November 9, 2021
Medium
$$

Mini Donut Cakes - A Chocolatey Seduction

Who doesn't like them, the really classic fluffy American donuts. When I looked at some recipes a few days ago, I realised that they are rather elaborate - and above all, they use a lot of fat (I could have thought of that before, but sometimes you just like to live in denial). So, without further ado, I decided to revolutionise donuts for myself.

To anticipate one thing and to avoid possible disappointment: These mini donuts don't taste like the conventional pastries you can buy in the shop or at Dunkin Donuts. Rather, they are little donut-shaped cakes that are very easy to bake and do not require frying (a big plus for me). While this takes them far away from classic donuts in terms of taste, the gorgeous shape is retained (which is just very appealing to the eye, especially for potential visitors you may bake them for).

All you need is a mini donut baking tin. I bought mine for 19.95 Swiss francs at Migros. You can also use it for mini bagels, which is very practical. Enjoy and have fun!

Ingredients

For approx. 12 pieces

Dry ingredients for the dough

200g flour

60g sugar

1 pinch of salt

½ packet baking powder

1 packet vanilla sugar

1 tbsp cocoa powder

Wet ingredients for the dough

75g tasteless oil (I use rapeseed oil) and some for the baking tray

150ml vegetable milk

1 egg substitute (I use this one)

For the topping

Approx. 125g icing sugar

A little water

1ml vanilla flavouring

Approx. 5 drops of red food colouring (optional)

Sugar or chocolate sprinkles for decoration (optional)

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Preparation

  1. Preheat the oven to 180°C and grease a mini donut baking tin.
  2. Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients. Combine the two and mix until smooth.
  3. Spread the mixture evenly into the greased baking tin.
  4. Bake in the middle of the oven for about 12 minutes. Remove and leave to cool.
  5. In the meantime, mix the ingredients for the topping in a small bowl until you have a thick frosting. The bowl should be large enough so that the donuts can then be dipped upside down into the icing. Caution: Work with little liquid at first, as the icing will quickly become too thin. Add more water gradually if necessary.
  6. Carefully remove the cooled donut cakes from the tin and place them on a plate. Dip each donut individually upside down into the icing so that about half of each cake is covered with icing.
  7. Decorate with sugar or chocolate sprinkles as desired. Covered with aluminium foil, the donuts will keep for several days in the fridge.