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Summer’s almost here (9 days, to be exact – but not like teachers are counting or anything).
Summer’s arrival reminds me that the State Fair is almost here.
And that means that my extreme culinary adventure of deep fried candy bars, pronto pups, fresh juicy peaches (to offset all the fried food), Sweet Martha’s cookies, corn on the cob, and deep fried mini donuts is close at hand.
In an attempt to hold myself over for those freshly fried and dipped cinnamon sugar mini donuts (sigh), I thought I would make some of my own.
Besides my craving for mini donuts, it’s been a while since I put my mini donut pan to use.
Yes, I have a mini donut pan.
What, you don’t?
Let me tell you something. You need one. Seriously. If you like donuts (duh) and you want to be able to make donuts in 15 minutes flat (no joke), you need to get a mini donut pan.
INGREDIENTS
- 1¼ cups cake flour, sifted
- ½ cup granulated sugar
- 1¼ tsp. baking powder
- 1/8 tsp. ground nutmeg
- ¾ tsp. salt
- ½ cup buttermilk
- 1 egg, lightly beaten
- 1½ tbsp. butter, melted
- 6 tbs. butter, melted (for dipping)
- 1/2 cup cinnamon sugar (for dipping)
INSTRUCTIONS
- In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg and butter and stir until just combined. Spray the pan with nonstick cooking spray, and fill each donut cup approximately one-half full.
- Bake 4–6 minutes at 350 degrees or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish the donuts by giving them a quick dip in the melted butter, then cinnamon sugar. Let cool/firm up for about 15-30 minutes, if you can wait that long.
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Prep Time: 10 mins Cook Time: 10 mins Yield: 36 mini donuts
