Donettes are tiny little rounds of deliciousness that really don't bear that much resemblance to bakery doughnuts but are somehow still satisfying. You can make your own in a flash with the aid of a mini doughnut pan. While it may seem strange, the addition of rye and barley flours into the batter makes for an exceptionally flavorful treat. To make Chocolate Mini Cake Doughnuts, simply add two tablespoons of cocoa powder to the flour mixture.
For gluten-free Mini Cake Doughnuts, replace all the flours with an equal weight of gluten-free all-purpose baking mix.
For vegan Mini Cake Doughnuts, replace the butter with an equal amount of coconut oil; the milk with an equal amount of soy or almond milk; and the egg with 1/4 cup silken tofu.
Recipe information
Yield
14 to 16 mini doughnuts
Ingredients
Preparation
Step 1
Preheat the oven to 400°F and lightly grease a mini doughnut pan.
Step 2
Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Doughnut Recipes, Because Nothing Beats Fresh
Forget the bakery—make this morning favorite at home instead.59 Baked Goods That Don't Require All-Purpose Flour
You don't need AP flour to make these brownies, loaf cakes, cookies, scones, or crackers.Desserts You Can Eat in One Bite
For people who say "oh, just a taste"—and actually mean it.
