Holiday Barbie Tiny Donuts Recipes

HOLIDAY BARBIE - TINY DONUTS

Steps:

• Preheat oil in either a large Dutch oven or deep-fryer to about 365 degrees F.
• In a large bowl mix together flour, salt and baking powder. In a small bowl, using a hand mixer, beat the shortening and sugar together until light and fluffy. Add in the egg and vanilla extract. Combine the lemon juice and the milk together in a small bowl, and add to the egg mixture. Stir in the flour mixture and combine well to create the doughnut batter. Allow to rest for 5 minutes.
• Roll the dough out on a floured surface to about 1 to 2-inch thickness. Using a 2 1/2-inch pastry cutter, cut out doughnuts. Allow to rest for another 5 minutes, then fry in hot oil, in batches, until golden brown. Remove from the oil and drain on paper towels. Coat with cinnamon-sugar and place on a serving platter.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

BENS MINI DOUGHNUT BITES

Steps:

• Slowly heat the milk in a saucepan until tepid (37°C if using a thermometer). Whisk in the butter, caster sugar and the beaten eggs. Place the yeast into a bowl and and a little milk mixture to the yeast Use your hands to form a smooth paste. Transfer the yeast into the saucepan containing the milk mixture, whisking to combine.
• Sift the flour and ½ teaspoon of salt into a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover the bowl with cling film and set aside in a warm place to prove for approx 1 hour.
• Place remaining caster sugar in a bowl.
• Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C.
• Spoon donut mixture into 2"/5cm round balls into the hot oil, ensuring you allow room in the pan for the balls to expand. Cook for 2 minutes then turn over, cook for another 2 minutes or until golden and cooked throughout. Remove from oil, drain on paper towel, then once they are cooled slightly, roll them in the sugar until adequately covered.
• If you are filling the doughnuts make an incision into the doughnuts and place jam (or other filling) into a small piping bag and attatch a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill. Alternatively, place the jam, clotted cream and melted chocolate into small dipping pots and serve.
• Tip: To melt the chocolate, break into smaller pieces and place into a large bowl. put a couple of inches of water in a pan, boil the water then turn heat down to minimum. Place the bowl over the pan, ensuring the water is not touhing the base of the bowl. The Chocolate should melt after 5-7 minutes, ensure to keep stirring throughout until all lumps have disapeared and you have a lovely smooth texture.