A Sweet Blog By Ivy Harris

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> > MAGICAL MINI DONUTS < <

  COOK TIME        10 min.            SERVES          20 mini (12 full size)

> > RECIPE CARD < <

DID YOU KNOW...

TIP* Use a pastry bag to fill pans for clean look

When I add the sprinkles to my cake batter, the secret to keeping them from bleeding is to gently fold them in. It can be a little extra work to do but, you don't want your beautiful cake batter to turn into a mess of mixed colors. Also, make sure you're using a good sprinkle. I've found that many sprinkles will not have a nice color once baked. I personally use only Sweetapolita Sprinkles.

DIRECTIONS

INGREDIENTS

2 cups non-bleached cake flour

Pre-heat oven to 425º

3/4 cups granulated sugar

Spray a donut pan with spray (I use coconut spray)

2 tspns baking powder

In a large bowl, sift together flour, sugar, baking powder  and salt. Add milk, eggs,  vanilla and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.

2 brown free-range eggs

2 tblspns unsalted butter (melted)

1 tblspn vanilla extract

Bake 7-9 minutes, or until the tops of the donuts spring back.

3/4 cups 1% milk

Let cool in pan for 4-5 minutes before removing.

1 tspn salt

The Pretend Pastry Chef

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GLUTEN-FREE 

> > MAGICAL MINI DONUTS GF< <

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  COOK TIME        10 min.            SERVES          20 mini (12 full size)

SIMPLE ICING GLAZE

TIP* Use a pastry bag to fill pans for clean look

INGREDIENTS

DIRECTIONS

This is a simple glaze that will work for both the gluten-free recipe and the non gluten-free recipe. 

INGREDIENTS

1 cup  confectioners’ sugar
2 tblspns 1% milk or cream
1 tspn vanilla extract

2 cups gluten-free flour

Pre-heat oven to 425º

1/2 cup   granulated sugar &  brown sugar

Spray a donut pan with spray (I use coconut spray)

2 tspns baking powder

In a large bowl, sift together flour, sugar, baking powder  and salt. Add milk, eggs, vanilla and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.

2 brown free-range eggs

2 tblspns unsalted butter (melted)

1 tblspn vanilla extract

Bake 7-9 minutes, or until the tops of the donuts spring back.

3/4 cups 1% milk

Let cool in pan for 4-5 minutes before removing.

1 tspn salt

The Pretend Pastry Chef

> > SAVE RECIPE CARD < <