Sunday, December 6, 2015
mini honey butter white chocolate crushed cookies donuts.
I have no idea how to start this post. Let's eat.
So I tried out the donut plates of my multi purpose sandwich maker today and that was an interesting experience. Baking donuts this way is unexpectedly challenging, not least because of my possibly inappropriate choice of batter, which is originally meant to be baked in a cake pan. Perhaps a batter with a thicker consistency is due, but I have no qualms polishing off this batch before working on the next.
Mini Honey Butter White Chocolate Crushed Cookies Donuts
makes around 20 mini donuts
adapted with modifications from Food52
For the donuts:
2 tbsp + 2 tsp unsalted butter, melted and cooled
2 tbsp + 2 tsp honey
1/4 cup yogurt
1/3 tsp vanilla
1/2 cup flour
2/3 tsp baking powder
1 tbsp + 1 tsp sugar
pinch of salt
For the toppings:
white chocolate, melted and still warm
chocolate cookie crumbs (I used Oreos)
Make the batter: Combine the butter, honey, egg, yogurt and vanilla in a bowl. In a separate bowl, stir together the flour, baking powder, sugar and salt. Stir the egg mixture into the flour mixture until just combined. Set aside while preheating your donut maker and bake according to the manufacturer's instructions when ready.
When donuts are baked and slightly cooled, drizzle with half the melted white chocolate. Let the chocolate set, around 2 minutes. Place the chocolate cookie crumbs in a small bowl. Dip donuts, white chocolate side down, into the bowl of crushed cookies. Drizzle the tops of the donuts again with white chocolate.