FLUFFY CAKE DOUGHNUTS
Doughnut Recipe for Mini Doughnut Pans
2 cups ( 280g) flour
3/4 cup (150g) sugar
2 tsp (10g) baking powder
3/4 cup (178ml) milk (increment left off 3/4 I assume cup)
1 tsp (5g) salt
2 eggs, beaten
1 tsp (5ml) vanilla
1 Tbsp (15g) shortening, melted
1/4 tsp (1.25g) ground ground nutmeg
1/4 tsp (1.25g) cinnamon
FOR THE GLAZE:
1 cup (140g) confectioner's sugar
2 Tbsp (30ml) HOT water
Preheat oven to 325 degrees F. Lightly spary mini doughnut pan with cooking oil.
In a bowl mix together flour, sugar, baking powder and salt. Add shortening, eggs, milk and vanilla. Beat until well blended. Fill each mini doughnut hole 2/3 full.
Bake 8 minutes or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate as desired.
Makes approximately 36 mini petite doughnuts.
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