snickerdoodle mini doughnuts
doughnuts :
¹ ⁄3cup sugar
¼ cup butter, melted
2 eggs
¹ ⁄3cup milk
3 tablespoons sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking powder
topping :
¾ cup sugar
3 tablespoons ground cinnamon
6 tablespoons butter, melted
the cream of tartar and baking powder just until moistened.
2 Grease medium bowl with shortening, turning dough to grease all sides. Place
dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
3 Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place
dough on generously floured surface. Roll dough in flour to coat. With floured
rolling pin, roll dough to ½-inch thickness. Cut dough with floured 1¾-inch round
cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out cen-
ters using floured ¾-inch round cookie cutter. Re-roll scraps to cut additional
doughnuts.
4 Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately re-
move from cookie sheet to cooling rack. Cool 3 minutes.
5 In small bowl, stir ¾ cup sugar and 3 tablespoons cinnamon. Place melted butter
in another small bowl. Quickly dip both sides of each warm doughnut into butter;
let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to
coat. Return doughnuts to cooling rack. Serve warm.
1 Mini Doughnut: Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat
3g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 17g (Di-
etary Fiber 1g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate,
prep time: 45 minutes · start to finish: 1 hour 45 minutes · 26 mini doughnuts
0 Comments