Ingredients
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1 tablespoon Unsalted Butter
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6 tablespoons Sugar
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1 large Egg
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½ teaspoon Vanilla Extract
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1 cup all-purpose Flour
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1 teaspoon Baking Powder
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½ teaspoon Salt
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⅛ teaspoon grated Nutmeg
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6 tablespoons Buttermilk
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½ cup Blueberries
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Streusel
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Basic Glaze
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Chocolate
Directions
If you’re not in the mood for frying, these baked miniatures are a perfect way to get your doughnut fix. While you can make this recipe year-round with imported or frozen blueberries, it’s best when prepared with the tender, juicy beauties that you find in season at your local farmer’s market. These little baked doughnuts also pay tribute to the Entenmann’s miniature muffins that my siblings and I used to gorge ourselves on as kids washed down with an ice-cold glass of chocolate milk, of course.
Steps
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1
Done
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Preheat the oven to 350°F. Grease a miniature doughnut pan and set it aside. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg and vanilla and mix well. |
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3
Done
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Sift together the flour, baking powder, salt, and nutmeg. Add the dry ingredients to the butter mixture, alternating them with the buttermilk in two or three additions. Turn off the mixer and, using a spatula, gently fold in the blueberries. |
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4
Done
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Prepare a pastry bag fitted with a #3 round tip—or snip a small opening in a disposable pastry bag—and fill the bag halfway with batter. Pipe the batter delicately into the prepared doughnut pan, just about 1 to 2 teaspoons of batter per mold, so they’re a little over halfway full (you can also use a small spoon for this job, but I find piping to be much easier). Be careful not to overfill the molds, or your mini-doughnuts will end up looking like mini-muffins. Once all the molds are filled, sprinkle the batter generously with the streusel. |
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5
Done
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Bake for 6 to 8 minutes, until golden brown. Drizzle the mini-doughnuts with the glaze, and then let cool completely. Pop the mini-doughnuts out of the pan and serve immediately alongside a cold shooter of chocolate malted milk, or store in an airtight container for up to 2 days. |
