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| Photo Courtesy of Epicure Selections. |
Since we're going into the Fall Catalogue I thought I'd showcase one of the new Fall products this week. (I know, I'm 2 days late with this post. I apologize.) This week I'm looking at the Mini Doughnut maker. This amazing little product makes amazing little treats! Pair it with sprinkles (dark and white chocolate) and you have the Mini Doughnut DIY kit ($34). It's well worth it because the sprinkles are just as great.
The doughnut maker is made of silicon and it helps get the doughnuts out way easier because all you have to do is give it a little twist, if that. I find that my doughnuts just fall out when I flip it over. Here's the recipe:
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Just before I mixed the wet and dry.
This is a batch of chocolate ones! Yum! |
2 cups (500 ml) all-purpose flour
1 Tbsp (15 ml)
Epicure’s Baking Powder
1/2 tsp (2.5 ml) finely ground
Epicure’s Sea Salt
1 tsp (5 ml)
Epicure’s Cinnamon (Ground)
3/4 cup (180 ml) unsalted butter, softened
1 cup (250 ml) sugar
2 eggs
1/2 cup (125 ml) low-fat milk, divided
1 tsp (5 ml)
Epicure’s Pure Vanilla Extract
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After everything is combined.
Put it into a Ziploc bag for piping
into the mould. |
1. Preheat oven to 400° F (205°C).
2. In a bowl, using Epicure’s Piano Wire Whisk, whisk first 4 ingredients.
3. In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
4. Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with Pure Vanilla. Be careful not to over mix.
5. Using Epicure’s Silicone Basting Brush, lightly brush Doughnut Mold with vegetable oil. Pipe or spoon dough into Doughnut Mold, filling wells 2/3 full.
6. Bake until a toothpick comes out clean, approximately 12–15 minutes.
Let me tell you, I got this kit about 2 weeks ago and I'm crazy in love. Cue floating little hearts that are doughnuts. I will make doughnuts 2 times a week because they are so delicious. Don't get me wrong, I don't eat them all myself... okay I eat 50% of them... alright it's 75%. Oh who am I kidding, my jeans are getting tighter! The best time to eat them is fresh out of the oven. Dip in a little chocolate. Scrumptious!
Here are a couple of suggestions. If you want to reduce your carbon footprint you can always get a piping bag and clean it out when you're done to be used again. My optimum cooking time is 13 minutes. It makes them light and fluffy and still easy to get out without being over or under cooked. I make 48 doughnuts consistently when using this recipe. Lastly, I save time by using a spray oil instead of brushing oil into the moulds.
What about toppings you say? What will the sprinkles stick to? Oh, the list is endless! Try adding some chocolate chips to milk, nuking in the microwave for 20 seconds and you have a great chocolate ganache (my personal favourite!). Mix some icing sugar and milk for a sugary glaze. My kids like this one because we add food colouring and make it fun. My son recently chose red and blue for his birthday doughnuts. Some other options are chocolate and Epicure's new Dukka seasoning for a nutty crunch. Or how about some chai spice? Nutella, anyone? The options are endless!! That's what makes these so great!
Swap out some flour for cocoa powder and you have chocolate mini doughnuts. Melt some peanut butter in the microwave and float away to heaven on a mini doughnut. It makes my mouth water just thinking about it! I feel like I'm in Oz... "I'll get you my pretties! And your little sprinkles too!" But they're not as sinfully delicious as other doughnuts. Save 1/2 the fat and a quarter of the sodium! Plus, unlike the other guys - you know what's going into your doughnuts. No monogluto-something-or-others. Just plain goodness. Enjoy my friend, enjoy!
