|Nutritional Guidelines (per serving)|
|Servings: 24 Mini Doughnuts (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Few things are as wonderful as a hot, fresh made doughnut. The aroma fills the kitchen and you can't wait to bite into the warm dough and drippy glaze. Well, except maybe for the frying part. It's can be quite a pain to set up a doughnut frying station not to mention the diet guilt over all that oil. Fortunately, baked doughnuts taste great, especially warm from the oven with drippy glaze. Yes, of course, there's drippy glaze. That's a doughnut requirement.
I've made baked doughnuts in both mini and standard size doughnut pans but I also love making the "holes" in a mini muffin tin. As long as you don't overfill it, you get round little cakes that pop right out, ready for their glaze. Plus, making them mini just means I can have more and that's always my favorite part!
- For the Doughnuts:
- 1 Egg
- 1/2 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon of salt
- For the Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons cream or half and half
- 1/4 cup pistachios, shelled and finely chopped
Pre-heat the oven to 350 degrees.
Add the egg and sugar to large bowl and mix, using a stand or hand mixer, until lightened in color. Mix in the melted butter, vanilla and buttermilk.
In a separate bowl, sift together the flour, cocoa powder, baking powder, cinnamon and salt. Add the dry ingredients into the wet and mix just until combined.
Spray a 24 piece mini muffin pan with non stick cooking spray and divide the batter evenly into each cup. Do not fill to the top or the doughnuts will develop a "muffin top." I used a 1 oz. scoop but only filled the scoop three quarters of the way for approximately 3/4 oz. in each muffin cup.
Bake for 14 - 15 minutes and allow to cool for at least 15 minutes before turning the doughnuts out of the pan.
Make the glaze by adding the chocolate chips to a microwave safe bowl and heating for 30 seconds. Stir and heat for another 30 seconds. Continue until the chips are melted and add the cream or half and half. The chocolate will seize for a moment but continue whisking and it will loosen again. If you find it's still too thick, add another tablespoon of the cream.
Pour the glaze evenly over the doughnuts and then sprinkle on the finely chopped pistachios.