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Baked mini donuts
Nb persons: 0
Yield: 28 doughnut and holes
Preparation time:
Total time:
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| 1 cup | milk |
| 8g | pkg quick rise yeast |
| 1/4 | sugar |
| 1/4 cup | butter |
| 1 | egg |
| 1 tsp | vanilla |
| 1/2 tsp | salt |
| 2 1/2 cup | flour |
| Glaze | |
| 3 cups | icing sugar |
| 1/4 cup | water |
| 2 tbsp | sprinkles |
| 1. Microwave milk until warm, about 1 min. Pour into bowl of a stand mixer fitted with a dough hook. Add yeast and stir. Let stand until foamy about 10 min. 2. Spray a medium bowl with oil. Line 2 large baking sheets with parchment. Lightly spray with oil 3. Add sugar, butter, egg vanilla and salt to yeast mix and beat on medium until combined. Gradually add flour, increasing speed until med high until dough forms a ball and pulls away cleanly from sides and bottom of the bowl,about 7 min. 4. Transfer dough into oiled bowl. Lightly oil top of dough and cover with damp tea towel. Let rise in a warm place until double in size, about 1 hour. 5. Roll out dough on floured surface until 1/2 inch thick. Cut 28 rounds using 2 inch round cookie cutter then use a 1 inch cookie cute for the middle. Transfer doughnuts and holes to baking sheets. Cover with damp tea towel until double in size about 45 min. 6. Stir icing sugar with water and set aside. 7. Preheat oven to 350. Bake in center of oven 1 batch at a time about 10 min. Cool completely on wire rack until cool. 8. Stir icing sugar mix. Dip top of doughnuts into glaze top with sprinkles before glaze dries. Makes 28 doughnut and holes Per doughnut 121 cal | |
| 2g | protein |
| 24g | carbs |
| 2g | fat |
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