The book says these taste just like old fashioned doughnuts, i 'm not sure how does an old fashioned doughnut taste like..here from those days the only one type of doughnut i know is the very ordinary type of doughnut that is big round ring shaped one coated with sugar and to my chinese friends here, does anyone of you call doughnuts 牛车轮？ I used to call that when i was small and sometimes still do now.
We are not making ring shaped doughnuts today but in muffin form and these are baked doughnuts, a recipe picked by Joyce and am baking along with my other partner, Zoe. Oh, to those who have took part in our last bake along , the cottony cheesecake, thanks very much for your participation. As i still think i'm not good in baking a cheesecake, i am very delighted to see each of the entries in and learning as i go along with all of you.
I have made these doughnut muffins into minis as i have a mini muffin pan and have not been using that. The outside of these doughnuts are slightly crunchy when fresh and the inside is soft and i like them that they still nice the next day without reheating. I left some without any coating and filled them with some home made lemoncurd. The linky for this bake will be opened from today till July17, 2013 everyone's welcomed to join. Our theme for next bake along is Fruity Buckles. It is a dessert or a cake loaded with fruits and topped with streusels; blueberries, strawberries, peach..etc..your choice. Have a good week!
Recipe ( from the book, Back in the Day Bakery )
makes 24 mini muffins
187 gm all purpose flour (i used cake flour)
1/8 tsp baking soda
11/4 baking powder
1/4 fine sea salt
1tbsp buttermilk ( i used greek yogurt )
110ml whole milk/full cream milk
56gm unsalted butter, softened
1 large egg
For doughnut coating
56gm unsalted butter, melted
1/2 cup sugar mixed with 1/2 tbsp ground cinnamon
Position a rack in the lower third of the oven and preheat oven to 177C. Grease and flour the muffin pans
Sift together the flour, baking soda, baking powder, salt . In a medium bowl, combine the milk and the buttermilk or yogurt.
In a large mixing bowl, cream the butter for 2-3 mins using a handheld mixer on medium speed. Reduce to low and gradually add in the sugar. Continue to mix until mixture lighten in colour. Add the egg, beating until just combined. Add the dry ingredients in 3 batches, flour, milk and flour mixing just until smooth , do not overmix.
Scoop the batter into the prepared muffin tray, filling approx 2/3 . Bake for 20-25 minutes, ubtil the tops are firm and lightly golden. While the muffins are baking, prepare the melted butter in one bowl and the cinnamon sugar in another bowl. Let the doughnut cool completely on a wire rack, dunk them in the melted butter, then coat them with cinnamon sugar.