I purchased these mini muffin tins a few months back. I have been dying to make some little doughnuts, but for some reason just haven’t had the time. With all my meal planning (cooking most nights), three kids going here there and everywhere and all the back to school stuff, I barely have time to focus on the day to day.
Halloween is always a really fun holiday in our house. For the past 9-10 years we have had a neighborhood party. The party, for me, is just an excuse to decorate, create fun and creative food, get everyone in one place, and keep my kids close to home. This year, each of my kids want to invite just a few kids over for dinner(prior to trick-or-treating) and although they are going to gather tons of “junk” as they venture into the neighborhood, I wanted something sweet and festive on the table.
Isaac and I experimented with a baked doughnut recipe I found on one of my favorite blogs, Sprinkle Bakes. Hers were so cute and the recipe seemed easy enough. As I was making the dough, it reminded me of a pancake or waffle dough. There is no yeast involved and all can be done in one mixing bowl. My kind of Sunday morning activity.
All my kids fell in love with these doughnuts! Isaac, my savory, loving, chip eating, curly headed monster could not stop eating them. Generally, when I make something new, he takes one bite and says, “it’s just okay”. Hence, these he ate proudly!
Vanilla Bean Baby Doughnuts
2 cups all purpose flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla
2 eggs, lightly beaten
2 Tbls. unsalted butter, melted
seeds from half of a vanilla bean
1 cup confectioner’s sugar, sifted
1 Tbls. whole organic milk
1/2 tsp. vanilla
food coloring of your choice
• preheat oven to 425*. spray mini doughnut pans with cooking spray.
• in a large bowl, sift together the flour, sugar, baking powder, and salt.
• add the buttermilk, eggs, vanilla, vanilla seeds, and melted butter.
• mix just to combine. don’t over mix
• using a piping bag and medium size tip, fill doughnut trays, 1/2 way full.
• bake 5-8 minutes or until top of the doughnuts spring back when touched.
• let cool in pan 4-5 minutes before removing.
• in a small bowl, stir together sugar, milk, and vanilla. you may need to add more
sugar, depending upon the thickness you desire. add food coloring and mix until
color is uniform.
• use immediately. sprinkle with nonpareils, or jimmies.
The Urban Baker / SusanSalzman.com