Clementine cream mini donuts recipe

Ingredients

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 1½ cups all-purpose flour, sifted
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons butter, room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 tablespoon clementine juice
• 1 large clementine zest

• 1 tablespoon heavy cream
• 1 tablespoon clementine juice
• 2 teaspoons clementine zest
• 1 cup powdered sugar

• 1 clementine zest, to taste (optional)

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg, clementine juice, and clementine zest. Beat for 30 seconds, scraping down the bowl as needed.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
If using Mini-Donut Pans
5. Carefully fill each donut indentation ¾ full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
If using an Electric mini-Donut Maker
6. Carefully fill each donut indentation ¾ full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together cream and clementine juice. Add in clementine zest and powdered sugar, whisking until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Sprinkle the tops lightly with clementine zest, if desired. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.