Tuesday, December 11, 2012
Salted Caramel Mini Donuts
Vanilla Mini Donuts with Salted Caramel Glaze
adapted from Mini Donuts by Jessica Segarra
1 1/2 C flour
2 tsp baking powder
1/4 tsp salt
Sift dry ingredients together in bowl and set aside. Then in a bigger bowl mix wet ingredients together:
1/2 C light brown sugar, packed
3/4 C milk (we've used whole and 2%, both work fine)
3 T veg. oil
2 tsp vanilla
Mix to combine and then gently add dry ingredients to wet, mix until there are no lumps. If you stir too vigorously the donuts will be tough. You will eat them anyway but you'll be annoyed with yourself.
Make sure to grease your pans! We like Baker's Joy or Pam.
We pour the batter into a large ziploc, make sure the top is closed and snip off one corner to fill the pans. Fill each indention about 1/2 full.
Bake at 375 for about 8 - 10 minutes, top should be set and if you want to test with a toothpick it will come out clean when they're done. Makes about 20 of the mid sized mini's.
Turn out and cool on wire racks.
16 soft caramels (like Kraft)
1 Tbsp half-n-half
Melt together in a microwave safe bowl in 15 to 20 second intervals, stirring after each until the glaze is smooth and combined. Dip the tops of cooled donuts in the caramel and let set up for a few minutes before sprinkling with sea salt. This glaze won't ever harden, or at least we never had enough left to find out how long it took ;-) This isn't a caramel frosting but a real caramel glaze. Also my picky eater didn't like the stickiness of this glaze which meant for more me. She has NO problem with the stickiness of a half inch layer of Nutella smeared on top though...nutter.