Sugar & Spice Donut Holes
It's been a while since I've experienced a winter in Australia and I have to say I am finding it so cold - yes I am a complete wimp when it comes to cold weather! The dreary weather is fine when you have nothing to do and can cuddle up with a hot cuppa, good book or movie but let's face it, most of us don't get the time to do that very often! But on the up side there is one good thing about winter - good old comfort food. Indulgent delights, all in moderation of course!
Well this week I tweaked and re-tweaked this recipe for my Sugar & Spice Donut Holes. At first I added too much baking powder and did not add the cardamom or ginger spices. While they were nice, they were a little "flat" on the flavor and did not have the right consistency.
So the second time I used self-raising flour, added the spices and a touch of salt and used both caster and brown sugar to create a very moreish bite which is baked and not fried! I also mixed the milk with vinegar to create a quick buttermilk in an attempt to create a lighter, more cake-donut textured bite. Success!
Just so you know this is a vegetarian friendly too.
Add a chocolate or sugar glaze in place of the cinnamon sugar
If you prefer, you can dip the donut cake holes in butter, add the cinnamon sugar to a zip-loc bag, pop in the butter coated cake holes and shake to coat them.
Best eaten on the same day but can be stored in the fridge in an airtight container and reheated in the microwave for that 'just baked' taste.
YOU WILL NEED
1/2 cup milk
1/2 tablespoon white vinegar
1/8 cup brown sugar
1/8 cup caster sugar
1/4 cup of melted butter
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of salt
1/2 teaspoon vanilla extract (optional)
1 cup self-raising flour
Cinnamon Sugar Topping
1/8 cup melted butter (with a pinch of salt added if you like) set aside in a small bowl
1/4 cup white sugar
1/2 teaspoon ground cinnamon (mix sugar and cinnamon together and set aside in a small bowl
Preheat your oven to 180°C/375°F.
Grease a 24 cup mini muffin pan.
In a small bowl add the milk and white vinegar and set aside.
In a medium sized mixing bowl add the brown sugar, caster sugar, melted butter, nutmeg, cinnamon, cardamom and ginger powders, salt and vanilla extract and mix with your electric mixer until well combined.
Add the milk and mix until well combined with you hand mixer.
Add the self-raising flour and with a spatula or wooden spoon mix until just combined.
Fill your muffin pan evenly with the batter and bake for 15-20 minutes or until a skewer inserted comes out clean or when the tops spring back if you touch them lightly.
Once cooked remove from the muffin pan allow to cool slightly. While still warm dip and coat in the melted butter and then dip and coat with the cinnamon sugar.