Mini Poppyseed Donuts with a Lime & Chili Glaze

mini donuts I am a firm believer that where there is a will, there is a way, although I usually am only good at applying this principle to food. Example- one time I really wanted lasagna, which meant I needed ricotta cheese, which I didn’t have. So I Googled how to make ricotta…and I made it.

mini donuts

These mini donuts came about in a similar fashion. I simultaneously really wanted lime poppyseed bread and donuts, but I also wanted something (semi) healthy and Mr. Runway Chef is always wanting something spicy. These mini donuts were moist, delicious and completely satisfied all our cravings! Another win for the will and the way!

mini donuts

 

Mini Poppyseed Donuts w/Lime & Chili Glaze

For Donuts:
1/3 cup milk
1/2 cup + 2 tbsp. whole wheat flour, sifted (or 3/4 cup all-purpose flour)
3/4 teaspoons baking powder
A pinch of salt
2 1/2 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
Zest of 1/2 a lime
1/2 tablespoon poppy seeds

For Glaze:
1/4 c. powdered sugar
The juice of half a lime (use more or less if you like a thinner or thicker consistency)
1/4 tsp. chili powder

Preheat the oven to 350 degrees.

With a mixer, cream together the butter and sugar. Add in the egg, zest, poppyseeds, salt and baking powder. Mix just until combined.

Next, sift in the flour and, as you begin mixing, pour in the milk. Turn off your mixer and hand stir just until all ingredients are combined.

Grease your donut pan. Then fill each indentation 3/4 of the way full. Bake for 6-9 minutes, or until a toothpick inserted comes out clean. Immediately remove them from the pan and allow to cool on a rack.

mini donuts

To make the glaze simply whisk together the powdered sugar, lime juice and the chili powder until it is smooth and it reaches your desired consistency.

Dunk your donuts in the glaze, one at a time, and then place back on the cooling rack to let the glaze harden.

Enjoy with a tall glass of milk or a hot cup of coffee!

mini donuts

Recipe adapted from The Novice Chef

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUpon