Miniature donuts: For when you really want to pig out but you aren’t quite ready to abandon the bandwagon completely!
Not only are they super cute (who doesn’t love things in miniature form?!), but they also serve a great purpose. I find that bitesize bakes allow me to control my portion sizes much easier. Let’s face it, if someone was to give me a giant Boston Creme donut, I’m going to eat the whole damn thing!
So for when you’re craving just a small taste of something sweet why not try my mini donuts? 🙂 If you don’t fancy the glaze you could always experiment…whenever I manage to make a good glaze it is always a bit of a cheat!
I used the Andrew James Donut maker for these. It flips over so you can evenly bake them on both sides. Worth a look if you’re thinking about buying one!
Maple and Pecan Donuts
For the donut:
150g Spelt Flour
25g Ground Almonds
1 Tbsp Pecan Butter
1 Tsp Baking Powder
70ml Maple Syrup
3 Tbsp Greek Yoghurt
1 Tsp Vanilla Extract
For the glaze:
3 Tbsp Maple Syrup
3 Tbsp Icing Sugar
– Mix the wet and dry donut ingredients separately before combining.
– If using a mini donut maker, grease the trays with a low fat oil or spray, and place just enough mix to fill under half of the mould. Allow to cook for around 2 to 3 minutes on either side.
– If using a donut tray, grease the trays with a low fat oil or spray and cook for 8-10 minutes on 180C. (This is an estimate as I have always used my little donut maker! Keep an eye on them)
– Mix the maple syrup and icing sugar together (can add more or less depending on required consistency) and dip the donuts half into the mix and top with chopped pecans.