Use and Care Manual

ENGLISH
10
RED VELVET CAKE DONUTS
• ¼ Cup Butter
• ¾ Cup White,
Granulated Sugar
• 1 Egg
• ½ Cup Buttermilk
• 1 Tbsp. Red Food
Coloring
• ½ Tsp. Vanilla Extract
• ¾ Tsp. Baking Soda
• 1½ Tsp. Distilled
White Vinegar
• 1 Cup All-
Purpose Flour
• 2½ Tbsp.
Unsweetened
Cocoa Powder
• ½ Tsp. Salt
Preheat the MINI DONUT BAKERY as directed.
In a large bowl, beat the butter and sugar with
an electric mixer until light and uy.
Mix in the egg, buttermilk, red food coloring and vanilla.
Stir in the baking soda and vinegar.
Combine the our, cocoa powder and salt;
stir into the batter just until blended.
Carefully pour mixture into pastry wells.
Close the Lid and cook for 5-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired.
APPLESAUCE DONUTS
• ¾ Cup White Sugar
• 2 Tbsp. Butter,
softened
• 2 Eggs
• ¾ Cup Applesauce
• 4 Cups All-Purpose
Flour, sifted
• 2 Tsp. Baking Powder
• 1 Tsp. Salt
• ½ Tsp. Baking Soda
• ½ Tsp. Ground Mace
• ½ Tsp. Ground
Cinnamon
• ½ Cup Buttermilk
• ¼ Cup White Sugar
& Cinnamon Mixture
for topping
Preheat the MINI DONUT BAKERY as directed.
In a large bowl, beat together white sugar,
butter, eggs and applesauce.
In a separate bowl, stir together our, baking
powder, salt, baking soda, mace and cinnamon.
Stir our mixture into the egg mixture
alternately with the buttermilk.
Mix until a sti dough is formed.
Carefully ll each pastry well with dough.
Close the Lid and cook for 5-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic spoon.
Place on plate and sprinkle with sugar & cinnamon mixture.
Allow to cool & serve.