Mini Baked Chocolate Cake Donuts for Chocolate MondayThe post Mini Baked Chocolate Cake Donuts for Chocolate Monday appeared first on The Heritage Cook®
This week trying my hand making MiniSugar Buns that I have eaten during my school days. If using active dry yeast, activate it by adding sugar and warm water, let the mixture sits until it becomes frothy
Seriously if you ask me, I prefer the texture of the mini loaf as compared to buns. Recipe makes 900g++ dough so I took 300g into a mini loaf and balance 600g into 10x60g miniSugar Raisin Buns. 40min Sugar Raisins Buns and Mini Raisin Loaf (adapted from Taglicious). 52g Sugar. 1) Prep the water, Olive oil, sugar and yeast in mixing bowl. 40min Sugar. 52g Sugar
Keep the lid on the blender until the powder settles (or you might have powdered-sugar coated cabinets, depending on how much of a powdered-sugar cloud gets kicked up by your blender
Lightly spray two miniature doughnut pans with cooking spray, set aside. In a large bowl combine the sugar, egg, butter, buttermilk, sour cream, lemon zest, vanilla
In a mini food processor, combine the sugar and lemon zest and pulse until finely ground (you may simply stir together the sugar and zest if you don't have a food processor)
And it was impossible to read their expressions underneath the halo of cinnamon sugar. FYI, for most of these muffins, I dipped the tops in melted butter and then in the cinnamon sugar mixture
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