I feel like I am having a Jerry Seinfeld moment when I ask, “What is the deal with doughnuts for breakfast?”
But seriously, who decided these would be a good breakfast food? Logic would tell you a doughnut should most likely be a dessert. I don’t know if I want to hug or hurt the person that came up with doughnuts for breakfast.
I just feel so guilty when I have a doughnut for breakfast. My old lady brain is telling me I should have had some fruit or yogurt, not the deep fried wonder that is the blueberry cake doughnut from Dunkin D’s (Mike and I go to Dunkin Donuts so often for coffee that we gave it a nickname).
If you share my conflict over having doughnuts for breakfast, I have good news. I found a way to not feel that bad about saying yes to a doughnut in the AM. I made them mini and I baked them!!!
So now you don’t have to muster your willpower when faced with such challenging early morning decisions. Why say no when it feels so good to say yes?!?
- For the Doughnuts:
- 1 Cup All-Purpose Flour
- 1/3 Cup Granulated Sugar
- ½ Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2 Tablespoons Cold Unsalted Butter
- ½ Cup Buttermilk
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- ¼ Cup Pomegranate Seeds (optional)
- For the Glaze:
- 1 Tablespoon Milk
- 2 Tablespoons Pomegranate Juice
- ¾ Cup Powdered Sugar
- Pomegranate Seeds and Coconut Flakes for topping
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Use your fingers to work the cold butter into the flour mixture until it resembles a fine meal.
- In a small bowl, whisk together the buttermilk, egg, vanilla, and pomegranate seeds. Add the wet to the dry, mix well.
- Grease two mini doughnut baking pans. Add the batter to a plastic sealable sandwich bag. Seal the bag and cut one of the corners of the bag off. Pipe the batter into the greased pans. Fill each cavity about ½ the way.
- Bake the doughnuts for fifteen minutes until golden around the edges.
- While the doughnuts bake, whisk together powdered sugar, milk, and pomegranate juice. Note: Just slightly squeeze a quarter of a pomegranate and the juice will release.
- Let the doughnuts cool slightly before dipping them into the glaze. Place the glazed doughnuts on a wire rack with a paper towel underneath. Top doughnuts with pomegranate seeds and coconut flakes while the glaze is still slightly wet. Serve immediately.
Doughnut Recipe adapted from Eat Live Run.