Mini Cake Doughnuts
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Ingredients
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Yield
dozen miniUnit of Measurement
- Cake Doughnuts
- 57 g unsalted butter
- 50 g vegetable oil
- 100 g granulated sugar
- 71 g light brown sugar
- 20 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 15 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 100 g whole eggs
- 6 g baking powder
- 1.5 g baking soda
- 1.5 g ground nutmeg (optional)
- 4 g salt
- 319 g all-purpose flour
- 227 g whole milk
- Doughnut Glaze
- 284 g powdered sugar, sifted
- 42 g light corn syrup
- 28 g butter - melted
- 28-56 g whole milk or water
- 5 g PreGel Five Star Chef Pannacrema Vanilla - 76776
Method of Preparation
Cake Doughnuts
- Preheat the oven to 176°C/350°F. Lightly grease two standard doughnut pans.
- In a bowl fitted with the paddle attachment, beat together the butter, vegetable oil, sugars, PreGel Five Star Chef Vanilla Pannacrema Compound & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth.
- Add the eggs, beating to combine.
- Add in the sifted baking powder, baking soda, nutmeg and salt.
- Alternately mix in the flour and milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Pipe the batter into a desired size doughnut mold about ¾ full.
- Bake the doughnuts for 8-15 minutes depending on size.
- Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
Doughnut Glaze
- 1. In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency.