Prep Time 15 minutes Cook Time 12-15 minutes
My almost-three-year-old daughter loves to help out in the kitchen (and I usually enjoy having her around while I cook). So this recipe, adapted from Our Best Bites, where she could help mix up the batter AND dip the cooled donut holes in the glaze was pretty much the best thing we've ever made together.
Using a cooking sheet under the cooling rack means clean-up, no matter how messy your helpers are, is a breeze.
by Janssen Bradshaw
What you'll need
For Donut Batter:
- 1/4 cup butter, room temperature
- 1/4 cup oil
- 1/2 cup granulated sugar
- 1/3 cup tightly-packed brown sugar
- 2 eggs
- zest from one orange
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 Tablespoon orange juice
- 2 2/3 cups all-purpose flour
- 1 cup buttermilk
For Glaze:
- 2 Tablespoons melted butter
- 1 Tablespoon orange juice
- 1 cup powdered sugar
Notes:
Yields about 3 dozen mini donuts
How to make it
- Preheat oven to 425. Grease the cups of a mini-muffin tin and set aside.
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together until smooth. Add eggs and zest, and mix to combine. Add all the remaining ingredients and mix until well-combined.
- Fill muffin tins 3/4 of the way full and bake for 12-15 minutes, until the tops are golden brown and spring back when you press them gently. Let sit for 5 minutes then remove from pan and let cool completely. You might need to eat a few while they cool.
- While they cool, whisk together glaze ingredients in a small bowl. Glaze should be fairly thick (almost like frosting) - add more powdered sugar if needed.
- Dip the tops of the cooled donut holes into the glaze and let sit for a couple of minutes to set before serving.
