Since I discovered the SUPER SOFT DONUTS COOKED WITH A GRIDDLE, I can’t do without them anymore!
They are easy and quick to prepare, needing very few ingredients that you probably already have at home, and in no time at all.
They only require 2/3 minutes of cooking, but remember that instructions may vary depending on the type of mini donut griddle you have, so always follow the manufacturer’s instructions.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 large donuts or 25 small ones
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 3/4 cup sugar
- Half packet baking powder
- 2 eggs
- 2/3 cup milk
- 1 packet vanillin
- 1 pinch salt
Tools
- Griddle for donuts
- 2 Bowls
- Electric whisks
Steps
In a bowl, sift together the flour, baking powder, and salt. This will help avoid lumps in the dry mixture.
In another bowl, beat together the eggs with the sugar until you obtain a smooth mixture. For this operation, I suggest using the electric whisks.
Add the milk and continue to mix.
At this point, combine the dry ingredients with the liquid a little at a time, continuing to stir.
Heat the mini donut griddle according to the manufacturer’s instructions and lightly spray with oil or use a non-stick baking spray.
Using a spoon or a piping bag, fill the griddle cavities with the batter as shown in the picture.
Close the griddle and cook the mini donuts for about 2-3 minutes or until they are golden and cooked.
Cooking time may vary depending on your appliance, so keep an eye on the donuts during cooking.
Once cooked, remove the mini donuts from the griddle and let them cool slightly on a rack.
Our super soft mini donuts are ready.
Decorate them with plenty of powdered sugar before serving.
Storage and Tips
Store on a plate covered with a cake dome.
Consume within 2/3 days
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FAQ (Frequently Asked Questions)
I don’t have a griddle, can I bake the donuts in the oven?
Sure! Bake them using a silicone mold for 15 minutes at 350 degrees Fahrenheit.
