Maple-glazed baked mini doughnuts that are butter free, dairy free and a little healthier than usual.
It’s been two months since National Doughnut Day – and I’m still kicking myself for missing it. Ever since I missed that special-but-seriously-who-even-decides-these-things food day, I’ve been trying to make up for it by making several batches of mini doughnuts.
But rather than munching on the traditional deep-fried version, I’ve been sticking to baked doughnuts. Why? Well, if we set aside the obvious health reasons for a moment, it’s because I’m an honorary champion of kitchen clumsiness.
The other day I managed to drop a plastic cutting board onto a stack of pancakes. Don’t even ask how that’s possible.
And I have the unique talent of being able to create a snowstorm every time I try to open a bag of cornstarch or powdered sugar (despite using scissors). ‘Awkward’ doesn’t quite cover what it’s like to try and explain why your face is covered in a white powder.
So naturally, I assume the combination of extremely hot oil and my clumsy self is – quite literally – a recipe for disaster.
I imagine that I would somehow knock over the pot and smother the kitchen floor in oil. Or I’d drop a doughnut into the pot, only to have oil splash everywhere. The doughnut version of a cannonball, if you will.
Rather than risk any of that happening, I’ve been sticking to my trusty mini doughnut pan. The only oil required is some non-stick cooking oil spray for the pan.
Ok, if we’re getting technical, this recipe calls for two tablespoons of almond butter, and the almond butter I used contained oil (I used one of Justin’s Classic Almond Butter squeeze packs, which conveniently each contain two tablespoons).
Unlike traditional doughnuts, these baked goods are as simple to throw together as a batch of muffins. Plus, there’s no yeast – so you don’t need to spend a gazillion years waiting around for dough to rise. (Hooray!)
Vanilla bean paste adds flavor, the brown sugar’s important for the texture, and the maple glaze is really just there because everything is infinitely better when covered in a maple glaze. However, if you’re feeling too impatient to glaze every mini doughnut, then you can just dredge the warm doughnuts in some cinnamon sugar.
Heck, I even loved these plain (with a mug of coffee on the side, of course).
This recipe makes 14 mini doughnuts. If you only have the one 12-hole mini doughnut pan, then bake the two extras in a mini muffin pan.
I haven’t tried making these in a regular-sized doughnut pan, but my guess is that this recipe would yield seven regular-sized doughnuts (and they’d need to bake for longer in the oven).
- For the doughnuts
- ¾ cup (100g) all-purpose or Italian 00 flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons (32g) unsalted almond butter
- 2 tablespoons (30g) brown sugar, packed
- 2 tablespoons (30mL) maple syrup
- ½ teaspoon vanilla bean paste
- ⅓ cup (80mL) almond milk
For the maple glaze
- ¼ cup confectioner’s (icing) sugar
- 2 - 3 teaspoons maple syrup
- For the doughnuts: Preheat the oven to 375°F (190°C). Grease a 12-hole mini doughnut pan (plus two extra) with cooking oil spray.
- In a large bowl, sift together the all-purpose flour and baking powder. Add the salt, and stir to combine.
- In another bowl, lightly whisk the egg with a fork. Whisk in the almond butter, brown sugar, maple syrup and vanilla bean paste. Add the almond milk, and whisk until completely combined.
- Pour the wet ingredients (the egg mixture) into the dry ingredients (the flour mixture). Mix until just combined.
- Transfer the batter to the prepared mini doughnut pan, filling each hole approximately ¾ of the way up.
- Bake for 8 - 10 minutes, or until a skewer comes out clean (or with a few crumbs). Let the doughnuts sit in the pan for a few minutes before transferring to a cooling rack.
- For the maple glaze: Sift the confectioner’s sugar into a small bowl. Add 2 teaspoons of maple syrup, and whisk until smooth. If the glaze is too thick, whisk in another teaspoon of maple syrup (and if it’s too thin, sift in more sugar).
- Use a small knife to glaze the cooled doughnuts. The glaze will become firm quickly, so don’t delay!
The almond butter I used was unsalted, and contained oil. (I used one of Justin's Classic Almond Butter squeeze packs).
You don't have to use almond milk - any type of milk will be fine.
Alternatives to the maple glaze
The doughnuts are also delicious rolled in cinnamon sugar (dredge them in cinnamon sugar when they're still warm for maximum deliciousness)