Best Mini Cake Doughnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

Steps:

  • In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  • Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  • Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

BAKED MINI DOUGHNUTS



Baked Mini Doughnuts image

Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!

Provided by Riley

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 9

Number Of Ingredients 11

⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg, or more to taste
⅛ teaspoon salt
¼ cup milk
½ teaspoon vanilla extract
5 tablespoons softened butter
⅓ cup white sugar
1 egg
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
  • Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
  • Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  • Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g

MINI CAKE DOUGHNUTS



Mini Cake Doughnuts image

Provided by Lara Ferroni

Categories     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Back to School     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 14 to 16 mini doughnuts

Number Of Ingredients 12

1/2 cup (60 grams) white spelt or all-purpose flour
1/4 cup (30 grams) rye flour or whole-wheat flour
1/4 cup (30 grams) barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup (66 grams) cane sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 egg
Semisweet chocolate, tempered or melted, or powdered sugar, for coating

Steps:

  • Preheat the oven to 400°F and lightly grease a mini doughnut pan.
  • Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
  • In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
  • Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.

MINI-DOUGHNUTS



Mini-Doughnuts image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 minis

Number Of Ingredients 12

2 tablespoons vegetable shortening, plus more for deep frying
1/2 cup sugar
1 large egg
1/2 cup canned evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
Pinch ground mace
1/2 teaspoon fine salt
3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar
Raspberry jam

Steps:

  • Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
  • In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
  • Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
  • Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
  • Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
  • Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
  • For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
  • For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

Related Topics