Baked Mini Cake Doughnuts with Sprinkles

Brunch is a meal that needs to be shared. The other day I was lucky enough to share brunch with some lovely friends, and I made these mini doughnuts. This recipe really impressed me, they were very flavourful. I dipped them in lemon glaze and topped them with sprinkles. The sprinkles made them really beautiful.

Baked Cake Doughnuts - from Doughnuts by Lara Ferroni

Makes 18 mini doughnuts

3/4 cup plus 1 Tbsp All Purpose Flour

1/4 cup whole wheat pastry flour (I used white pastry flour)

1 tsp baking powder

1/3 cup superfine sugar (I used regular granulated sugar)

1/4-1/2 tsp nutmeg

1/2 tsp salt

2 Tbsp unsalted butter or vegetable shortening

1/4 cup milk, scalded

1/4 cup plain yogurt

1 tsp vanilla

1 egg beaten

1. Preheat the oven to 350 degrees F.

2. Sift the flours and baking powder together into a large bowl. Whisk in the sugar, nutmeg and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add vanilla, milk, yogurt and egg and stir until just combined. Do not overmix or else your doughnuts may be rubbery.

3. Use a piping bag to fill each doughnut cup about 3/4 full. Bake 6-10 minutes until the doughnuts are light golden brown and spring back when touched. Let cool slightly before removing from pan. Glaze as desired.

Lemon Glaze

1 1/2 cup powdered sugar

3-4 Tbsp fresh lemon juice