We dressed these breakfast beauties in a sweet maple syrup glaze. Use a mini donut pan, available in most cookware stores.
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
6.75 ounces all-purpose flour (about 1 1/2 cups)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3/4 cup 1% low-fat buttermilk
1 cup powdered sugar
2 tablespoons 2% reduced-fat milk
1/4 teaspoon maple syrup
Colored sprinkles (optional)
How to Make It
Preheat oven to 350°. Coat 24 mini donut cups with cooking spray.
To prepare donuts, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon dough into a heavy-duty zip-top plastic bag. Snip a small hole in 1 corner of bag. Squeeze dough into prepared donut cups, filling two-thirds full. (Do not cover centers of donut cups.) Bake at 350° for 8 minutes or until a wooden pick inserted in donuts comes out clean. Cool donuts in pans on a wire rack 1 minute. Remove from pans. Cool completely on a wire rack.
While donuts bake, prepare glaze. Combine powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk until smooth. Dip top of 1 donut in glaze; place donut, glazed side up, on a cooling rack. Immediately sprinkle colored sprinkles over glaze, if desired. Repeat procedure with remaining donuts and glaze. Let stand until glaze is set.
Just a comment regarding a site issue, not a cooking issue. On some recipes, the item to use is left off. In this instance, the maple syrup. The item will first show on the recipe, and by the time it finishes loading it will be gone. Not a large issue since the item is in the instructions, but annoying.
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