It’s been several months since I’ve been able to participate in the What’s Baking challenges, but I can’t think of a better theme to jump back in with than the one chosen by this month’s host, Amanda of Our Italian Kitchen – Miniature or Bite Sized Treats! I have a weakness for miniature treats…and having just bought some donut pans that I had yet to try out, I knew exactly what I’d be making!!
I pinned these donuts what seems like years ago, but didn’t have the pans to make them. I have other donuts pinned, but these were the first to intrigue me, and I knew I had to have them!! I mean, c’mon y’all…blueberry and (any) citrus just screams delicious!! And of course, it’s been awhile since I took treats to work, so I figured they deserved something. You should have seen the comments on Facebook when I posted a teaser pic. They love them some treats!
Granted it was my first time to ever bake donuts, and I’ll definitely be more careful when filling the pans next time (uh…donuts with no holes, anyone?) but they were super yummy and the co-workers loved them! J even tried one, and he doesn’t eat sweets (I know, I know…what’s wrong with him???)
- 2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp orange zest
- 3/4 cup low-fat buttermilk, at room temperature
- 2 eggs, lightly beaten, at room temperature
- 2 Tbsp unsweetened applesauce1 tsp vanilla extract
- 1/2 cup frozen blueberries, roughly chopped (no need to thaw!)
- 1 1/2 cups powdered sugar
- 1 Tbsp whole milk
- 1 Tbsp freshly squeezed orange juice + more to thin out, if desired
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees and spray donut pan(s) with cooking spray.
- Sift the flour, sugar, baking powder and salt into a large bowl and whisk together, then add the orange zest and mix.
- Add the buttermilk, eggs, applesauce and vanilla extract. Gently mix until just combined, don’t over-mix. Fold in blueberries
- Spoon the batter into each cup, filling about half way. This is more challenging for the minis than you might think!! I suggest using a teaspoon measuring spoon.
- Bake 3-4 (8-9 for regular sized donuts) minutes or until the donuts spring back when lightly touched.
- To make the glaze, combine powdered sugar, milk, orange juice and vanilla in a bowl. Add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
- Let the donuts cool in the pan for about 4 minutes. Then remove from pan to a wire rack to cool completely
- Once cooled, dip one side of each donut in the glaze, then return to the cooling rack (I put some wax paper under my cooling rack to catch the glaze drippings). Allow the glaze to dry before serving or storing. I got about 34 mini donuts and 6 regular sized. Hey, I had to try out BOTH pans!!