Monday, December 20, 2010

Mint Glazed Mini Doughnuts

I had a heck of a time with making doughnuts. The first two recipes I tried were for baked chocolate ones and both were fails. This left me with no choice but to overcome my fear of frying them. So I did.

And to be honest. It wasn't anything to be afraid of. Easy peasy.

I used THIS recipe and the doughnuts came out with a medium density and very tasty. The only change I made was to add Rose extract. Once I moved away from the chocolate baked version I decided to go with a rose flavored doughnut and mint flavor glaze. Well of course the mint glaze overpowered the rose flavor. Duh. I am blaming that on overexposure to extract fumes.

I used a small doughnut cutter to shape the doughnuts and of course I saved the holes to fry up as well.

We are buried in snow here in the German countryside so I was inspired to decorate them with a pastel wintery wonderland motif.

For the Mint Glaze:


  • 1/4 cup milk
  • 1 teaspoon rose extract
  • 3 cups confectionary sugar - sifted
  • A few drops of Wilton's White White


  • Before you start making the glaze, organize all your decorations. The glaze dried fast so you need to work fast, having everything set up beforehand. I split my decorations into small wide bowls.
  • In a double boiler heat milk and extract over medium heat.
  • Slowly stir in the sugar until a smooth glaze forms.
  • Add the food coloring and stir until mixed in. Turn heat down to low.
  • One at a time dip the doughnuts in,hold the dipped doughnuts over the pan to drip off the excess glaze. Then immediately dip the glazed doughnut into the decorations (sprinkles, glitter, pearls, etc.)


  1. gorgeous - what beautiful colors!

  2. Where did you find the donut cutter? and what size is it?

    1. At Broadway Panhandler in NYC and the cutter is about 2 inches in diameter.


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