Saturday, May 31, 2014

Peanut Butter Glazed Baked Mini Chocolate Donuts with Belgoods Bakeware

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Written by Bobbie



About once a month our family hauls out across town and hits the huge farmers market.  One of the stalls there sells mini doughnuts, and I usually end up getting three bags.  Somehow sharing mini donuts is not in my genetics, and it seems I passed it down to my girls.  Thankfully Belgoods Bakeware sent me a Silicone Mini Donut Pan in exchange for my honest review.  I have never baked with silicone before, so I was very excited to give this a try.


       
     
I was pleasantly surprised that there was no smell to the silicone.  The mini donut pan is very flexible, so I made sure to put it onto of a cookie sheet when I put it in the oven.  I asked a few baking friends if they spray their silicone molds with a cooking spray before they put batter in, and I got both yes and no answers.  I know that many of my metal baking molds say non-stick, but I still have to spray them to make it easier to pop the cakes out.  I decided to to a test and sprayed half of the mini donut pan to see what the difference was.  I'll be honest, the sprayed side popped out much faster that the non sprayed side, but I will also say that with just a little extra effort the non sprayed side came out as well.  I liked that I was able to bend and push the mini donut forms from the back to make it easier to pop out.  The pan cooled quickly and was easy to hand wash and dry to get ready for the next batch of mini donuts.  It is also dishwasher safe, so I threw it onto the bottom rack when I was done and it came out squeaky clean.

This recipe made 36 mini donuts.....and they were all gone by the next day.

Baked Mini Chocolate Donuts:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup packed brown sugar
1 egg
4 teaspoons melted butter
½ teaspoon ground cinnamon
1 ½ teaspoon vanilla extract



Peanut Butter Glaze:

3 tablespoon peanut butter
1/3 cup water
1 1/3 cup powdered sugar












Baked Mini Donuts Directions:

Heat oven to 325.  Spray donut pan with non stick cooking spray (optional). In large bowl, combine flour, cocoa, cinnamon, baking soda and salt.  In small bowl, whisk together milk, sugar, egg, butter, and vanilla until smooth.  Add wet mixture to flour mixture and whisk until just blended and smooth. Fill each donut cup approximately 3/4 full.  I found it easiest to use a dessert spoon and put a dollop of batter on each side, then smooth it together.  Place mini donut pan on cookie sheet and bake at 325 degrees for 9-12 minutes or until donuts spring back when touched. Allow to cool slightly before removing from pan.   



Glaze Directions:


Whisk together peanut butter, water, and powdered sugar until smooth.  Dunk top of each donut in glaze and set aside on wire rack to dry.  Dunk a second time and return to wire rack for glaze to dry.  I only had chunky peanut butter on hand and spooned the peanut bits onto the donuts after I was done dunking them.  Serve when glaze is dried, it only takes a few minutes.





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