Baked Mini Cake Donut (Holes) w/ Maple Glaze

Baked Mini Cake Doughnuts

1 1/4 cups all purpose flour

1/2 cup granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon lemon juice, mixed and set aside)

1 egg, lightly beaten

1 1/2 Tablespoons butter, melted

Preheat oven to 425*F.  Spray mini doughnut pan or mini muffin pan with nonstick cooking spray.

In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.

Add buttermilk, egg, and butter and stir until just combined.

Fill each doughnut cup or muffin cup approximately 1/3- 1/2 full.  The batter will rise quite a bit during baking.

Bake 4-6 minutes or until the top of the doughnuts spring back when touched.

 Cool in pan 1-2 minutes, then transfer to a cooling rack.

Maple Glaze

1 cup powdered sugar

2 Tablespoons milk

1 teaspoon pure maple extract

In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.  Use immediately to glaze doughnuts.  Dip each doughnut in glaze.  If there's extra glaze, you can dribble it over the top.



These were pretty good when I had them fresh, but the next morning they were better.  I suppose sitting in a closed up container with frosting on them probably moistened them up a little bit.

Have a wonderful day!

Caramel Apple Cinnamon Rolls Recipe

 

Caramel Apple Cinnamon Rolls

Sweet Dough

3 1/2 - 4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup milk
1/4 cup butter, at room temperature
1 egg, at room temperature

Apple Filling

2 cups apples, peeled, cored, and chopped
1 cup brown sugar
1/4 cup butter

 1 tablespoon cinnamon

Caramel Topping

1/2 cup brown sugar

2 tablespoons corn starch
1/2 cup light corn syrup
1/4 cup half -and-half or evaporated milk
1/4 cup butter, cubed

 1/4 teaspoon salt
1 egg, lightly beaten

Attach dough hook to stand mixer and in the mixer bowl combine 2 cups of flour, yeast, sugar, and salt. Heat milk in the microwave until lukewarm.  Add the warm milk, 1/4 cup butter, and egg to the flour mixture and mix at low speed until ingredients are combined, scraping sides of bowl frequently. Continue to add the remaining flour, 1/2 cup at a time until the dough begins to leave the sides of the bowl. Turn dough out onto lightly floured board and knead until it is smooth and elastic.  Spray bowl with cooking spray and place dough in bowl, turning once to bring greased side of dough up.  Cover and let rise in a warm place until double in size (about 1 hour).  Punch down dough, pull edges into center, and turn over in the bowl; let rise again until almost double in size (about 20 - 30 minutes).  While dough is rising, in a large saucepan combine filling ingredients and cook on medium heat for 15 - 20 minutes or until apples are tender; set aside and allow to cool.  Roll dough into 9" x 15" rectangle; spread filling over dough. Roll up tightly beginning at wide side and seal well by pinching edges of roll together.12. Spray 9" x 13" pan with cooking spray; cut rolls into 1" slices using a knife and place rolls in pan a little apart from each other.  Cover pan and let rise until double in bulk (about 20 - 30 minutes).  Bake at 375°F for 25 - 30 minutes or until golden brown and completely baked through.  To make caramel sauce, combine brown sugar and corn starch in a saucepan; add remaining ingredients and bring to a boil. Stirring continually cook until thickened, about 3 minutes.  Drizzle warm caramel sauce over warm rolls and serve.

 

They were delicious, but definitely best fresh and warm!  So have same family and friends over to enjoy some fresh caramel apple cinnamon rolls with you!

Have a wonderful day!

A New Lil' Brother: Tanner Richard

I'm excited I have a new little brother!!

Tanner Richard

Born on Sunday, February 3rd

5 lbs 12 oz

19 inches

A blessing sent from heaven!

Can't wait until he gets home:)

Have a wonderful day!