Ingredients
Scale
- 1/3 c. milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 1/4 vanilla bean
- Topping
- 5 tbsp. unsalted butter, melted
- 1/3 c. pure cane sugar
- 1 1/2 tsp. cinnamon
- 1/3 c. powdered sugar
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, egg, and vanilla bean seeds until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray mini muffin tin pan. Evenly distribute batter.
- Bake for 9 minutes. Allow to cool at least 1 minute before removing from tin and placing on a cooling rack to cool completely.
- Meanwhile, make topping. Melt butter. In a small bowl, mix together cinnamon and sugar. In a separate bowl, add in powdered sugar.
- Dip each donut hole in butter before either coating in the cinnamon/sugar mixture or powdered sugar mixture (10 of each). Place back on cooling rack until dried. Best served same day. If storing leftovers, lightly cover.
