******Watch the video: Sandwich Maker Donuts
“You can really make donuts in your dorm room?” is a common question I get from people. If a vision of splattering grease or rolling dough and baking it in the oven are the only donut making options you have been exposed to, then the questions posed is definitely valid. Neither of these baking-methods are obviously dorm-cooking conducive, so an alternative method must me sought.
As I was baking deprived and craving donuts at the same time, I decided to take a crack at it. I have experimented making pancakes and banana bread in my sandwich maker, so I figured, “Why not try making donuts?”
While searching for ideas, I discovered a recipe for Cinnamon Sugar Donut Muffins posted on mykitchenintherockies.com. These donuts were baked in a conventional oven, but I decided to try making them in my sandwich maker anyhow. The results were better than anticipated! I tweaked the recipe a little and added a chocolate version because I bought some Ghirardelli dark melting chocolate on sale the other day, and who doesn’t like chocolate-covered donuts? It is some of the most delectably smooth chocolate I have ever tasted, and it melts perfectly in the microwave well-suited for dipping. I only dipped half the donut in chocolate, but in hindsight, I would cover the whole things with dark, creamy goodness!
Since baking in a sandwich maker may be a new concept to many, I decided to create a Sandwich Maker Donuts Video in order to follow along. The recipe is also included below for further reference.
SANDWICH MAKER DONUTS (Chocolate/Cinnamon): Adapt-a-Recipe
Serves 6 (depending on how hungry you are…)
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1/3 cup butter (melted)
- 3/4 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 2 cups flour
- 3/4 cup milk
- 2 tbsp cream cheese
Dipping Option #1: Chocolate
- 3/4 cup Ghirardelli chocolate dark melting wafers
Dipping Option #2: Cinnamon Sugar
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 1 tsp cinnamon
Stir together melted butter and sugar. Mix in the egg. Add the salt, baking powder, nutmeg, and cinnamon. Next comes the flour. Stir after this, but the batter will be really thick until you add the milk. Whip the cream cheese in a separate bowl and then combine with the rest of the batter. Drop batter by 1/3 cup into a cold sandwich maker that is greased with cooking spray. Cook until the indicator light changes color or for approximately 5 minutes. (It is better to over-cook a little than undercook them or they will stick to the sandwich maker and be a pain to peel off of the cooking plates.) Carefully take the donuts out of the maker with a knife or fork, and place on a rack or tray to cool. Cut in half if desired and dip in either of the toppings before transferring to wax paper to cool completely, or just to have a temporary place to set them before they get gobbled up by your friends.
For the chocolate, dunk half way, or completely into the chocolate.
For the cinnamon sugar version. Fully immerse the donuts in a separate bowl with the melted butter and then dip in the cinnamon sugar mixture which should be in a different bowl or shallow pan.
These are best eaten fresh, but left-overs are never usually an issue.