You know what’s neat? If you put the word “baked” in front of “donut,” apparently it’s “healthy.”
…Or at least that’s what my research on baked donuts across the internet has lead me to believe. And these are “baked” and “little” so I think that means they’re twice as good for you 😉
Have you ever used rose water in your baking or cooking? It’s beautifully floral, but the key is to use only a small amount, because too much can make your food taste like perfume (much like cooking with lavender), which we, obviously, don’t want. I love, love, love it in these mini donuts. It gives them a unique and ever-so-dainty flavor of roses—perfect for Valentine’s Day!
I dipped them in a white chocolate glaze that I added just a tinge of red gel coloring to to make it pink. Actually, it’s the exact same ganache used to top this tart! (See? I told you I had a plan for the leftovers!) And there are sprinkles… lots of sprinkles!
When I’m not going for as much pink and as many sprinkles as possible, I will try these with a pistachio frosting, which I’m pretty sure will be phenomenal!
Preheat oven to 350 degrees. Grease a mini donut pan with no stick spray.
In a small bowl, combine the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the rose water and egg and beat for at least 5 minutes, until glossy, and the sugar has dissolved. Alternately mix in the flour mixture and milk, beginning and ending with the flour.
Pour the batter into a large Ziploc baggie and snip off one of the corners. Pipe the batter into the donut molds, filling them 1/2 to 3/4 of the way full. Bake for 10 minutes until set and springy.
While the donuts cool for a couple minutes, mix the ganache with a couple drops of red coloring until your desired pink hue is reached. (If your ganache has been refrigerated, heat it over low heat, stirring, until it's runny.)
To loosen the donuts, lightly grab them and twist back and forth. Dip the tops of the donuts into the glaze and place on a rack. Cover with sprinkles.