brentwood TS-250 Instrucciones De Seguridad Y Recetas página 6

CHOCOLATE
CAKE MINI
DONUTS
GLAZE FOR
MINI DONUTS
• ¾ Cup Butter,
Softened
• 1½ Cups White,
Granulated Sugar
• 2½ Eggs
• 1 Tsp. Pure Vanilla
Extract
• 1 Tsp. Instant Coffee
or Espresso Powder
• ½ Cup Buttermilk
• 1 Cup All-Purpose
Flour
• ½ Cup Cocoa Powder
• ¼ Tsp. Baking Powder
• ½ Tsp. Salt
• ¹/3 Cup Butter
• 2 Cups Powdered
Sugar
• 1½ Tsp. Vanilla
• 1 Tsp. Pure
Vanilla Extract
• 4 Tbsp. Hot Water
*Preheat the Mini Donut Maker as directed.
*Mix together the flour, cocoa, coffee,
baking powder, and salt. Set aside.
*In a large bowl, cream together the butter
and sugar until light and fluffy.
*Beat in the eggs one at a time, then stir in
the vanilla.
*Beat in the flour mixture alternately with
the buttermilk.
*Carefully pour into pastry wells.
*Close the Lid and cook for 3-5 minutes
until light golden brown in color.
*Open Lid with a pot holder or oven mitt.
*Remove each donut with wooden or
plastic spoon. Place on plate and allow to
cool.
*Melt butter in a saucepan over medium
heat.
*Stir in powdered sugar and vanilla until
smooth.
*Remove from heat, and stir in hot water
one tablespoon
at a time until the icing is somewhat thin,
but not watery.
*Dip donuts into the glaze while still hot,
and set
onto wire racks to drain off excess glaze.