The texture of these baked mini doughnuts is different from the normal deep fried doughnuts. These taste more like cake and best consumed within the day they're baked. A wonderful tea-time treat!
Baked Mini Doughnuts ~ 香烤迷你甜甜圈 (adapted from 'here' with slight modification)
- 105 gm plain flour
- 25 gm caster sugar
- 1/2 tsp baking powder
- 1 egg
- 80 ml fresh milk
- 2 sachets of Lipton black tea
- 40 ml corn oil or melted butter (I used canola)
- 1.1/2 Tbsp honey
- 60 gm semi-sweet chocolate (melted)
- Lightly toasted nibbed almonds (optional)
- Lightly simmer the milk with 2 sachets of Lipton black tea, let cool, set aside.
- Grease the mini doughnut pan with melted butter or oil.
- In a large mixing bowl, sift the plain flour, baking powder, mix well.
- Add in sugar and whisk with a ball whisk till well combined.
- Add in the beaten egg, milk tea, oil and honey and whisk till the batter is smooth. Do not overmix.
- Slowly pour the batter into the greased pan.
- Bake in a preheated oven @ 180 deg.C for 8 to 10 mins. Let cool before removing them onto a wire rack to cool.
- Meanwhile, melt the semi-sweet chocolate in a double boiler. Dip the doughnuts into the melted chocolate and decorate with some lightly toasted nibbed almonds.
- Yield : 12 mini baked doughnuts.
Note: For Matcha mini doughnuts, reduce the plain flour to 95 gm and add in 2 tsp of Matcha powder.
I'm submitting this post to the Little Thumbs Up event, organised by Zoe of 'Bake for Happy Kids'and
Theme for the month of July is 'Tea'.