6
MINI DONUT BAKING TIPS
• Recipes may be doubled.
• Sift all dry ingredients together. It is not necessary to beat egg yolks and milk separately.
Just add them to the combined flour mixture and use a whisk or mixer to blend
the ingredients well.
• Do not open the Mini Donut Maker during the first minute of baking or the mini donut
will separate. Completely bake the mini donut before removing.
• When a mini donut is done, the top lid should lift easily. Lift gently; if it pulls,
continue cooking for 1 minute and test again.
• When preparing mini donut batter, do not over-mix or mini donuts will be tough.
Stir batter only until large lumps of dry ingredients disappear.
• The optimal amount of batter to produce a full-shaped mini donut, without overflowing,
will vary with different mini donut batters.
• For more evenly shaped mini donuts, spread thick batters to the outer edge
of the cooking plate using a heat-proof rubber spatula or other non-metallic utensil before
closing the lid.
• To retain crispness, move baked mini donuts to a paper napkin or a wire cooling rack
to absorb any condensation. To keep mini donuts hot, place in an ovenproof dish
on an oven rack and warm at about 200-250° F (90-120° C). Mini Donuts will keep
for about 20 minutes before they begin to dry out.
• Add fun glazes and toppings to cooled mini donuts. See Mini Donut Glazes and Toppings
section in the Recipe section of this Instruction Manual.
• Baked mini donuts freeze well. Cool completely on a wire rack. Store in a plastic freezer
bag or in a covered container. Thaw frozen mini donuts in a toaster oven until hot
and crisp or place in a microwave oven for 10 seconds. Do not over-cook.
• Add glazes and toppings to the thawed donuts.
For lower sugar mini donuts:
• Use sugar substitutes.
• Use sugar-free maple syrup.
• Use sugar-free or no sugar added jello, puddings, jellies, jams, etc. for flavorings
and toppings.
For lower fat, lower cholesterol mini donuts:
• Use skim milk.
• Adapt recipes by eliminating the egg yolk. Always use liquid vegetable oils
such as canola, corn or sunflower, instead of butter.
For higher fiber mini donuts:
• Substitute 1⁄2 cup or more of white flour with whole-wheat flour.
• Substitute 1⁄4 cup of white flour with wheat or oat bran.
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