Last week I made donuts for the first time. I didn’t want to make fried ones to save calories so I went for the baked version as it’s much healthier. I searched for a donut pan on the internet and found one on Amazon from Wilton for 13 €. There was plenty of choice but I decided to go for a mini donut pan.
I was quite surprised when the pan arrived, because I didn’t expect the molds to be THAT small! The donut molds have a diameter of 3 cm.
But all in all the pan is great. It’s nonstickable so the donuts slipped out very easily after baking and the pan is really easy to clean. You just have to use a dishwashing liquid that doesn’t destroy the coating.
I used the recipe given on the packaging and added some yoghurt. I exchanged the butter with coconut oil and used coconut sugar instead of white sugar.
Coconut sugar is my favourite sugar at the moment. I did some research and found out that coconut sugar contains lots of vitamins and minerals such as iron and magnesium. It doesn’t boost blood level sugar due to inulin whereas the insulin in white sugar raises blood sugar level! This means coconut sugar is also suitable for diabetics. Isn’t that great!?
Nevertheless, coconut sugar is still sugar and leads to fat storage in the liver when consumed excessively, but I still have the opinion that it’s a healthier choice than white or brown sugar.
What is also great about coconut sugar is that it tastes a bit like caramell and renders pastries a special touch!
But let’s come back to the donuts… I covered them with a thin layer of white chocolate glaze and spread some chocolate hearts. I found it best to eat the donuts straight away. I stored some in the fridge, but they weren’t as soft anymore after two, three days.
INGREDIENTS FOR 28 MINI DONUTS:
- 120 g cake flour
- 75 g coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 60 g plain yoghurt
- 30 ml milk
- 1 egg
- 1 Tbs. coconut oil, melted
- 70 g white chocolate
- 1/2 Tbs. coconut oil
- red food coloring (I used gel)
- chocolate hearts – optional
Preheat oven to 200° C. Spray donut pan with baking spray.
Toss the flour, coconut sugar, baking soda, nutmeg and salt together in a large bowl. Set aside.
Whisk the egg, milk and yoghurt. Using a handheld mixer, mix with the dry ingredients.
Add melted coconut oil and beat on medium speed until a smooth dough is formed.
Fill the dough in the donut pan until half filled. Bake for 6-8 minutes.
Let cool for about 3-5 minutes before you take them out and fill in another pan.
To make the glaze melt white cocolate and coconut oil in a pan. Set aside and mix in 1/4 teaspoon red food coloring. (Add more to reach your desired color.) Let cool.
Dip cooled donuts in the glaze and decorate with chocolate hearts. Place on a cooling rack.