MINI CAKE DONUTS
Dunkin Donuts Copycat Recipe
Makes 14 to 16 mini donuts
These are tiny little rounds of deliciousness that really don't bear that much resemblance to bakery donuts but are somehow still satisfying. You can make your own in a flash with the aid of a mini doughnut pan. While it may seem strange, the addition of rye and barley flours into the batter makes for an exceptionally flavorful treat. To make Chocolate Mini Cake Donuts, simply add two tablespoons of cocoa powder to the flour mixture.
1/2 cup all-purpose flour
1/4 cup rye flour or whole-wheat flour
1/4 cup barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
Semisweet chocolate, tempered or melted, or powdered sugar, for coating
Preheat the oven to 400 degrees and lightly grease a mini donut pan. Sift the flours and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not over mix or your donuts may be rubbery.
Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.
For gluten-free Mini Cake Donuts, replace all the flours with an equal weight of gluten-free all-purpose baking mix.
For vegan Mini Cake Donuts, replace the butter with an equal amount of coconut oil; the milk with an equal amount of soy or almond milk; and the egg with 1/4 cup silken tofu.