I bought a mini dough­nut pan last year dur­ing a trip to Japan from Muji (a large chain retail store). It looked too cute I had to buy it — that is what usu­ally hap­pens when I shop in Japan. A lit­tle recipe book­let was also included with the sil­i­cone pan. So I decided to try out this recipe.

The gar­nish seems like a lot of work for these lit­tle dough­nuts but for me, that is the fun part of the recipe. I was sur­prised the recipe didn’t call for any leav­en­ing agents and so lit­tle flour but they turned out great. It was kind of messy get­ting the bat­ter into the moulds, it might bet­ter to pipe the bat­ter if you plan to make mul­ti­ple batches. Since I used a sil­i­cone pan, I didn’t grease it, so if you are using a metal pan you might have to grease and dust the pan before fill­ing with bat­ter. The dough­nuts tasted like a dense choco­late cake. Their mini size makes them so fun to eat. The choco­late chips were the “dou­ble choco­late” part of the recipe, which was good, the dough­nuts were very choco­laty but not too sweet. The gar­nish added a nice tex­ture to the dough­nuts, espe­cially the nuts, they added crunch and a nutty flavour. Con­sid­er­ing that they are baked dough­nuts, I would say they taste pretty good with­out the deep-frying. It is good to have recipes that you know you can enjoy more of with­out feel­ing guilty.

I rec­om­mend try­ing this recipe!