The breakfast donuts are delicious treats to dip in milk: delicate, soft, and vanilla-scented, they are made with the batter I usually use for waffles. I had some leftover, and I tried baking it in the donut mold. Super easy and quick, the breakfast donuts will win you over!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 2 cups flour
- 7 tbsp butter
- 1/2 cup milk
- 1 packet vanillin
- 1/2 packet baking powder
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Cake tester
- 1 Cooling rack
- 6 4-inch donut molds
Steps
Work the butter, softened at room temperature, with the sugar, add the vanillin, then incorporate the egg after slightly beating it. Add the flour and baking powder, and finally, the milk a little at a time. Transfer the batter into buttered and floured molds (you can also use the non-stick spray) and bake in a preheated oven at 350°F for twenty minutes or until golden. Check doneness with a skewer and if cooked, remove from the oven. Let them cool for a couple of minutes, then remove from the molds, and let them cool on a cooling rack before serving.
