Mini donuts. Because they taste better.

Everything small tastes better, right? I thought so.

On vacation in Camden, Maine, Sean and I stopped in at the Stonewall Kitchen store where I found the holy grail of baking pans - a mini donut pan! At home, I googled recipes for mini donuts because I wasn't happy with the recipe printed on the pan packaging. I also wanted a recipe that wasn't overloaded with sugar and whatnot. I found this recipe and un-veganized it just because I didn't have egg replacer or a modified butter. While I'm not vegan but eat mostly veg, I also want whole foods and not processed things like fake eggs. Tangent. Sorry!

The first time I made the donuts, I grated fresh nutmeg in them and they were terribly spicey. Sean liked them though. So using that recipe, I made my own for chocolate mini donuts. And I can't stop eating them. Enjoy!

Oven: 350

Bake: 12 minutes

Donuts:

1 cup flour

1/2 cup sugar

1 1/2 teasp baking powder

1/4 teaspoon salt

3 tablespoons cocoa powder

3/4 cup soymilk

1/2 teasp apple cider vinegar

1/4 teasp vanilla extract

3 tablespoons butter

1 egg

Combine the dry into the wet ingredients. Put the batter into a pastry bag to make for easier pouring, as the batter is not particularly wet. Squeeze the batter into the the donut pan 3/4 of the way - they will rise a bit, so really, don't fill them to the top! Bake at 350 degrees for 12 minutes. Flip them out into a rack to cool.

Glaze:

1/2 cup powdered sugar

1 to 2 tablespoons of milk

1/2 teasp vanilla extract or powder

Sprinkles

Mix ingredients together. The amount of milk depends on how thick you want your glaze to be.

When the donuts are warm to the touch, dip the tops in the glaze. Have your sprinkles on a plate ahead of time and after dipping in the glaze, press them into the sprinkles! Voila! Mini choco donuts!