My oldest sons loves donut holes and would eat them every day if possible (like most kids). But the amount of sugar on them not to mention the amount of money to buy daily donut holes from a donut shop makes it not desirable. When I saw a recipe for regular muffins labeled glazed doughnut muffins on pinterest from www.sweetpeaskitchen.com, I just had to try it. Below is the recipe with some “tweaks”. I made this recipe two ways: mini muffins and cake balls using my cake ball maker. Let me tell you fresh out of the oven or from the cake ball maker hot and dipped in the glaze can be hard to resist.
Glazed Donut Mini Muffins or Glazed Donut Cake Balls
Ingredients for Muffins/Cake balls
- 1/4 c. butter softened
- 1/4 c. canola oil
- 1/2 c. sugar
- 1/3 c. brown sugar
- 2 large eggs
- 2 t. baking powder
- 1/2 t. nutmeg
- 3/4 t. cinnamon
- 3/4 t. salt
- 1 1/2 t. vanilla
- 2 2/3 c. flour
- 1 c. milk
Ingredients for Glaze:
- 3 T. butter melted
- 1 c. powdered sugar
- 3/4 t. vanilla
- 2 T. hot water
Directions for making mini muffins
- Preheat oven to 425º F. Line muffin tin with papers.
- Beat together butter, oil, and sugars until smooth. Beat in eggs one at a time.
- With mixer on low, add baking powder, nutmeg, cinnamon, salt, and vanilla until just combined.
- Alternate adding flour and milk to butter mixture.
- Spoon batter into cups.
- Bake until muffin tops are a pale golden and springy to touch, about 12 – 15 minutes.
- Cool muffins in tin for about 5 minutes, then transfer to wire rack to cool for 10 minutes before glazing
Directions for making donut holes with cake ball maker
- Plug in cake ball maker and allow to completely heat.
- Use butter to grease wells. ( I use a paper towel wadded up with butter on one end)
- Fill bottom wells mostly full with batter and close lid. If more full, they will overflow as they rise.
- Bake for 3 1/2 minutes then open lid. They should be starting to look golden.
- Allow to bake for an additional 30 seconds with lid open before removing.
- Allow to cool slightly, then follow instructions for glazing.
Directions for making glaze and applying glaze.
- In a medium bowl whisk together melted butter, powdered sugar, vanilla, and water until smooth. Should be slightly thicker than runny stage.
- When muffins /donut holes are slightly cool, dip the whole donut hole or muffin top into the glaze and allow glaze to harden.
- Once harden, dip a second time.
- Allow to harden and serve.
- Once donut holes and muffins are glazed, set on wire rack that on a cookie sheet to allow extra glaze to drip off.
- This recipe can be made into regular size muffins as well.
- This recipe makes a lot. After some batter tasting to tweak spices, I made 24 mini muffins and 35 donut holes. With that many I had to make double the glaze recipe.
- Each mini muffin or donut hole has about 70 calories.
- I use wooden chopsticks to remove my donut holes and cake balls from the maker. They don’t seem to tear them like a fork or knife and won’t scratch the non-stick finish.
- I make these on the weekend and my son can then have several of them every day if he desires as part of his breakfast or a snack. Since there is a lot less glaze and sugar in the recipe, he doesn’t have a sugar high.
This is one of my favorite dinner roll recipes. It tastes like a combination of a yeast and sweet bread. The best part is that it is an icebox dough that requires no kneading and can be made up to 4 days ahead. How convenient is that. Just take it out of the refrigerator when ready to bake them, let rise, and bake for the perfect rolls every time.
Perfectly Easy Dinner Rolls
Makes 2 dozen
- 1 cup warm water (105 – 115 degrees F)
- 2 packages active dry yeast
- 1/2 cup butter melted
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- additional melted butter (optional)
- Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes
- Stir in butter, sugar, eggs, and salt. Beat in the flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).
- Cover and refrigerate 2 hours or up to 4 days.
- Grease a 13 x 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smoot round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F.
- Bake until rolls are golden brown, 15 – 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
- Don’t use quick-rise dry yeast if planning to keep in fridge more than 2 hours.
- When letting rolls rise ensure they are in a warm place. (My kitchen stays pretty cold from A/C so I let my rolls rise in the oven that I have heated a little and then turned off.)
- Before adding the yeast mixture, use an instant read thermometer to check the temperature of the water. If the water is too cold or too hot the yeast won’t foam.
- When putting dough balls in baking pan to rise, leave room between each one for them to rise and just touch rather then havint them crowded. The first time I made these, I made that mistake.
I don’t know about you, but part of the wonderfulness of Thanksgiving is the leftover turkey sandwiches for the next few weeks. There is nothing more tasty then turkey and Muenster cheese on fresh bread. So I started to browse my many cookbooks for different bread recipes to try with turkey. (I have plenty of turkey to experiment with). I found this recipe in my Great American Home Baking cookbook. This cheese bread recipe looked good in the picture as well as said it was a great sandwich bread with a “unique rich flavor” because of the cheese. That was all it took for me to try it. I’m sure it tastes good with lunch meat, but if you love leftover turkey sandwiches like my family, you need to try this bread recipe. Don’t forget the added bonus of having a house filled with the wonderful smell of baking bread.
- 2 packages active dry yeast
- 2/3 cup warm water (105° – 115° F)
- 2 1/2 cups warm water (105° – 115° F)
- 5 cups bread flour
- 2 cups whole wheat flour (preferably stone-ground)
- 2 t. salt
- 2 cups shredded sharp Cheddar cheese (about 8 oz)
- In a large bowl, dissolve yeast in 2/3 cup warm water. Let stand until foamy, about 5 to 10 minutes.
- In a large bowl, mix flour, whole wheat flour, and salt. Stir in the cheese.
- Stir the remaining 2 1/2 cups warm water into yeast mixture.
- Using heavy-duty electric mixer fitted with a bread paddle attachment and set on low-speed, beat the flour mixture (1/2 cup at time), into the yeast mixture until a stiff dough forms.
- Turn dough out onto a lightly floured surface and knead for 5 to 10 minutes. Continue to add flour as needed to prevent sticking.
- Grease a large bowl, and place dough in it to rise, turning to cover in grease.
- Cover loosely with damp cloth and let rise in warm place until doubled in size, about 40 minutes.
- Punch down dough. Turn onto lightly floured surface again and knead for 1 to 2 minutes.
- Grease a baking sheet.
- Divide dough into 2 equal sections, and form into a round loaf. Place on greased baking sheet and cover loosely with damp towel again.
- Place in warm place to rise until almost doubled, about 2o minutes.
- Preheat oven to 375°.
- Bake loaves until they are golden brown and sound hollow when tapped, about 35 minutes.
- Transfer loaves to wire rack to cool.
- The temperature of the warm water that is mixed with the yeast is very important. If the water is too cold, the yeast won’t activate. If the water is too hot, it will kill it.
- Placing in a warm place is also important to ensure your bread rises. I keep my house pretty cold, so I heat my oven slightly to just warm and then turn off. I then place my bread dough in it to rise.
- The rising times aren’t an exact time, but a rule of thumb.
- Experiment with other cheeses, such as Gruyére or Jarisberg or others for a different flavor.
- Nothing tastes better than warm bread out of the oven with melted butter and a glass of milk!