Badazz Baked Baby Beer Bundts for Breakfast |
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Prep Time: 17 Minutes Cook Time: 12 Minutes |
Ready In: 29 Minutes Servings: 24 |
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King Arthur's Flour baking catalog ( ; 800-827-6836) sells baking pans for making these regular or miniature doughnuts. The pans look like muffin pans with forms for making the holes in the doughnuts. Take a batch or two of these to your next feed-a-cop party. Makes 6 regular doughnuts or 24 mini-doughnuts Ingredients:
4 tablespoons unsalted butter (see note) |
1 cup cake flour |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon ground nutmeg (fresh ground is best) |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
3 tablespoons dried buttermilk baking mix |
2 eggs |
6 tablespoons english brown ale (please don’t use american alcoholic fizzy-water) |
powdered sugar |
Directions:
1. Preheat oven to 375°F.
2. Melt the butter and let cool.
3. Sift the flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.
4. In a separate bowl, whisk together the eggs, melted butter and beer until well blended.
5. Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening.
6. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).
7. Fill each doughnut form half-full.
8. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts.
9. The doughnuts should not be browned on top.
10. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
11. Note: Use real butter or stick margarine.
12. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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