Baked Donut Holes  Ingredients:       1.5 sticks Unsalted butter, room temperature    3 cups unbleached all-purpose flour       2 1/2 tsp baking powder    1/4 tsp baking soda       1 tsp Salt    1/2 tsp freshly ground nutmeg (can substitute with cinnamon)       3/4 cup whole milk    2 Tbsp Buttermilk       3/4 cup granulated sugar    2 large Eggs

Preparation:

Preheat the oven to 350 degrees Fahrenheit, and set a rack to the middle position. Spray a miniature size muffin tin for doughnut holes or standard-size muffin tin for large Doughnut Muffins (another great way to eat them!) with cooking spray. In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside. Combine the milk and the buttermilk in a measuring cup, and set aside. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and wonderfully creamy, like frosting. This could take a couple of minutes. Add the eggs one at a time, beating until they are just combined. With a wooden spoon, mix ¼ of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not overmix. Divide the batter between the cups of the muffin tin. Bake until they are firm to the touch and a toothpick inserted in the center comes out clean, about 18-22 minutes if using the miniature muffin tin or 25-32 minutes if using the standard muffin tin. When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in either the powdered sugar or cinnamon and sugar mix. Shake off any excess, and place the finished doughnut holes onto serving platter or rack. Serve.

Comments:

For topping: 4-6 Tbsp butter, powdered sugar, sugar, cinnamon Makes 24 mini and 9 regular

Categories:  Breads, Desserts

Language:  English

Shared by:  EP    2011/01/02