Wednesday, September 17, 2014

Homemade Donut Holes

These are technically Muffin Tin Doughnuts (per Cooks Country), but when you make them in a mini-muffin tin, they're just like little donut holes. The first time, I made them as big muffins, and I thought the coating to crumb ratio was not as great as I'd like it to be. But now as minis, they're fabulous! Made about 55 minis and lasted less than 24 hours!

Doughnuts / Donuts
2 3/4 cup all-purpose flour
1 cup sugar
1/4 cup cornstarch
1 Tbs baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup buttermilk
8 Tbs unsalted butter, melted
2 large eggs, plus 1 yolk

1 cup sugar
2 tsp cinnamon
8 Tbs unsalted butter, melted

Heat the oven to 400 degrees. Spray the mini-muffin tins with cooking spray. And combine the coating ingredients in a small bowl.

Whisk the dry ingredients (1st 6) in one bowl and the wet (next 3) in another. Add the wet to the dry and stir with a rubber spatula until just combined. Scoop into muffin tins. (I used my mini muffin scoop.

Bake 14 minutes, or until lightly browned and a toothpick comes out clean. 

Cool a few minutes in the pan, then working quickly, brush with melted butter, then roll in the sugar, and place on a wire rack.

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