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  • Dough Nat

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    Iedidia Hudit
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    This document provides a recipe for mini baked donuts. It lists the dry and wet ingredients needed which include flour, sugar, baking powder, salt, nutmeg, cinnamon, milk, vinegar, vanilla, butter and egg. The instructions say to preheat the oven to 350 degrees, mix the dry ingredients, then heat the wet ingredients until the butter is half melted before adding the egg. The wet ingredients are then mixed into the dry to form a soft dough. The dough is placed in a bundt pan and baked for 15-20 minutes. Various glazes and toppings can be added once cooled.

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    This document provides a recipe for mini baked donuts. It lists the dry and wet ingredients needed which include flour, sugar, baking powder, salt, nutmeg, cinnamon, milk, vinegar, vanilla, butter and egg. The instructions say to preheat the oven to 350 degrees, mix the dry ingredients, then heat the wet ingredients until the butter is half melted before adding the egg. The wet ingredients are then mixed into the dry to form a soft dough. The dough is placed in a bundt pan and baked for 15-20 minutes. Various glazes and toppings can be added once cooled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    17 views4 pages

    Dough Nat

    Uploaded by

    Iedidia Hudit
    This document provides a recipe for mini baked donuts. It lists the dry and wet ingredients needed which include flour, sugar, baking powder, salt, nutmeg, cinnamon, milk, vinegar, vanilla, butter and egg. The instructions say to preheat the oven to 350 degrees, mix the dry ingredients, then heat the wet ingredients until the butter is half melted before adding the egg. The wet ingredients are then mixed into the dry to form a soft dough. The dough is placed in a bundt pan and baked for 15-20 minutes. Various glazes and toppings can be added once cooled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    mini baked 

    donuts

    Mini Baked Donuts :

    Dry Ingredients:

     1 c. all purpose flour


     1/2 c. sugar
     1.5 tsp. baking powder
     1/4 tsp. salt
     1/4 tsp. ground nutmeg
     pinch of ground cinnamon

    Wet Ingredients:

     1 /2 c. soymilk (we used a vanilla light soymilk)


     1/2 tsp. apple cider vinegar
     1/2 tsp. pure vanilla extract
     1/4 c. egg beaters (or any other egg substitute) or 1 egg, whichever you prefer
     4 tbs. butter (or earth balance, which is some organic butter substitute)

    Preheat oven to 350 degrees. In a large bowl, mix all the dry ingredients together and set aside.
    In a small sauce pan, place butter, milk, vinegar and vanilla and heat on low to med heat until
    butter is halfway melted. THEN, bring heat to low and add egg. I suggest adding the egg last.
    See, I had to throw away my first batch because I put the heat too high and the egg started to
    cook. It looked like scrambled eggs.  The mixture should be warm enough to touch, but not hot
    or else it’ll be too hot for the dough. Be sure to continously mix the wet ingredients while butter
    is melting. Once butter is melted, take wet mixture and slowly add to bowl of dry ingredients and
    mix together until you get a soft dough. I think our dough was a little softer and not as clumpy
    looking, but it still turned out well. Fill bundt pans about 1/2 way. Bake in oven for 15-20
    minutes. Use toothpick test to make sure they’re done.

    Before glazing and adding all sorts of toppings, allow donuts to completely cool. To make
    chocolate glaze, get one bag of milk chocolate choco chips and melt in a double boiler. To make
    a sugar glaze, use 1/2 c. confectioners sugar and mix with 1.5 tsp. soymilk. Whisk together and
    you should have a nice glaze for your donuts. Add any toppings you like and enjoy.
    A double-dose of vanilla extract -- in the cake and in the buttercream frosting -- gives
    these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla
    taste that's just the right amount of sweetness -- and more than irresistible.

    Ingredients
    Makes about 30 cupcakes

     1 3/4 cups cake flour, not self-rising


     1 1/4 cups unbleached all-purpose flour
     2 cups sugar
     1 tablespoon baking powder
     3/4 teaspoon salt
     1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
     4 large eggs
     1 cup whole milk
     1 teaspoon pure vanilla extract
     Billy's Vanilla Buttercream
     Colored Sprinkles, for decorating, optional
     Alternate frosting: Billy's Chocolate Buttercream

    Directions
    1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an
    electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt;
    mix on low speed until combined. Add butter, mixing until just coated with flour.
    2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium
    speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat
    until ingredients are incorporated but do not overbeat.
    3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until
    a cake tester inserted in the center comes out clean, 17 to 20 minutes.
    4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes
    have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if
    desired. Serve at room temperature.

    Read more at Marthastewart.com: Billy's Vanilla, Vanilla Cupcakes - Martha Stewart Recipes

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