It’s impossible to visit a fall fair without falling prey to the seductively sweet, sugary smell of mini-doughnuts. If you foolishly convinced yourself that they were a once-a-year treat, surprise! You can easily make them at home, too. For this recipe, you will need a mini-doughnut baking pan, which can be ordered online or purchased at any baking supply store.
Makes 48 doughnuts.
2 1/2 cups of unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp + 2 tsp cinnamon, divided
3/4 tsp salt
1/2 cup + 1/2 cup granulated sugar, divided
4 tbsp softened butter + more for greasing pan
1/4 cup + 1/2 tsp vegetable oil, divided
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
Preheat oven to 425°F.
In a medium bowl, mix together flour, baking powder, baking soda, 1 tsp cinnamon and salt; set aside.
In a small bowl, mix together 1/2 cup granulated sugar and the remaining 2 tsp cinnamon; set aside.
Grease the mini-doughnut baking tray with butter.
Using a stand or handheld mixer, beat 4 tbsp butter and 1/4 cup oil with the remaining 1/2 cup granulated sugar and brown sugar until smooth. Beat in eggs until just combined. Add vanilla and mix until just combined.
Slowly add the flour mixture in thirds, alternating with buttermilk and mixing just until batter comes together. Using a spatula, scrape the bowl and stir until all ingredients are well incorporated.
Using a piping bag or a zip-top bag with one corner cut, pipe batter into each doughnut well about halfway up pan. Do not overfill. Bake in the oven until doughnuts are puffed and golden but still soft, about 7 minutes.
While doughnuts are still warm, turn over pan and allow doughnuts to fall out onto the counter or a baking sheet. Rub the remaining 1/2 tsp oil on your hands and carefully rub your hands over 12 doughnuts at a time, to help the cinnamon sugar stick.
Toss warm doughnuts, 3 or 4 at a time, in cinnamon sugar and place on a serving tray. Repeat until all doughnuts are coated. Serve warm.
TIP If you have a piping bag, using it to get the batter in the pan will help achieve a smooth donut; if you do not have a piping bag, place the batter into a large zip-top bag, carefully cut one corner to make a 1/2-inch hole, and use it to pipe the batter into the pan.
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.