Mini Cake Doughnuts

Ingredients

• 1 teaspoon double-acting baking powder 
• 30 grams barley flour all-purpose
• 66 grams cane sugar 
• 1  eggs 
• 0.3 cup milk 
• 1 pinch nutmeg freshly ground
• 14 servings powdered sugar melted for coating
• 30 grams rye flour whole-wheat
• 0.5 teaspoon salt 
• 60 grams farro white all-purpose
• 2 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat the oven to 400°F and lightly grease a mini doughnut pan.
2. Sift the white spelt, rye, barley, and baking powder together.
3. Whisk in the sugar, nutmeg, and salt. Set aside.
4. In a separate bowl, whisk together the melted butter, milk, vanilla, and egg.
5. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
6. Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole.
7. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan.
8. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.
9. For gluten-free Mini Cake Doughnuts, replace all the flours with an equal weight of gluten-free all-purpose baking mix.For vegan Mini Cake Doughnuts, replace the butter with an equal amount of coconut oil; the milk with an equal amount of soy or almond milk; and the egg with 1/4 cup silken tofu.