My husband is a doughnut fiend. Just as I judge most cupcakeries by their ability to make a mean Red Velvet cupcake, Jarrod turns to the classic glazed yeast doughnut to size up a doughnut shop. In fact, because of this knowledge, I’ve thrown numerous batches of doughnuts away before they even touched my husband’s fingers. But these nuggets of bite-sized deliciousness? These are Jarrod-approved. So much so that what started out as an assortment of 18 mini doughnuts and doughnut bites, within 24 hours, turned into an empty plate with trace crumbles of cinnamon sugar, which I dutifully ran a finger over to savor every last morsel of that cinnamony goodness. I promise you, friend– this will have you doing a double-take at the basic ingredients list, and will tempt you every night when you’re in the mood for a quick sugar fix. Think: warm, melted butter + sugar + cinnamon + fluffy baked dough. Um, what could go wrong?Yes, I’m building this way the heck up. For damn good reason, though. Because…I actually don’t like doughnuts that much. As in, I get filled doughnuts, eat only the middle part, and give the actual doughnut part to Jarrod. I’ll do old fashioned (sour cream) doughnuts and filled doughnuts– and the occasional bite of a blueberry doughnut or a fritter of some sort– but then, I’m kinda over it–which is unlike any other pastry… so, it says a lot that both the harshest doughnut critic/doughnut connaiseur and the least impressed by doughnuts diva, both shoved multiple mini doughnuts and doughnut bites into our faces.hello, love in my belly.
So, consider making these. Seriously. And, even though I’m posting the cinnamon sugar topping recipe, be adventurous and experiment with different toppings. Or, what about some fillings? Absolutely! Go nuts (literally– chopped peanuts might be a nice touch)! If you make this, definitely let me know what toppings/fillings/creations you make.
Recipe (makes about 18 doughnut bites or 22 mini doughnuts):
For the doughnuts–
1 C All-purpose, unbleached flour
3/4 tsp Baking Powder
1/4 C + 3 Tbsp Granulated Sugar
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
A pinch of salt
1/2 C Milk
1/4 C Butter, melted
1 tsp Vanilla Extract
For the topping–
3-4 Tbsp Butter, melted
1/2 C Granulated Sugar
1 Tbsp Ground Cinnamon
What To Do:
- Preheat oven to 350 degrees F. Grease 2 mini muffin pans or 2 mini doughnut pans (or one of each for an assortment).
- In a small bowl, whisk the dry ingredients MINUS THE SUGAR (flour, baking powder, cinnamon, nutmeg, salt).
- In a large bowl, combine sugar, egg, milk, melted butter, and vanilla. Add in dry ingredients, and combine until all ingredients are mixed in, but don’t go crazy– some clumps are good, and we don’t want to overmix the batter!
- Let the batter hang out for a hot second so it gets a little airy in there.
- Fill up those pans! Hint: For the mini doughnut pans, use a piping bag or a clean squeezey bottle (e.g., CLEAN & EMPTY ketchup or mayo bottle) so you’re not struggling to spoon the batter into those ridiciulously small doughnut molds.
- Pop those pans in the oven for 15-20 minutes, or until a toothpick comes out nice and clean. The mini doughnut pans are going to take a little less time than the mini muffin tins.
- Meanwhile…. make the topping!
- Combine the ground cinnamon and granulated sugar (Under “For the topping“) in a small bowl.
- Once the doughnuts are done, flip them onto a cooling rack for a bit until they’re still warm but not hot.
- Get assembly line situation going, where you can easily grab a doughnut, lightly dip it in the melted butter, then dunk them in the cinnamon and sugar mixture. Plate them, or, really… why even bother? Let’s be real here– they’re bite-size, as in, 18 bites and all of those minis are gone.
Get on it! You won’t be disappointed, I pinky-swear it.