Mini Baked Donuts
HB-16344 · Hand-built original · Korean
A butter batter with almond flour and honey is piped into a donut mold, baked and coated in melted chocolate.
KoreanDessertServes 4326 kcalVegetarianDiabetic
Main ingredient: cake flour
Pairs well with: milk, coffee, hot chocolate, ice cream
Servings:4quantities adjust to match
Ingredients
- 3.9 oz cake flour
- 0.71 oz almond flour
- 1.1 oz butter
- 1.1 oz sugar
- 0.04 oz salt
- 1.8 oz egg
- 2.5 oz milk
- 0.11 oz baking powder
- 0.07 oz vanilla extract
- 0.71 oz honey
- 1.8 oz coating chocolate
Method
- Cream the room-temperature butter, then beat in the sugar and salt until the mixture lightens.
- Add the egg in two or three additions, mixing well after each one so the batter stays smooth.
- Stir in the vanilla extract.
- Sift the cake flour, almond flour and baking powder over the butter mixture and fold until almost combined.
- Pour in the milk and mix until the batter comes together, then fold in the honey.
- Transfer the batter to a piping bag and pipe it into the donut mold, filling each ring without overflowing.
- Bake the mini donuts at 374°F for about 10 to 13 minutes, until risen and lightly golden.
- Turn the baked donuts out of the mold at once and cool them on a rack.
- Melt the coating chocolate in short microwave bursts, stirring between each, until it runs smooth.
- Dip the cooled donuts into the melted chocolate and leave them until the coating sets.
Nutrition (per serving, where published)
326 kcalCalories
6.4 gProtein
44.2 gCarbs
14 gFat
6.9 gSaturates
1.2 gFibre
8.4 gSugars
317 mgSodium
66 mgCholesterol
124 mgPotassium
95 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data