Yeah. There's an element of crazy in my actions, but hopefully the kiddos dug the treat while hopped up on juice, candy canes and a visit from the Big Man from the North Pole himself during my son's pre-school holiday festivities.
I purchased the Wilton mini doughnut pans within the past year. A complete frivolous purchase, yes. But they are getting more use than my fondue pot, blowtorch or crepe pan. (Note to self: Must collect less kitchen gadgetry.)
This was my second go-around at making baked doughnuts, and I thought this time was a better turnout than when I did it in the spring. I used the doughnut recipe from a really fab Web site called www.justataste.com. But the glaze on that site used Nutella, which would kill me and violate all sorts of nut-free-zone policies at my son's school, so I went with the basic chocolate glaze on www.wilton.com.
My first attempt at the doughnuts last spring involved nutmeg. Now, I got nothing against nutmeg, but I think that was the ingredient that didn't do it for me. This doughnut recipe is sans nutmeg. The buttermilk adds a really nice tang to the doughnuts. But, the ginormous bottle is taking up prime real estate in my refrigerator mocking me every time I open the door because it knows that I do not have any immediate plans to use the 3 1/2 cups that remain in the bottle. The Jersey Girl was SO going to rock out buttermilk cheddar biscuits tonight to go with our din dins, but alas, I did not. My rationale is that the Feast of the Seven Fishes AND Christmas brunch are mere days away, and really do we need to feel like total fat-asses this soon in the game?
As is usually the case with doughnuts - particularly the fried ones - these baked doughnuts taste best on the day they are made. I served mine a good 24 hours after making them because girlfriend was not waking up at 5 a.m. to make doughnuts for a bunch of 4-year-olds. I'm not a complete lunatic. They still totally rocked, but on the first night they had that je ne sais quoi that certain food has when served at just the perfect time: Biscuits straight out the oven, bacon right out of the pan, a frittata at an easy breezy warm room temp, gazpacho chilled to perfection coming at you directly from the coolness of a refrigerator. You catch me?
That said you could make these a day ahead and still leave a room full of judgmental judgies with your reputation intact. But I would advise you baking fiends to perhaps bring these to a holiday brunch or party just an hour or so after cooling. They are fab!
Baked Mini Buttermilk Doughnuts
From www.justataste.com
Makes 24
For the doughnuts:
Vegetable cooking spray
1 1/4 cups cake flour
1/2 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 1/2 Tablespoons unsalted butter, melted
For the doughnuts:
Vegetable cooking spray
1 1/4 cups cake flour
1/2 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 1/2 Tablespoons unsalted butter, melted
To make the doughnuts:
Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray.
In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
Fill each pan cavity approximately 1/3 full (about 1/2 Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the chocolate glaze.
Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray.
In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
Fill each pan cavity approximately 1/3 full (about 1/2 Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the chocolate glaze.
Chocolate Glaze
- From www.wilton.com
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons butter or margarine
- 2 tablespoons corn syrup
- 1-2 teaspoons hot water
In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if glaze is too thick. Use immediately to glaze doughnuts.
