time for us to take an honest look at our lives, to evaluate our health and habits. I’ve therefore decided that 2017 needs more doughnuts. A lot more doughnuts. On the days that I remember my digestive weakness (AKA lactose intolerance), I go out of my way to make my own treats. It’s mostly altruistic, because when I don’t avoid dairy properly it’s pretty unpleasant for anyone in my immediate vicinity.
I’m lazy and I also don’t like putting my appendages near hot bubbling oils, so I was delighted to discover baked doughnut pans. I have them in two sizes. When you make a pan of mini doughnuts, you’re allowed to eat the whole dozen. It’s part of the deal.
I should also mention that I don’t always clean off my counter when I cook or bake. I just unceremoniously shove things out of the way. I’ll try to work on cropping my photos better so you don’t notice.
Mini doughnuts take much less batter than the big ones. It’s hard to say how much they take because halfway through any recipe I stop measuring and start eating batter. We’re lucky we got any baked doughnuts at all. The larger sized doughnuts were somewhat of an afterthought. My mini doughnut pan took way less batter than I thought, so I used the rest in my big doughnut pan but didn’t bother greasing it.
I made just a few adaptations to this recipe from Joy the Baker.
Makes about 12 mini doughnuts and 4 or 5 regular ones (or just 6 regular doughnuts if you can’t handle more than one size of doughnut)
- 1 c flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg (freshly grated really does make a difference)
- 1/3 cup sugar
- 3 tablespoon browned butter
- 1 egg (large)
- ½ cup buttermilk (I use almond milk with about a teaspoon of vinegar, left to rest for a minute or two to curdle)
- 2 tsp vanilla (half for the doughnuts, half for the frosting)
- 1 ½ c powdered sugar
- 4 tbsp cocoa powder
- 3-4 tbsp milk (again, I used almond milk)
- Pinch salt
Preheat oven to 350°F
Grease your doughnut pans (unless you don’t want to eat torn apart doughnuts dipped in frosting)
Combine flour, baking powder and soda, sugar, salt, and nutmeg.
Melt butter. To see instructions on how to brown butter, you can google it or click this handy link (which was at the top of my google search)
Transfer browned butter into a bowl. Add the egg, almond “buttermilk,” and vanilla. Mix and then add in flower and mix until well combined.
Either spoon or pipette the batter in to the prepared doughnut pan(s). I dumped my batter in a plastic bag, cut the tip, and oozed the batter into the pan. It worked well for me. Aim to fill the pans about 2/3 of the way. If you overfill them, they’ll will lose the hole in the middle when they rise.
Bake for 8-10 minutes, they are done when a toothpick comes out clean. Cool in the pan for a little bit before inverting onto a cooling rack.
Make the frosting by whisking together the remaining butter, powdered sugar, cocoa powder, vanilla, and milk. Add milk slowly to get the consistency dip-able.
Dip each doughnut in the frosting. Allow frosting to harden briefly or risk getting chocolate all over your arms.
I recommend sprinkles for the full doughnut effect. I went with naturally colored sprinkles, which was obviously a mistake. I trust you will make a better decision than I did.