Baked Mini Doughnuts with Brown Butter & Cinnamon Sugar
Do you crave doughnuts but don't have the time or patience to make traditional yeast ones? Then this recipe is a quick and easy alternative for you! These mini doughnuts can be baked up within 30 minutes (or faster if you skip the brown butter) and you'll most likely find all the ingredients already in your kitchen cupboard!
You do need to have a doughnut pan BUT they're not hard to get your hands on so buy one and have doughnuts whenever you want.
Watch how to make them below:
Yields: 12 mini doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
E Q U I P M E N T:
1 mini doughnut pan (Non-Affiliate Link: https://amzn.to/2SsdwSc)
I N G R E D I E N T S:
For the doughnuts:
82g butter, cubed, room temperature
(65g browned butter)
50g caster sugar
1 egg, medium, room temperature (approximately 50g excluding the shell)
100g plain flour (10% protein)
1 tsp baking powder
¼ tsp salt (omit if using salted butter)
¼ tsp ground nutmeg
¼ tsp ground cardamom (optional)
¼ tsp vanilla bean paste or vanilla extract
For the cinnamon sugar:
50g butter (for greasing the tin and coating doughnuts)
50g caster sugar
½ tsp ground cinnamon
M E T H O D:
Step 1. OVEN
Preheat the oven to 190°C (conventional oven) / 170°C (convection oven/fan-assisted)
Step 2. BROWN BUTTER
Heat the butter in a stainless steel or light coloured pan on a low heat, stirring constantly until the butter has melted, boiled and foamed. Once the butter turns golden brown, take it off the heat immediately and pour into a heatproof bowl. Let the butter cool slightly before popping it into the fridge to firm up to a softened butter state.
Step 2. BUTTER & SUGARS
Once the butter is ready, loosen the it in a mixing bowl before adding the sugar and creaming together until pale and creamy.
Step 3. EGGS & VANILLA
In a separate bowl, add the egg and vanilla and lightly whisk together. Add the egg mixture into the butter-sugar mixture and beat together until combined.
Step 4. FLOUR & MILK
Add the plain flour, baking powder, ground nutmeg, ground cardamom and salt (omit if using salted butter) together and sift a third of it into our batter; folding with a spatula unti well combined. Then add in half the milk and fold to combine.
Repeat these steps alternating between flour and milk until everything has been incorporated. Ideally the last thing you want to add is flour.
Step 5. PIPING & BAKING
Transfer the batter to a piping bag fitted with a large round nozzle (or no nozzle). Melt the extra butter in a microwave then grease a mini doughnut pan before piping a single layer of batter into each hole. Bake the tray in the preheated oven for 10 minutes. Let them cool on a wire cooling rack.
Step 6. CINNAMON SUGAR
While the doughnuts are cooling, mix the caster sugar and ground cinnamon until stir until the cinnamon is well distributed.
Lightly brush all sides of each doughnut with some melted butter before covering in cinnamon sugar to serve!