One of my favorite snacks as a young girl was a couple of mini donuts coated in powdered (icing) sugar and a cold glass of milk. Mini donuts were just the right size and they always left a delicious moustache of sugar on my lip for me to enjoy after the donut had made its journey to my tummy.
I never would have guessed that one day there would be a cookbook devoted to these little indulgences, but thanks to Jessica Segarra and her Mini Donuts cookbook you can ditch the store-bought variety and make them from scratch.
I never would have guessed that one day there would be a cookbook devoted to these little indulgences, but thanks to Jessica Segarra and her Mini Donuts cookbook you can ditch the store-bought variety and make them from scratch.
published by Adams Media, 2012, $17.95 (US)
The author is a new name to me, but not to those of you who already follow Jessica's blog - The Novice Chef. (Her recipe archive is well worth exploring.)
Regular donuts tend to be fried leaving their imprint around your middle if you have too many. The nice thing about mini donuts is that they can be baked - a savings in time and calories.
Making donut batter is similar to making cake batter except that donut recipes use oil rather than butter. Once the batter is made it gets piped into the mini donut pan or mini-donut machine. Seven to nine minutes later you are well on your way to a delicious little treat that doesn't have to wreak havoc with your waistline if you can restrain yourself from eating them all.
Recipes that will give you maximum delight from the mini include:
- Vanilla-Sprinkle Mini Donut
- Devil's Food Mini Donut
- Raspberry-Buttermilk Mini Donut
- Dulce de Leche Mini Donut
- Confetti Cake Mini Donut
Got this one! lol! Malteser/Whoopers mini doughnuts were a hit with my household!
ReplyDeleteI made the confetti minis and took them to work today. We couldn't stop eating them!! These should come with a 'highly addictive' warning. ;-)
DeleteThey should come with a warning!! :0)
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