They are baked, not fried! Baked doughnuts, instead of the fried ones, are quite popular recently, perhaps because people are getting more health conscious and trying to avoid deep-fried food. Personally I am not a big fan of doughnuts, such as Dunkin Donuts or Krispy Kreme, since I find them too sweet for my palate. Nonetheless, their perfectly fried doughnuts with colourful glaze do look extremely beautiful and appetising.
The doughnuts that I baked today was originally a cake batter, or more precisely a pound cake batter. That is why it is called a cake doughnut. It has a strong coffee aroma with a subtle hint of cinnamon, and the cranberries lend a slight tartness to the overall flavour. The best part about baking these mini cake doughnuts was that they only took 10 minutes. Yes, only 10 minutes! It is the perfect choice if you want to have some quick little bites with short baking time.
A little reminder before you start baking: try to fill the doughtnut pan about 80% full, so that the batter will not overflow. My cake batter was slightly too much, and I would reduce next time.
Ingredients (yield: 13 – 15 pieces)
Dried cranberry, chopped 30g
Instant coffee 2 tsp
Hot water 2 tsp
Butter, softened 70g
Brown sugar 60g
Egg 1 no. (55g)
Cake flour 75g
Baking powder 1/2 tsp (2g)
Cinnamon powder 1/8 tsp
Extra softened butter, to grease doughnut mould
- Preheat oven at 180 degree Celsius.
- Pour hot water on the dried cranberry, just enough to submerge all the cranberry. Wait for about 30 seconds and drain away the water. Set aside to let it dry slightly.
- Apply a thin layer of softened butter on the doughnut pan.
- Divide the cranberries into two portions. Arrange one portion of the cranberries in the doughnut pan. The remaining will be used as topping later.
- Combine instant coffee with 2 tsp of hot water; mix to dissolve the coffee.
- In a mixing bowl, beat butter until soft. Mix in sugar, and cream the mixture until light and fluffy.
- Add in egg, and continue to beat so that the egg is completely absorbed and well combined.
- Add sifted cake flour, baking powder and cinnamon powder. Mix well by using a rubber spatula, until there is no visible lump of flour. Be careful not to over-mix.
- Add the dissolved coffee, and mix well.
- Transfer cake batter to a piping bag.
- Pipe cake batter into the pan, about 80% full.
- Topped with the remaining dried cranberries.
- Bake for 10 minutes, until the cake is cooked and firm to touch. Remove cake doughnuts immediately, and let cool on a cooling rack.
- Serve at room temperature. The cake doughnuts can be kept at room temperature for about 3 days.