Jun 01, 2010
If you are expecting these to taste like a fried donut you will be disappointed. For a baked donut, though, they are *very* good. And do not expect them to brown--they will be pale. They are done when they spring back to a light touch. If you bake them till they brown they are dry. I make them with only 1T of melted butter (to save on calories--it doesn't affect the donuts), then spray them on both sides with butter-flavored cooking spray after they come out of the oven. I also add plenty of cinnamon to the glaze (we like cinnamon a lot) and it makes them taste like the powdered sugar/cinnamon donuts only they do not shed. The texture is a little different than a fried cake donut--lots lighter (not sure where others are getting denser). The hardest part is getting the right amount of batter into the donut pan =D. The batter is extremely stiff, and does take some getting used to as far as transferring it into the donut pan. It helps to take a toothpick and run it through the batter--it seals up the edges of the batter so they come out circular instead of like a sealed "c." It also takes some of the air bubbles out of the batter, so the bottoms are prettier and not all cratered. From the above recipe you will get ~48 mini donuts. We love them! Next time I will try the chocolate. Or maybe half chocolate and half cinnamon glazed.
—Kate
