Mini Donuts — 3 Ways I Shop Tastemade

From classy earl gray lavender to seasonal chai maple and indulgent triple chocolate, there is no wrong way to mini donut. Want it? Click Here:
Triple Chocolate Mini Ice Cream Sandwich
INGREDIENTS:
Donut batter:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2/3 cup mini chocolate chips
1/2 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup melted butter
1 tablespoon vanilla extract
Chocolate ganache:
8 ounces semisweet chocolate
1/2 cup heavy whipping cream
To garnish:
Chocolate sprinkles
Your favorite chocolate ice cream
STEPS:
1.) Preheat oven to 350 degrees. Place oven rack in the middle. Lightly grease the donut pan with nonstick cooking spray.
2.) In a medium mixing bowl, whisk together the flour, sugar, chocolate chips, cocoa powder, baking powder and salt. Set aside.
3.) In a separate large mixing bowl, whisk together the eggs, milk, butter and vanilla. Add the flour mixture. Using a hand mixer on low speed, mix until just combined.
4.) Pour the batter into an 18-inch pastry bag. Cut the tip off the end and pipe the batter into each mini donut mold, filling them two-thirds full.
5.) Place in the oven and bake for 16 to 18 minutes, rotating the pans halfway through cooking. Remove from the oven, and set on a cooling rack to cool completely before removing the donuts.
6.) To make the ganache: In a medium mixing bowl set over a saucepan of barely simmering water, add the chocolate and cream. Stir occasionally until fully melted and smooth. Remove from the heat. Cool. Dip the rounded end of each donut into the ganache and place back onto the cooling rack. Garnish with chocolate sprinkles. Repeat with the remaining donuts.
7.) Allow the ganache to set.
8.) Cut each donut in half crosswise. Put a small scoop of chocolate ice cream on the bottom half. Lightly press the top half onto the ice cream. Garnish with additional sprinkles. Serve immediately.
Mini Earl Grey and Lavender Donuts
INGREDIENTS:
Donut batter:
1 1/2 cups plus 1 tablespoon all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon Earl Grey & lavender loose leaf tea
2 large eggs
3/4 cup whole milk
1/4 cup unsalted butter, melted and slightly cooled
1 tablespoon vanilla extract
Lemon glaze:
1 cup plus 2 tablespoons powdered sugar
1/2 lemon zested and juiced
1 teaspoon water, plus more as needed
Garnish:
Fresh lavender petals or dried lavender
STEPS:
1.) Preheat the oven to 350 degrees. Place the oven rack in the middle. Lightly grease the donut pan with nonstick cooking spray.
2.) In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and tea leaves. Set aside.
3.) In a separate large mixing bowl, whisk together the eggs, milk, butter and vanilla. Add the flour mixture. Using a hand mixer on low speed, mix until just combined.
4.) Pour the batter into an 18-inch pastry bag. Cut the tip off the end, and pipe the batter into each mini donut mold, filling them two-thirds full.
5.) Place in the oven and bake for 18 to 20 minutes, rotating the pans halfway through cooking. Remove from the oven, and set onto a cooling rack to cool completely before removing the donuts.
6.) To make the glaze: In a small bowl, whisk together the powdered sugar, lemon zest, juice and 1 teaspoon of water. Add an additional 1 teaspoon of water at a time until desired consistency is reached. Dip the rounded side of each donut into the glaze. Place onto the cooling rack.
7.) Garnish with fresh lavender petals or with a sprinkling of dried lavender.
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