Food & Drink Magazine

Mini Baked Donuts

By Thehousethatlarsbuilt @houselarsbuilt
Mini baked donutsAs we all know, National Donut Day is coming up on Friday, June 6th. And since donuts are the new...well, everything*, I thought you might enjoy a spin on the traditional donut. These mini donuts are not only adorable, but they are healthy! No sugar! No fried! Now, I know the joy of donuts is that they are not healthy, but these guys are so yum that you can eat 1,000 of them and feel great about yourself still. Kind of. Ok, you might have control issues.Mini baked donutsMini baked donutsMini baked donutsMini baked donutsphotography by Laura Sumrak
recipe and assisting styling by Karlee Bronson
art direction and styling by Brittany Jepsen
*If your head has been in the sand the last two years. Donuts are big right now. Like really big. Take a look on Pinterest for all things donut related or Kelly's Dreaming of Donuts board
Toasted Coconut Almond Mini Donutssupplies needed: 2 bowls, whisk, spatula, mini cupcake pan, cooking spray
1/3 cup coconut cream 3 Tbs coconut oil (we used Luan’s)1 unbleached all-purpose flour1 Tbs baking powder1/4 tsp sea salt¼ cup unsweetened coconut 1/4 cup applesauce2 Tbs honey1 egg
½ cup coconut cream½ cup unsweetened coconut½ cup chopped almonds
DirectionsHeat oven to 400 degrees F.
In one bowl, mix your wet ingredients : coconut cream and oil, applesauce, honey, and egg until smooth consistency.
In another bowl whisk dry ingredients together : flour, baking powder, unsweetened coconut, and sea salt.
Combine the wet and dry ingredients until nice batter consistency.  Make sure to not over stir. Over stirring leads to tough/dense donuts.
Spray donut pan and add batter into a piping bag (or sandwich bap with a hole cut out the corner big enough to allow blueberries to pass through) and evenly place batter in pan.  
Bake for 7 minutes or until lightly browned.
Remove from oven onto a cooling wrack. Cool for 15-20 minutes.
While donuts are cooling turn oven to a low broil.  Place unsweetened coconut and chopped almonds on a cookie sheet and broil for 10 minutes stirring every few minutes until coconut is lightly toasted brown.
Let cool. And place on a plate or small bowl. While your toasted coconut mixture is cooling.  Generously “Frost” top of donuts with coconut cream.  Once donuts are frosted, dip donuts in the delicious toasted coconut almond mixture!
Devour and enjoy!
Blueberry Lemon Mini Donutssupplies needed: 2 bowls, whisk, spatula, mini cupcake pan, piping bag/ plastic bag,  cooking spray
1/3 cup coconut cream (don’t worry- you won’t taste coconut)3 Tbs coconut oil (we used Luan’s)1 ¼  cup unbleached all-purpose flour1 Tbs baking powder1/4 tsp sea salt1/4 cup applesauce2 Tbs honey1 eggjuice from half a small lemon
DirectionsHeat oven to 400 degrees F.
In one bowl, mix your wet ingredients : coconut cream and oil, applesauce, honey, lemon juice, and egg until smooth consistency.
In another bowl whisk dry ingredients together : flour, baking powder, sea salt.
Half or quarter blueberries and set aside.
Combine the wet and dry ingredients until nice batter consistency.  Fold in blueberries. Make sure to not over stir. Over stirring leads to tough/dense donuts.
Spray donut pan and add batter into a piping bag (or sandwich bap with a hole cut out the corner big enough to allow blueberries to pass through) and evenly place batter in pan.  We placed a few blueberries on the bottom of each donut mold so we were sure to see some blueberry in each donut.
Bake for 7 minutes or until lightly browned.
Remove from oven onto a cooling wrack.
Let cool.
Devour and enjoy!
Strawberry Mini Donutssupplies needed: 2 bowls, whisk, spatula, mini cupcake pan, cooking spray
1/3 cup coconut cream (you can’t the taste coconut)3 Tbs. coconut oil (we used Luan’s)1 c. unbleached all-purpose flour1 Tbs. baking powder1/4 tsp. sea salt1/4 cup applesauce2 Tbs honey1 egg½ cup strawberries
DirectionsHeat oven to 400 degrees F.
In one bowl, mix your wet ingredients : coconut cream and oil, applesauce, honey, and egg until smooth consistency.
In another bowl whisk dry ingredients together : flour, baking powder, sea salt.
Dice strawberries into little squares and set aside.
Combine the wet and dry ingredients until nice batter consistency.  Fold in strawberries. Make sure to not over stir. Over stirring leads to tough/dense donuts.
Spray donut pan and add batter into a piping bag (or sandwich bap with a hole cut out the corner big enough to allow diced strawberry to pass through) and evenly place batter in pan.  We placed a few  strawberry pieces on the bottom of each donut mold so we were sure to see some strawberry in each donut.
Bake for 7 minutes or until lightly browned.
While donuts are cooking. Grab 2 extra strawberries, but the tops off and mash them in a bowl with a fork to create a strawberry “glaze”  (We will use this to dip the cooled strawberry in ) Set aside.
Remove from oven onto a cooling wrack.
Let cool. Grab each donut and dip the top of the donut into that delicious strawberry mash to add color and fresh strawberry to each donut.
Devour and enjoy!
Vanilla Bean Mini Donutssupplies needed: 2 bowls, whisk, spatula, mini cupcake pan, cooking spray
1/3 cups coconut cream (you can’t the taste coconut)3 Tbs coconut oil (we used Luan’s)1 unbleached all-purpose flour1 Tbs baking powder1/4 tsp sea salt1/4 cupapplesauce2 Tbs honey1 egg1/4 vanilla bean
Glaze 1 Tbs. milk1/4 vanilla bean1/2 cup powdered sugar
Glaze: Whisk milk, vanilla bean seeds and organic powdered sugar until smooth.
Directions Heat oven to 400 degrees F.
In one bowl, mix your wet ingredients : coconut cream and oil, applesauce, honey, egg, and vanilla bean seeds until smooth consistency. In another bowl whisk dry ingredients together.
Combine the wet and dry ingredients: flour, baking powder, sea salt. Make sure to not over stir. Over stirring leads to tough/dense donuts.
Spray donut pan and add batter into a piping bag (or sandwich bap with a hole cut out the corner) and evenly place batter in pan.
Bake for 7 minutes or until lightly browned. Remove from oven onto a cooling wrack.
Let cool for about 15-20 minutes. Apply glaze.  We found it is easiest to dip donut face down into your bowl that is holding the glaze. Coat top of donut evenly.
Once glaze has dried- you may devour and enjoy!

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