Recipe: Norpro Mini Donut Pan - 5 Baked Donut Recipes

NORPRO MINI DONUT PAN - BAKED DONUT RECIPES

Tip: Use non-stick spray on pan, or donuts may stick. Even though it is a "non-stick" pan, it still needs a little help.

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CHOCOLATE CAKE DONUTS
(from the label of the NORPRO Mini Donut Pan)

FOR THE DONUTS:
1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted

FOR THE GLAZE:
1 cup confectioner's sugar
2 tbsp HOT water

Preheat oven to 325 degrees F. Spray pan lightly with cooking oil.

Combine flour, cocoa, baking powder and salt.

In separate bowl, mix eggs, sugar and vanilla until thick.

Combine milk and butter.

Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Fill the prepared pan with batter 2/3 full. (Kitchen Tip: Use pastry bag for easy & clean filling!)

Bake 8 minutes. (They can take up to 15 minutes to bake.) Cool, then carefully remove from pan. Repeat with rest of batter.

Frost or glaze.

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STRAWBERRY ICING
This will frost 18 doughnuts.

1 cup confectioners' sugar
1 tablespoon strawberry jam
4 tablespoons heavy (whipping) cream
1/4 teaspoon vanilla
2 drops red food coloring

Blend all ingredients until creamy and smooth. Use a spatula or a wooden spoon.

To make a plain vanilla icing just omit the strawberry jam and food coloring.

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CHOCOLATE ICING
This will frost 24 doughnuts.

1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
4-5 tablespoons heavy (whipping) cream
1/4 teaspoon vanilla extract

Blend everything together with a spatula and ice doughnuts when slightly cooled. They ice best when they are still slightly warm.

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BAKED GINGERBREAD MINI DONUTS
Makes 12

1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of allspice
Pinch of ground cloves
1/4 teaspoon salt
1/2 cup brown sugar, divided use
1 egg
1/4 cup applesauce
2 tablespoons maple syrup
3 tablespoons milk, divided use
4 tablespoons butter, divided use
1/2 cup powdered sugar

Preheat oven to 350 degrees F.

Mix all dry ingredients, using 1/4 cup brown sugar and setting the remaining 1/4 cup brown sugar aside.

Whisk moist ingredients into dry ingredients, using 1 tablespoon milk and 2 tablespoons melted butter.

Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about 1/2 full (for me, this was about 22 mini donuts).

Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan.

Melt the remaining 2 tablespoons butter with remaining 1/4 cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize).

Dunk each mini donut into the frosting. Frosting should set almost immediately.

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SUGAR-COATED MINI DONUTS
Adapted from the Norpro Recipe from the pan
Gluten, egg, dairy free
Makes 20 mini donuts

1/2 cup sorghum flour (I use Authentic Foods brand)
1/2 cup Brown rice flour (Authentic Foods)
1/4 cup potato starch (not flour!)
1/4 cup arrowroot powder
1/2 tsp xanthan gum (OR 1 1/2 cup regular flour and omit xanthan gum)
2 tsp baking powder
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup buttermilk (1/2 Tbsp apple cider vinegar plus 1/2 cup non-dairy milk)
1 1/2 tsp Ener-G egg replacer plus 2 Tbsp warm water, mixed til frothy
1/4 cup coconut oil, melted
1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a Norpro mini donut pan.

Mix dry ingredients together until fully combined. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.

Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the prepared pan. The more intact the dough comes out, the better the results in the end. (My first batch ended up pretty good but as I got more used to pouring the batter, the better the 2nd batch became. Holy cow, was the 2nd batch SO GOOD!)

Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

Fill a bigger ziploc baggie with either powdered sugar (1/2 cup) or cinnamon (1 Tbsp) and sugar (1/2 cup) mix. Place 4 donuts at a time into baggie while still warm and gently shake until all donuts are completely covered in a topping.

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BAKED DOUGHNUTS
Makes about 90 mini doughnuts

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a donut baking pan.

In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour.

Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture half way into each cavity of the prepared pan.

Bake 3-4 minutes in the preheated oven, until golden brown.

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WHITE ICING

2 cups powered sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water

Stir powered sugar, vanilla and water, 1 Tbsp. at a time, until desired consistency is reached.

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CHOCOLATE GLAZE

2 cups powered sugar
4 to 6 Tbsp. hot water
1/4 cup unsweetened cocoa powder

Stir powered sugar, unsweetened cocoa powder and water 1 Tbsp. at a time, until desired consistency is reached.

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HEALTHY MINI BAKED DONUTS
Makes 24 donuts

2 cups whole wheat flour
3/4 cup organic cane sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup milk
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla

Preheat oven to 325 degrees F.

Blend all the dry ingredients and then add the liquid ingredients, mix well and then fill each pan hole to about 1/2 full.

Bake the donuts, checking them at 8 minutes and then again until they are done. They can take up to 15 minutes. Allow them to cool for a few minutes or they may fall apart when from the pan.

Glaze or decorate them if desired.