I earlier posted a recipe for doughnuts but that was using all-purpose flour/maida. Recently, lot of my friends and blog followers have been requesting whole wheat desserts and so I thought I would try the mini-donut version. It turned out great. I topped my donuts with cinnamon sugar but instead you may use chocolate glaze or caramel, strawberry or even jam glazes.
Makes: 15 pieces
Preparation time: 30 mins
Baking time: 15-20 mins
Whole wheat flour – 1 1/2 cups
Active dry yeast – 1 tsp
Milk – ½ cup
Buttermilk – ¼ cups
Powdered Sugar – 1/2 cup + 2 tbsp (Regular sugar blended to a fine powder)
Oil/Butter – 4 tbsp
Salt – ½ tsp
Vanilla essence – 1 tsp
Baking powder – ½ tsp
Cinnamon sugar/powdered sugar – for coating
Sugar – 2 tbsp
Water – ½ cup
- Pre-heat oven to 190°C. Grease a baking tray with oil/butter and sprinkle some semolina all over it. Place aside.
- Add the yeast to warm water along with a pinch of sugar. Mix and keep it in a warm place to rise.
- Mix the oil/butter, sugar, milk, buttermilk and vanilla essence in a bowl until the sugar is well dissolved.
- Sift together the flour, salt and baking powder. Combine well.
- Add the risen yeast to the flour mixture alongwith the milk-sugar solution. Combine everything well with a gentle hand, do not knead like a dough. If the dough is very sticky add flour a tbsp at a time. The dough will be slightly sticky and moist. It should not be very hard but fluffy and airy.
- Cover the dough and let it rest in warm place for about 30 mins.
- In the meanwhile, to prepare the glaze, take ½ cup water in a saucepan, add the 2-3 tbsp sugar to this and let this come to a boil. Switch off heat. Place it aside.
- Remove the resting dough onto your work surface, do not punch it.Wrap it up into a small dough ball (if sticky add little flour) and make about 20-25 small balls out of this. Grease your hands with oil if needed.
- Place the balls on the greased baking tray, spray some oil onto the balls and bake them for about 17 mins (appx.) or until a toothpick inserted comes out clean.
- Remove from oven and pop the balls into the prepared sugar syrup/glaze. Let the balls rest in this for about 30 secs or until the balls soften up a bit.
- Remove the balls from the syrup and let them cool for about 10 mins.
- Place them in a mixing bowl and toss them in cinnamon sugar so that they are well coated with it.
- Remove onto a serving plate and top them additionally with more cinnamon sugar or powdered sugar.
Mouth-watering soft and fluffy mini donuts are ready for a bite!!