Who’s Cuter, Brad Pitt or These Little Mini-Donuts?Posted: 04/23/2011
Well, the correct answer is Brad Pitt, of course. However, coming in a close second would be these delightfully, delicious mini-donuts. Don’t you agree that everything is cuter in it’s mini version; puppies, kittens, babies, mini-dresses, and Mini-Coopers. Being a somewhat mini-person myself (5 feet tall), I’ve always been partial to all things diminutive.
It’s funny where one can find inspiration. I attended a Prince concert the other night at the Forum in Inglewood, California. Great show by the way. On our way home, we passed an iconic LA landmark called Randy’s Donuts which was built in 1953. This roadside donut stand is open 24 hours a day. It was past midnight, and there was a line at least 10 customers deep at the window. It just got me to thinking how long it had been since I ate a donut. So, the very next day I went out to my local baking supply store and purchased a mini-donut pan. I rationalized that by baking the donut I would cut out a lot of the fat and calories that would otherwise be found in a fried donut. And naturally, the miniature size would also be a reduction in calories. I just couldn’t wait to start baking.
The finished product was quite tasty and of course, very cute! The cinnamon and nutmeg gave the donut a subtle, spicy flavor; and the pastry flour yielded a tender donut.
From King Arthur Flour Recipes
1 cup unbleached pastry flour or 7/8 cup unbleached all-purpose flour (I used the pastry flour)
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons buttermilk
2 large eggs
3 tablespoons vegetable oil
1. Whisk together all the dry ingredients in a medium sized mixing bowl.
2. In the bowl of an electric mixer, beat the eggs, oil and buttermilk until foamy.
3. Pour the liquid ingredients all at once into the dry ingredients, and with a spatula mix just until everything is incorporated.
4. Spray mini-donut pan with non-stick cooking spray. Fill a pastry bag, fitted with a medium round tip, with the donut batter. Fill each donut form half-way full.
5. Bake the donuts in a preheated 365 degree F oven for about 5 1/2-6 minutes. When done, they will spring back when touched lightly.
6. Remove donuts from oven and then remove them from the pan to cool on a rack. When cooled, cover with glaze.
Yields 24 miniature donuts
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar, sifted
Sift the sugar into a small bowl. Stir milk and vanilla extract in with a spoon. You can also add food coloring. I use the gel coloring that only requires one or two small drops. Stir until you achieve the consistency you want. If you want it thicker, add more sugar. If you want the glaze thinner, add more milk. Dip donuts into the glaze, and then decorate with your choice of sprinkles while the glaze is still wet. Let donuts dry on a rack.