Mini Cake Doughnuts
Delicious homemade mini cake doughnuts made with a blend of spelt, rye, and barley flours, finished with either a chocolate coating or powdered sugar dusting. These tender, cake-like doughnuts are baked instead of fried for a lighter texture.
Ingredients
- •½ cup white spelt flour
- •¼ cup rye flour
- •¼ cup barley flour
- •1 teaspoon baking powder
- •⅓ cup cane sugar
- •⅛ teaspoon freshly ground nutmeg
- •½ teaspoon salt
- •2 tablespoons unsalted butter
- •⅓ cup milk
- •1 teaspoon vanilla extract
- •1 whole egg
- •4 ounces semisweet chocolate
- •tempered or melted
- •½ cup powdered sugar
- •for coating
Cooking Instructions
- 1.
Preheat the oven to 400°F and lightly grease a mini doughnut pan.
5 min
- 2.
Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
5 min
- 3.
In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
5 min
- 4.
Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.
10 min
