Mini Cakes & Doughnuts

Recipe

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6 Servings

Purée Bread Mix: Rubicon or Darlington, 1 cup (140g)

Rubicon Purée Bread Flavoring Mix: Cinnamon roll, chocolate, lemon, apple spice or honey wheat*, 1/4 cup

Salted butter: 2T

Hot water (170-185°F): 1 cup, 2T

Glaze, icing, pudding or other topping: as needed


*For glazed or churro doughnuts, use honey wheat flavoring.

12 Servings

Purée Bread Mix: Rubicon or Darlington, 2 cups (280g)

Rubicon Purée Bread Flavoring Mix: Cinnamon roll, chocolate, lemon, apple spice or honey wheat*, 1/2 cup

Salted butter: 4T

Hot water (170-185°F): 2.25 cups

Glaze, icing, pudding or other topping: as needed


*For glazed or churro doughnuts, use honey wheat flavoring.

Mini Cake Preparation 

1. Combine purée bread mix and flavoring mix in a mixing bowl. Break butter up into small pieces and add to mix. Slowly whisk in the hot water until well blended. Let sit for 5 minutes. 

2. Spray muffin tin with food release spray. Using a #16 scoop, scoop mix into each muffin tin and flatten with back of scoop to press the bread into the tin. Cover and hold until ready to serve. 

3. If serving warm, put covered muffin tin in 350°F convection oven for 5 minutes. 

4. Turn muffin tin onto sheet tray to release the cakes. 

5. Add desired topping such as caramel sauce or cinnamon. 


Doughnuts Preparation 

Follow steps 1-4 above. 

5. Liberally brush prepared glaze over each doughnut. 

6. If making churro doughnuts, sprinkle cinnamon sugar mixture over glaze. 

7. Using a gloved finger, make indents in the middle of each doughnut. 

Try this simple glaze recipe!

Mix together 1/2 cup powdered sugar and 2T milk. Add in 2T melted butter. Drizzle and serve.

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