Best 5 Mini Donut Machines Canada Recipes

BAKED CINNAMON SUGAR MINI DONUTS

Steps:

• Preheat oven to 325ºF. Lightly oil mini donut pan and set aside (alternatively you can use an electric mini donut maker or mini muffin pans)
• In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg, milk, and vanilla and mix until just combined (mixture will look curdled).
• Add in the baking powder and the salt and mix until just incorporated. Mix in the flour just until combined. You don't want to over-mix this batter.
• If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling 1/2 of the way fill. If using the mini muffin pan, fill each well 1/2 full
• Bake at 325ºF for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes. Allow to cool just slightly before dipping in topping.
• Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then roll in cinnamon and sugar.

MAKING DOUGHNUTS WITH THE BABYCAKES DONUT MAKER

Steps:

• Prepare the Donut Maker with non-stick spray, and heat the Donut Maker according to the instructions.
• Put in mixing bowl and combine the flour, sugar, baking powder, and salt.
• Add the half and half or milk, egg, vanilla, and oil and blend just until the ingredients are mixed well and dough is creamy:
• Immediately scoop the batter into a disposable decorating bag and close with a rubber band. Snip the tip and pipe a ring of dough into each of the molds. OR, just use a spoon to fill the molds with about two tablespoons of batter each.
• Close the lid and bake for 3 to 5 minutes. Remove from the Donut Maker and rest on a wire rack.
• Top with icing, confectioner's sugar or cinnamon sugar.
• Yield: 9 doughnuts (which means one batch plus three since the Donut Maker holds six. I think. I think mine are slightly too big since they have those ridges around the middle, so maybe you can get 10.)

MINI-DOUGHNUTS

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

DOUGHNUT MACHINE MINIS

Steps:

• Sift dry ingredients together.
• Separately whisk wet ingredients.
• Combine and whisk.
• Heat doughnut machine.
• Brush each dip with hint of oil.
• Put one dessertspoonful of batter into each dip.
• close lid.
• Cook for 3 minutes.
• Remove to cool on a rack and repeat with remaining mixture.
• Decorate doughnuts.
• you could dip in melted chocolate.
• but I brush with a little warmed apricot jam and dip in sugar strands or hundreds and thousands or chocolate flakes.