Friday, 2 November 2012

Baked Gingerbread Mini Doughnuts

Things around Kingston are starting to really cool down. Now that November is finally here, it's beginning to feel more and more like Winter is just round the corner. I have already seen Christmas and holiday items in the stores. That stuff starts popping up before Halloween is even over!

Don't get me wrong, I love Christmas,  but two whole months of preparation seems a LITTLE bit excessive to me....tell me I'm not alone here?

While I'm trying to hold onto that warm Autumn feeling, I baked up these little mouthfuls.  Who doesn't love a good baked mini form!?! These are a lot healthier than regular doughnuts too, because they are baked and not deep-fried. That means you can eat a lot more of them at once, which is good because this recipe makes a fair amount :)

Hope everyone had a great Halloween, and here's hoping Winter stays away just a little bit longer!

Older Posts: Salmon with Champagne Sauce

Baked Gingerbread Mini Doughnut
Bake Time: 8 mins/batch         Yields 2 dozen doughnuts     (WW: 2pts/doughnut)

1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
pinch of allspice
pinch of ground cloves
1/4 tsp salt
1/2 cup brown sugar, divided
1 egg
1/4 cup applesauce
2 Tbsps maple syrup
3 Tbsps milk, divided
4 Tbsps butter, divided
1/2 cup icing sugar

1) Preheat oven to 350 F. Grease your mini doughnut pan, set aside.
2) In a large bowl, mix together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and 1/4 cup of brown sugar.
3) Whisk in the egg, applesauce, maple syrup, 1 tablespoon of milk and 2 tablespoons of melted butter.
4) Pour the batter into a large plastic ziploc bag (or an icing piping bag if you have one). Pipe the batter into the mini doughnut pan, filling each space about 1/2 way full.
5) Bake for 7-8 minutes. Remove doughnuts from pan and cool completely on a wire rack.
6) Melt 2 tablespoons of butter with 1/4 cup brown sugar in a small saucepan over medium-high heat.Bring to a boil, and boil for 2 minutes. Add 1 tablespoon of milk and resume boiling for about one minute. Add icing sugar and remaining tablespoon of milk (to help thin out the icing).
7) Keep the glaze over a low heat, and dunk the top of each mini doughnut in the glaze. Cool completely. Add more milk as needed to keep the glaze thinned out.

(Recipe adapted from Pinch of Yum)

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