A far cry from the squishy, tooth/belly ache deliciousness of super-frosted deli doughnuts, these cake doughnuts from spelt, rye, and barley flours nonetheless have the same "I could eat a dozen before lunch" quality as those in the big cardboard box. Light, beautiful, subtly spiced and richly flavorful from the blend of flours, this recipe alone warrants buying just one more piece of kitchen equipment--a mini doughnut pan!
From Lara Ferroni's great recipe book, "Real Snacks," in which snack cakes, goldfish crackers, and even twinkies are deconstructed and made again with real ingredients.
Mini Cake Doughnuts
1/2 cup spelt flour
1/4 cup rye flour (or hard white wheat flour)
1/4 cup barley flour
1 tsp. baking powder
1/3 cup cane sugar
Pinch of nutmeg
1/2 tsp. salt
2 Tbsp. unsalted butter, melted
1/3 cup milk
1 tsp. pure vanilla extract
Preheat the oven to 400 degrees and lightly grease a mini doughnut pan.
Sift flours and baking powder together, whisk in sugar, nutmeg and salt.
In a separate bowl, whisk together melted butter, milk, vanilla and egg. Add to flour mixture and blend until just combined--do not over-mix or the doughnuts will turn out tough!
Fill each doughnut cup 1/2 to 3/4 full with batter, using either a spoon or a piping bag. Don't over-fill or you'll fill in the doughnut hole!
Bake 6-10 minutes, or until doughnuts are springy to the touch. Let cool on a wire rack; then dip in melted chocolate, frost, or cover with powdered sugar.