Donuts seem to be one of those foods with magical powers. The ones with sprinkles aka fairy dust on them may be the most powerful in the donut hierarchy. The donut's magic lies in its' ability to bring joy, a smile to your face, change your mood, or cause you to drool. And for the most part, donuts are almost irresistible. Try passing up a warm, melt in your mouth, forget the diet donut from Krispy Kreme. Some donut shops have cult followings. Some are must-stop at destinations while traveling, even if that means taking a short detour to get there. If you ever had a donut from The Holy Donut in Portland, Maine, you know what I mean. Donuts pull you in regardless if you want to be drawn in or not. Bring a box of donuts to work or a meeting and you instantly win a place in everyone's hearts. At least for the day. But make them for your family and/or friends and well, let's just say enjoy the view from the pedestal they put you on.
Until the concept of baking instead of frying donuts became a reality, most of us took donut making off the must make list. Not because it was difficult, but because it was a bit messy. And when recipes for baked cake donuts not requiring the yeast-rise-and-wait process were created, well, all of the excuses for making homemade donuts were off the table.
If you love old-fashioned vanilla cake donuts with a luscious icing and a few sprinkles on top, you will be smitten with these Mini Vanilla Bean Baked Cake Donuts.
It takes less than 30 minutes to make, bake, and ice these donuts. Which means you can make them whenever you get a craving for them, when you need something for an impromptu gathering, if you are having overnight guests, or for no reason at all. Seriously, who wouldn't want to wake up to some freshly brewed coffee and a platter of freshly baked homemade donuts?
If you have already scrolled down to look at recipe you will see it calls for the use of both all-purpose and whole wheat flours. The combination of these two flours helps to give this 'cake-like' donut it's texture and flavor. So let me dissuade you from using only all-purpose flour. Instead of using vanilla extract, I used vanilla bean paste. However, feel free to use either. This recipe calls for the use of nutmeg. I happen to love nutmeg, but realize not everyone does. The addition of nutmeg in the batter does contribute greatly to the old-fashioned taste of this donut, but if you aren't a fan I would suggest two things. Either use less than 1/8 teaspoon or leave it out completely. Although I would encourage you to make them with just a little bit of nutmeg the first time you make them.
Like me, you might think baking mini-donuts at 425 degrees (F) is too high of a temperature. Trust me it's not. Baking time ranges from 7 to 9 minutes for these mini-donuts. My baking time was closer to the 9 minute mark. Your donuts are done when they are lightly golden around the edges and they spring back when you lightly press down on them with your finger.
On a side note, make certain to generously spray your baking pan with a vegetable spray. Even if you are using a non-stick pan.
The baked donuts are dipped into the most luscious, creamy vanilla icing. Using heavy cream instead of milk gives the icing great flavor and an even better texture. Make it as thick or thin as you like. I happen to like it on the thicker side, almost frosting instead of glaze like. When making your icing begin by mixing the confectionary sugar, vanilla, and salt with 6 tablespoons of the heavy cream. This won't be enough but you begin to get a sense of the icing's texture. Continue adding in more cream one tablespoon at a time until you get it to where you want it. I think I used about 9 tablespoons of the heavy cream. I feel it necessary to warn you about the icing. You will be tempted to eat it right out of the bowl it's that good. Okay, you have been warned.
The icing will take longer to set up because of the use of heavy cream. However, as long as you are not stacking the donuts on top of one another, they are ready to be devoured as soon as you put on the finishing touches. Use sprinkles that make you happy. These rainbow non-pareil sprinkles make me giddy.
The flavor and texture of these iced donuts is addictive. I could go on endless with adjectives describing them, but sometimes pictures tell a thousand words.
There are at least a half dozen other really good donut (doughnut) recipes in the archives on the blog, but I think these are my new favorites. Maybe it's because the sprinkles have me mesmerized. Or maybe these Mini Vanilla Bean Baked Cake Donuts w/ Icing and Sprinkles are truly magical.
Mini Vanilla Bean Baked Cake Donuts w/ Icing and Sprinkles
Makes 20 mini-donuts
Ingredients
Donuts
4 Tablespoons unsalted butter, room temperature
1/4 cup vegetable oil
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons Vanilla Bean Paste (or vanilla extract)
2 cups (256 g) all-purpose flour
2/3 cup (86 g) whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg (or ground nutmeg)
1 cup buttermilk
Icing
2 cups confectionary sugar, sifted
7-9 Tablespoons heavy whipping cream (See note below)
1 generous teaspoon of vanilla
Pinch of sea salt
Sprinkles (multi-colored or the color(s) of your choice)
Optional: Food coloring
Directions
Donuts
1. Preheat oven to 425 degrees (F).
2. In a medium sized bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and grated nutmeg. Whisk until blended. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, briefly beat butter (approximately 1 minute).
4. Add sugar and beat until well blended.
5. Add in vegetable oil and beat until the mixture looks creamy.
6. Add in eggs and vanilla bean paste (or vanilla) and beat until well blended.
7. Add in half of the flour mixture. Beat on low just until barely incorporated.
8. Add in all of the buttermilk. Beat until slightly thickened (approximately 1 minute).
9. Add in remaining flour. Mix on low just until blended but still shaggy looking Note: You will see some strands of flour, that is what you want.
10. Remove bowl from mixer and use a spatula to just gently fold all of the ingredients, only to make you don't have any clumps on the bottom.
11. Liberally spray a non-stick donut pan.
12. Transfer batter to a disposable piping bag. Cut off the bottom tip and pipe the batter into the donut pan (to about 2/3 full). Tap down the pan on a counter to even out the batter in each of the donut molds before placing in oven. Note: If you put too much batter in any of the donut molds, remove some of the batter with a spoon.
13. Bake for 7 to 9 minutes or until donuts are lightly golden and spring back to the touch (my baking time was closer to 9 minutes). Rotate pan midway through the baking process.
14. Allow the donuts to rest for several minutes in the pan, then turn out onto a wire rack to cool.
Icing and Assembly
1. In a medium sized bowl, whisk together the sifted confectionary sugar, vanilla, pinch of sea salt and 6 Tablespoons of heavy cream. Continue whisking in the heavy cream in tablespoonfuls until the icing reaches your desired consistency. Note: I like my icing a little thick on the thick side.
2. Dip tops of the cooled donuts into icing and place on a wire rack.
3. Finish with sprinkles (if using) while the icing is still wet.
4. Serve immediately or wait until the icing has completely set.
5. Donuts are best the first day they are made, but if covered are still delicious for up to several days.
Notes: (1) Heavy cream creates a more luscious icing, but one that takes awhile to set. If you like a thinner icing, use whole milk instead of heavy cream. (2) Add several drops of food coloring to the icing and stir to completely blend if you desired colored iced donuts. (3) Using a pastry bag makes filling the donut pan easier than spooning it in. If you don't have a pastry bag, you can use a ziplock bag.
