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Our simple and compact ovens can put out up to 1200 mini donuts per hour! Imagine the profits! (See Details) Safe and Easy - no hot oil required Small footprint of 14.25" x 20" (13 1/2" H) Portable - 120V, plugs in anywhere Includes the following: Sugar Bottle Funnel Marketing Materials (Point of Sale) Attractive State Fair® Oven Clings Easy operating & cleaning instructions Choose.
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"Our simple and compact ovens can put out up to 1200 mini donuts per hour! Imagine the profits! (See Details) Safe and Easy - no hot oil required Small footprint of 14.25" x 20" (13 1/2" H) Portable - 120V, plugs in anywhere Includes the following: Sugar Bottle Funnel Marketing Materials (Point of Sale) Attractive Stat
QCS COMMERCIAL MINI DONUT/CONVEYOR TOASTER OVEN
Instructions. Preheat the oven to 425 degrees fahrenheit. In a large bowl combine the cake mix and pumpkin puree. Mix until fully combined and no powdered cake mix remains. In a 12-mini donut baking pan, evenly scoop the donut dough into the pan approximately ¾ the way full.
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Stir together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the egg, sour cream, milk, 1 tablespoon melted butter, vanilla, and ground cinnamon to the dry ingredients and whisk until well combined with no dry patches. Transfer the batter into a piping bag and snip off the tip.
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Spray a mini donut pan with a non-stick spray. Spoon batter into donut pan filling each compartment ¾ full. Bake in a preheated 350 degree oven for 10-12 minutes. Let cool for 2 minutes and then remove from pan. When donuts are completely cooled, roll each donut in powdered sugar. Tap off excess sugar.
Baked Mini Donut Recipe
Instructions. Preheat oven to 400 degrees and lightly spray or brush a mini doughnut pan with cooking oil. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add lightly beaten egg, milk, melted butter, and vanilla to flour mixture and stir until just combined, taking care not to over-mix.
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100% ROI after selling 4 cases at $5 per 1/2 dozen serving. QVS-1200 MINI DONUT OVEN. SUGAR BOTTLE. MARKETING MATERIALS *. 4 CASES OF MINI DONUTS. 1 CASE OF MINI DONUT BAGS. 1 20# CASE OF CINNAMON & SUGAR. *Choose your marketing materials below. SEE Point of Sale options.
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Bake for about 7 minutes. Remove from oven and take each donut out of the pan. Melt remaining 2 tablespoons butter with 1/4 cup brown sugar in a small saucepan over medium heat. Stir in chocolate chips until melted. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil.
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Donuts. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine.
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Preheat the oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners. Make the doughnuts: Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and sugar together in a third bowl using an electric mixer until smooth and creamy.
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Prep the pan. Preheat the oven to 425°F and coat a mini-doughnut pan with cooking spray. Whisk the dry ingredients together. In a large bowl, whisk the flour, sugar, baking powder and salt. For uber-light doughnuts, you can sift these together instead of just whisking them. Add the wet ingredients.
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Step 1: Whisk wet and dry ingredients. Whisk the flour, baking powder, salt, and baking soda in a medium bowl. Next, in a separate bowl, whisk the melted butter, egg, sugar, milk, vanilla extract, and sour cream until thoroughly combined. Step 2: Combine wet ingredients and dry mixtures in a large bowl.
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Bake for 7-10 minutes. STEP FIVE: While the donuts cool, melt butter, chocolate chips, and milk over a small pan on the stove. Remove from heat then whisk in the powdered sugar. STEP SIX: Transfer the icing to a small bowl. Dip the donuts upside down into the glaze, covering the top of each donut.
Mini Donut Machine
Step 1: Preheat the oven to 160°C (140°C, gas mark 3) Lightly brush the mini doughnut tin with oil or melted butter to prevent the doughnuts from sticking. Step 2: In a bowl mix together the flour, baking powder, salt and caster sugar until fully incorporated. Step 3:
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Bake at 325ºF for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes. Allow to cool just slightly before dipping in topping. Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then roll in cinnamon and sugar.
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Instructions. Preheat an oven to 180c (350f) and prep a mini donut pan on the side. Into a big mixing bowl, add the buttermilk, eggs, vegetable oil, and vanilla extract and mix until well combined. Then add the flour, baking powder , baking soda, kosher salt, sugar, and cinnamon, and mix with a whisk until combined.
