Mini Donut Bar- gluten-free, top 8 allergen free
Happy National Donut Day! While we think everyday should be donut day, we are happy to give them some extra attention today. :) We started making donuts with our mixes at home on New Year’s Eve. I thought about what would be a fun way to eat donuts, give lots of topping options, and please a crowd. At that point, the crowd was just our family, ha ha. Often I get bright ideas in the wee hours of the night. I wish it was during the day, but I’ll take what I can get. This idea was one of those middle of the night ideas. It turned out to be an incredible idea and has quickly become a favorite of our family and also of our friends. Our friends without any food restrictions request our donut bar when we all get together. There is even an adult that sneaks donuts before dinner because they are so good!
Here is the premise: We make donuts in a mini donut maker, two recipes below. One recipe is for vanilla donuts and one is for chocolate donuts. Then we take a 12 cupcake pan (or more if you are feeding a crowd) and fill 6 cupcake sections with different flavor glazes (recipes below), one with cinnamon and sugar, and the rest with different sprinkles. If you are just at home, your family can just dip straight into the toppings. For feeding others we put spoons in each cupcake section and people put their glazes on a paper plate then they use a spoon to put sprinkles on if they desire. I can’t tell you what a fun party dessert this makes. It’s a fun, social dessert as everyone chats while they decide which topping they want, which ones are their favorites, etc. The best part, though, is that people with and without food restrictions really love these.
One of our goals in creating Rustic Scoop™ is that our mixes wouldn’t just be “good for gluten-free” but just plain good. We desire to unite people through food, allowing people to only need one set of food that everyone loves, and is safe too! If there can be a way for us to create mixes so that people with food restrictions don’t always have to make their own separate food, we will find a way. We believe we have done that with all of our mixes. Everyone is welcome at the same table here!!
If you haven’t signed up for our email list, you can do it here. We only send delicious emails with new recipes, specials when we have them, and short updates on our business.
There are instructions below for mini donuts using a donut maker which we highly suggest. It gives the donuts a nice crisp outside and a soft inside without having to deep fry them. You can of course make cake donuts as well, instructions below, they will just be more like cake, hence the name. Both will taste amazing, just decide your preference. Mini donut makers aren’t very expensive and they are super easy to use.
Mini Vanilla Donuts
Ingredients
1 Rustic Scoop™ Pancake and Waffle mix
1 ½ Cups Milk of choice
1 Tablespoon White vinegar
14 Tablespoons Shortening or coconut oil
1 ¼ Cups Granulated Sugar
¾ Cup Egg whites or 9 T aquafaba (chickpea water)
1 Tablespoon Vanilla extract
Glaze Ingredients and Options
¾ Cup Powdered sugar for all glazes plus below additions
For Vanilla flavored- 1 teaspoon Vanilla extract, 1 Tablespoon Milk of choice
For Maple flavored- 1 teaspoon Vanilla extract, 2 teaspoons Milk of choice. 3 Tablespoons Maple syrup
For Chocolate flavored- 1 Tablespoon Cocoa powder, 1 ½ teaspoon Vanilla extract, 1 Tablespoon Milk of choice
For Lemon flavored- 1 Tablespoon Lemon juice, 1 teaspoon Milk of choice. This is super lemony which many like. If you want a less lemony flavor decrease the lemon juice to 2 teaspoons and 2 teaspoons milk of choice
For Orange flavored - 4 teaspoons Orange juice
For Strawberry (or any berry)- 1 Tablespoon strawberry powder, 1 ½ teaspoons Vanilla extract, 4 ½ teaspoons Milk of choice
Cinnamon and Sugar Ingredients
1 Tablespoon Cinnamon
¼ Cup Sugar of choice
Directions
Prepare your mini donut maker by plugging it in. If you will be baking your donuts, preheat your oven to 350°F.
In a stand mixer, cream shortening and sugar together. Add the rest of the liquid ingredients to the creamed shortening, including the milk. Be sure to scrape down the sides with a spatula. Next, slowly pour the Rustic Scoop™ Pancake and Waffle mix into the mixing bowl while it is on medium speed. Mix well until combined and smooth.
Using a piping bag fitted with an open tip (or a freezer bag with the corner cut), fill your bag with batter. Be sure not to overfill your bag.
Mini Donut Maker
Pipe batter into your mini donut maker and cook for 4 minutes or until golden brown. You do not need to use non-stick spray if your donut maker has a non-stick surface. Carefully get the donuts out with a fork and place on a cooking rack. Makes 68 mini donuts.
Baked Donuts
If you are making baked donuts, pipe your batter into your silicone molds. Be sure not to over fill the molds or you will get funky shaped donuts. Makes approximately 12 donuts. Bake at 350° for 18 minutes or until a toothpick comes out clean. When the donuts are done baking place them on a cooling rack.
While your donuts are cooking, make your glaze of choice. We highly suggest making them all for a fun variety or for a party. Just mix the powdered sugar and the liquid amount of your flavor choice in a bowl. If the consistency is too thick, add a bit more liquid, and I do mean just a tad. If the consistency is too thin, add more powdered sugar until you get your preferred consistency. Of course you can just dip in plain powdered sugar as well. Enjoy!
Chocolate Mini Donuts
Ingredients
1 Rustic Scoop™ Chocolate Cake and Cupcake Mix
1 Cup + 1-1/2 Tablespoons Milk of choice
1-1/2 Tablespoon Lemon juice or White vinegar
2/3 Cup Shortening
1/2 Cup Egg whites, 6 Tablespoons of Aquafaba (garbanzo bean water) OR Powdered egg replacer for 2 eggs
1 teaspoon Vanilla extract
Directions
In a medium bowl, mix the milk and lemon juice together and set aside mixture. Preheat oven to 350° F. Line your cupcake pan with 12 paper liners, then coat with non-stick spray and set aside.
Using an electric mixer, cream the shortening until softened and smooth. Next, add the egg whites* to the creamed shortening and mix on medium speed until well combined. Now add the milk mixture and vanilla to the creamed shortening and mix on medium speed. Next, slowly add the Rustic Scoop dry mix ingredients while the mixer is on medium speed. Be sure to incorporate the dry ingredients slowly so you don’t get clumps. Mix until batter is well combined and smooth.
Mini Donut Maker
Pipe batter into your mini donut maker and cook for 4 minutes or until golden brown. You do not need to use non-stick spray if your donut maker has a non-stick surface. Carefully get the donuts out with a fork and place on a cooking rack. Makes 68 mini donuts.
Baked Donuts
If you are making baked donuts, pipe your batter into your silicone molds. Be sure not to over fill the molds or you will get funky shaped donuts. Makes approximately 12 donuts. Bake at 350° for 18 minutes or until a toothpick comes out clean. When the donuts are done baking, place them on a cooling rack.
While your donuts are cooking, make your glaze of choice from above. Plain powdered sugar is delicious on mini chocolate donuts. Enjoy!
*Ovens and altitude are different so baking times may vary.