American Rum Baby Doughnuts

Even though lately I was very busy (and I will still be on the same track for one month at least), I can find some time to bake something pretty and yummy, especially now that autumn came with the cold and rainy weather. I love the mini cakes, so if you remember the mini apricot muffins or the mini kumquat cheese cakes, you’ll know what I’m talking about. I’m eating and baking doughnuts very rarely, even if I love them, because I hate to use the deep fryer (of course because of the oil). The best advise that I can give, and that I’ll followed myself also, it’s to buy a special doughnut baking pan and to bake them. Your doughnuts will be perfect then.

For the American Rum Baby Doughnuts you’ll need :


How to make the American Rum Baby Doughnuts :

Using the electric mixer, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, the rum oil extract and butter and beat until just combined. Using some extra flour brake the dough until more thick, and keep it in the fridge for at least 15 minutes. Then, spread it on your work board and cut circular shapes with a small hole in the middle of each doughnut. Fry them in heat oil, until golden. Finish doughnuts with chocolate glaze. Doughnuts are best served fresh.