These mini donuts use a light separated-egg batter flavored with vanilla, then receive a cinnamon-sugar coating. The recipe makes 48 mini donuts.
Donut Ingredients
- 25 grams self-rising flour
- 1 teaspoon baking powder
- 1 tablespoon Natvia Baking Blend sweetener
- 2 large eggs, separated
- 1 teaspoon vanilla essence
- 1 tablespoon vanilla Skinny Syrup
- Nonstick cooking spray
Topping
- 5 teaspoons caster sugar
- ½ teaspoon cinnamon
- Butter-flavored cooking spray
Instructions
- Preheat the oven to 160°C. Coat mini donut molds with nonstick cooking spray.
- Sift the self-rising flour, sweetener, and baking powder together.
- Mix in the egg yolks, vanilla essence, and vanilla syrup.
- Whisk the egg whites with an electric mixer until stiff.
- Gently fold the egg whites into the batter.
- Divide the mixture among 48 mini donut cavities.
- Bake for 10 minutes, until the centers contain no wet batter and reach 160°F (71°C).
- Cool briefly, then turn out the donuts.
- Mix the caster sugar and cinnamon.
- Lightly coat the donut tops with butter-flavored cooking spray and dip them in the cinnamon sugar.
Yield
Makes 48 mini donuts, or 6 portions of 8.
