Sure, we're focusing on lighter, healthier eating this month but that doesn't mean there's nothing sweet. I need something sweet. No, really. Even the most delicious dinner will disappoint me if there's no dessert. Fortunately, Santa ticked a couple of items off my holiday kitchen wish list and one of them was a mini doughnut pan. Actually, I got both the regular and mini pans so there will be all kinds of doughnuts in our future.
1 Cup all purpose flour
1/4 Cup plus 1 tablespoon sugar
1 Teaspoon baking powder
1/2 Teaspoon cinnamon
1/2 Teaspoon salt
1 Teaspoon vanilla
1 Tablespoon unsalted butter, melted
1/4 Cup plus 2 tablespoons buttermilk
2 Tablespoons unsalted butter, melted
1/4 Cup sugar
1 Tablespoon cinnamon
Spray a mini doughnut pan with non-stick cooking spray and fill each cavity about 2/3 full. Note that if you fill them more, the doughnuts will rise above the pan and look more like mini muffins than doughnuts. Bake in a pre-heated 350 degree oven for 10 - 11 minutes. The doughnuts will not be very brown but they should be springy to the touch. Allow them to cool in the pan for about 5 minutes before turning them out.
While they're baking, combine the 1/4 cup of sugar with the tablespoon of cinnamon in a bowl and have the 2 tablespoons of melted butter ready in another bowl. Quickly dip each doughnut into the butter and then roll them around in the cinnamon sugar mixture. This recipe makes 24 mini doughnuts. I have a 12 cavity pan so I made them in two batches.