E N G L I S H-6
Recipes
CLASSIC MINI DONUT
1 ¼ cups flour
1
/
3
cup milk
1 tsp. baking powder
2 tbsp. (¼ stick) butter, melted and
cooled
¼ tsp. baking soda
¾ tsp. Kosher salt
1 egg, lightly beaten
½ cup sugar
Glaze:
1
/
3
cup honey
3 tbsp. water
½ tsp. cinnamon
1. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.
In a small bowl, combine milk, butter and egg. Pour wet ingredients into dry
ingredients and stir until just fully incorporated.
2. Spray cooking plates with cooking oil. Close lid and preheat until bake ready
light turns on. Fill preheated mini donut wells with the batter. Spoon mixture
filling wells completely. Cook for 6 minutes or until mini donuts are cooked and
golden. Use a non-stick spatula to transfer mini donuts to a wire rack. Repeat
with remaining batter.
3. Combine glaze ingredients in a small saucepan and cook on medium-high heat
until syrup comes to a boil. Brush mini donut tops with glaze.
CINNAMON CIDER MINI DONUTS
½ cup apple cider
2 tbsp. (¼ stick) butter, melted
and cooled
1 ¾ cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. Kosher salt
¼ tsp. cinnamon
Pinch nutmeg
¼ cup buttermilk
1 large egg, lightly beaten
½ cup sugar
Glaze:
1 cup confectioner’s sugar
1 tbsp. cider
1. Place cider in a small saucepan on stove set to medium-high and reduce to
2 tablespoons; cool completely.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a
medium bowl. In a small bowl, combine cider, buttermilk, eggs, sugar and butter.
Pour buttermilk mixture into dry ingredients and stir until just fully incorporated.
3. Spray cooking plates with cooking oil. Close lid and preheat until bake ready
light turns on. Fill preheated mini donut wells with the batter. Spoon mixture
filling wells completely. Cook for 6 minutes or until mini donuts are cooked and
golden. Use a non-stick spatula to transfer mini donuts to a wire rack. Repeat
with remaining batter.
4. Whisk together confectioner’s sugar and cider. Brush mini donut tops with glaze.
