Time: 40 min.
Complexity: easily
Servings: 48

Ree Drummond's unique treat is incredibly easy to make. She simply bakes the donuts in a muffin tin. Each muffin is then dipped in melted butter and rolled in a cinnamon, sugar, and cocoa mixture. Perfect with tea for an afternoon snack.

Ingredients:

Mini donuts

• 4 tbsp softened butter + extra for greasing the pan
• 3 cups premium flour
• 1 tbsp. baking powder
• 1 teaspoon coarse salt
• 0.5 tsp ground nutmeg
• 1 cup of sugar
• 2 large eggs
• 1 cup of milk
• Special equipment: two mini-muffin pans for 24 muffins

Sprinkle with cinnamon sugar

• 1 cup of sugar
• 1 tbsp. ground cinnamon
• 1 tbsp cocoa powder
• 110 g (8 tbsp) butter, melted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, nutmeg, cinnamon, eggs, milk

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Lightly grease two mini muffin tins with butter. Combine flour, nutmeg, baking powder, and salt.
Step 2
• In a large bowl, combine the sugar and butter. Add the eggs and mix again. Add the flour mixture, alternating with the milk, stirring well after each addition.
Step 3
• Fill the prepared molds two-thirds full. Bake until golden brown, 10–15 minutes.
Step 4
• Combine sugar, cinnamon, and cocoa in a shallow bowl. Roll the donuts in melted butter, coating them completely, then roll them in cinnamon sugar. Transfer them to a wire rack to cool completely.

Votes: 2