I foresee many different donuts being baked, but I started with a gingerbread flavor, while the spicy holiday notes were still familiarly festive. I used a cake mix because I have a few stashed away after the post-holiday clearance sales and there's no point in hoarding them.
Using a piping bag, whether it's a 'real' fancy one or one made from a plastic bag, really helps to fill the pan with a minimum of mess. My first batch was slightly overfilled and ended up more like bundt cakes, but eventually I got the hang of it and ended up with another genre of desserts to add to my repertoire.
Mini Gingerbread Cake Donuts
Adapted from the recipe on the back of the Wilton pan packaging
Makes about 3 dozen
- 1 3/4 cups cake mix (I used a Gingerbread Cake and Cookie Mix)
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 Tablespoons butter, melted
- Optional glazing: cinnamon honey butter, powdered sugar glaze with pumpkin pie spice, brown sugar crumbles
- Preheat oven to 425°. Spray pan with nonstick cooking spray.
- In a bowl, mix together cake mix, buttermilk, egg, and melted butter until just combined.
- Transfer batter to a large plastic bag, cutting the tip of one corner off to pipe the batter into the pan, filling half full.
- Bake 4-6 minutes until done. Let cool in pan for a few minutes before turning onto a cooling rack.
- Place lining beneath the cooling rack and add any glazes you prefer. Here's what I did:
- Heated about a cup of cinnamon honey butter and dunked the top half of the donuts
- Mixed a glaze of powdered sugar and buttermilk with some pumpkin pie spice and drizzled that on top
- Sprinkled on some crumbs of cooked brown sugar from a previous baking adventure