Skip to main content
logo
Food Advertising by

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.







Comments

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

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

      Delete
  3. 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. Definitely more healthy and less cleaning in the kitchen.

      Delete
  4. 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

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Yam paste Mooncake ~ 2018 ~ 芋头月饼

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…