Skip to main content

Baked Mini Doughnuts ~ 香烤迷你甜甜圈


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)

Ingredients

  • 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
Topping
  • 60 gm semi-sweet chocolate (melted)
  • Lightly toasted nibbed almonds (optional)
Method
  1. Lightly simmer the milk with  2 sachets of Lipton black tea, let cool, set aside.
  2. Grease the mini doughnut pan with melted butter or oil.
  3. In a large mixing bowl, sift the plain flour, baking powder, mix well.
  4. Add in sugar and whisk with a ball whisk till well combined.
  5. Add in the beaten egg, milk tea, oil and honey and whisk till the batter is smooth.  Do not overmix.
  6. Slowly pour the batter into the greased pan.
  7. Bake in a preheated oven @ 180 deg.C for 8 to 10 mins.   Let cool before removing them onto a wire rack to cool.
  8. 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.
  9. 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.







Labels:

Comments

  1. Angie's RecipesJuly 30, 2015 at 6:50 PM

    They look so adorable!

    ReplyDelete
  2. ann lowJuly 30, 2015 at 11:05 PM

    These mini doughnuts looks cute and yummy. Pretty clicks too!

    ReplyDelete
  3. Veronica July 31, 2015 at 7:55 PM

    Hi Cheah, love your mini donuts. With the donut tray, I believe it is less fuss.
    By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at http://mintyskitchen.blogspot.com/2015/07/the-versatile-blogger-award.html to follow up on this.

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 3, 2015 at 10:09 PM

      Yes, the mini donut tray sure comes in handy and thanks for your nomination.

      Delete
  4. Baking TaitaiAugust 2, 2015 at 12:11 AM

    Hi Sokehah, these baked doughnuts dunk in melted chocolate look so delicious and it's definitely healthier than deep fried ones. Thanks for sharing!

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 3, 2015 at 10:10 PM

      Definitely more healthy and less cleaning in the kitchen.

      Delete
  5. Karen LuvswesavoryAugust 2, 2015 at 11:07 PM

    Hi Cheah,
    These chocolate coated baked mini doughnuts definitely great for tea time treat. Thanks for sharing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
21 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju
3 comments
Read more