Whole Wheat Mini Doughnuts Recipes

Steps:

• Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips.
• Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter.
• Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days.
• You can also make these in a mini muffin pan; bake 8 to 10 minutes.

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

Steps:

• Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, combine eggs, sugar, and vanilla; beat until thick.
• Combine milk and melted butter.
• Add some of the flour mixture to the egg mixture, then some of the milk mixture, alternating between each until all is incorporated- do not overmix, just blend each addition until ingredinets are combined.
• Cover and chill 2 hours.
• On a lightly floured surface, roll dough out to 1/2" thickness.
• Cut using a mini doughnut cutter (Carol used just a round shape to make doughnut "holes" out of all of them).
• Prepare oil for deep fat frying to 375 F according to your fryer instructions (or in a very deep, large pot, using a deep fat thermometer).
• Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
• Remove and drain on paper towels - cool slightly (enough to handle without burning hands).
• Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
• If using powdered sugar, you will may to wait until the doughnuts are fairly cool as it tends to melt on contact from the heat.