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9
BLUEBERRY DONUTS
•
1 Cup Milk
•
1 Egg
•
1
/
3
Cup Vegetable Oil
•
2 Cups All-Purpose,
Unbleached Flour
•
2 Tsp. Baking Powder
•
½ Cup Granulated
White Sugar
•
¾ Cup Fresh
Blueberries
Preheat the '50s-STYLE MINI DONUT BAKERY as directed.
In a large bowl, stir together milk, egg and oil.
Add flour, baking powder, sugar, and blueberries.
Gently mix the batter just until blended.
Carefully pour into pastry wells.
Close the Lid and cook for 5-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic
spoon. Place on plate and serve.
You may also choose to sprinkle the donuts
in granulated or powdered sugar.
CHOCOLATE CAKE DONUTS
•
1 Cup All-
Purpose Flour
•
½ Cup Cocoa Powder
•
1 Tsp. Instant Coffee
or Espresso Powder
•
¼ Tsp. Baking Powder
•
½ Tsp. Salt
•
¾ Cup Butter,
softened
•
1½ Cups White,
Granulated Sugar
•
2½ Eggs
•
1 Tsp. Pure
Vanilla Extract
•
½ Cup Buttermilk
Preheat the '50s-STYLE MINI DONUT BAKERY as directed.
Mix together the flour, cocoa, coffee,
baking powder, and salt. Set aside.
In a large bowl, cream together the butter
and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the buttermilk.
Carefully pour into pastry wells.
Close the Lid and cook for 5-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired.
Summary of Contents for RMDM800
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