Oster FPSTMDM960 Manual De Instrucciones página 17

CINNAMON CIDER MINI DONUTS
½ cup apple cider
2 tbsp. (¼ stick) butter, melted
and cooled
1 ¾ cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. Kosher salt
¼ tsp. cinnamon
1. Place cider in a small saucepan on stove set to medium-high and reduce to
2 tablespoons; cool completely.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a
medium bowl. In a small bowl, combine cider, buttermilk, eggs, sugar and butter.
Pour buttermilk mixture into dry ingredients and stir until just fully incorporated.
3. Install the set of mini donut plates in the mini dessert maker. Spray cooking
plates with cooking oil. Close lid and preheat until bake ready light
on. Fill preheated mini donut wells with the batter. Spoon mixture filling wells
completely. Cook for 6 minutes or until mini donuts are cooked and golden. Use
a non-stick spatula to transfer mini donuts to a wire rack. Repeat with remaining
batter.
4. Whisk together confectioner's sugar and cider. Brush mini donut tops with glaze.
APPLE & MIxED SPICE MINI DONUTS
This mini donut batter is best made just before making mini donuts. Mini donuts
without frosting will keep in an airtight container for up to 1 day.
1 ½ cups plain flour
½ cup sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon mixed spice
1. Preheat mini dessert maker. Combine dry ingredients in a large bowl. Make a
well in the center. Whisk in the butter, apple, milk and egg until mixture forms a
smooth batter. Transfer to a pitcher or fabric piping bag.
2. Install the set of mini donut plates in the mini dessert maker. Spray cooking
plates with cooking oil. Close lid and preheat until bake ready light
on. Fill preheated mini donut wells with the batter. Spoon mixture filling wells
completely. Cook for 6 minutes or until mini donuts are cooked and golden. Use
a non-stick spatula to transfer mini donuts to a wire rack. Repeat with remaining
batter.
3. Brush warm mini donuts with marmalade, if desired.
Pinch nutmeg
¼ cup buttermilk
1 large egg, lightly beaten
½ cup sugar
Glaze:
1 cup confectioner's sugar
1 tbsp. cider
9 tablespoons butter, melted
½ cup canned pie apple, mashed
½ cup canned milk
1 egg, lightly beaten
Orange marmalade, heated, to serve
E N G L I S H- 7
turns
turns