Tuesday, December 27, 2011

Mini cinnamon donuts (eggless!)


My friends at work got me this awesome mini donut baking pan. I recently tried it out and loved the delicious results! Plus you can feel a little better about eating this sweet treat since it is baked instead of fried. You can tweak the base recipe (came from the back of the Wilton baking pan!) to include any of your favorite flavors. I made a lemon glaze version with sprinkles on top and a cinnamon powdered sugar version. The original recipe calls for one egg but I tried using ground flax as an egg replacer and it worked out great!


Ingredients:

½ cup granulated sugar
Zest of 1 lemon
½ tsp cinnamon
1¼ cups cake flour, sifted
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
2 tbsp ground flax seeds
6 tbsp water
1½ tbsp. butter, melted
½ teaspoon of vanilla

Topping
½ cup powdered sugar
1 tsp cinnamon
a pinch of salt

Instructions:

Prepare pan with baking spray.

1. Heat oven to 425 degrees F.

2. In a small bowl combine sugar, cinnamon and lemon zest

3. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.

4. Mix the ground flax with the water and microwave for about two minutes until it has an egg-like consistency.

5. Add buttermilk, flax mixture, butter, and vanilla and stir until just combined.

6. Add batter to a ziplock bag, cut a small hole and fill each donut cup half way. If you put too much the donuts don't have a nice hole in the middle.

6. Bake 4–6 minutes or until the top of the donuts spring back when touched.

7. Let cool in pan for 4–5 minutes before removing to a cooling rack. Roll the donuts in the cinnamon sugar.

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