photo of glazed mini donuts on a baking rack

National Doughnut Day was this past Friday. To celebrate, I made some mini baked donuts. Ever since purchasing my Norpro
Mini Donut Pan*, I’ve been scouring the internet for different mini baked donut recipes. So far I’ve tried two, which can be found here and here. This new recipe I used for these donuts were found on Sur La Table.

This recipe was easy to make, but it was a lot more like a cake than the other recipes I tried. While the other recipes had a texture that is more like a cross between a cake and a donut, these tasted just like little cakes put in donut shapes.  They tasted fine, just not what I was expecting for a baked donut. Also, they didn’t keep well. I didn’t like how they tasted the next day. Out of the donut recipes I’ve tried so far, my favorite baked donut recipe base so far is the one where I made them with chocolate ganache and sprinkles.

photo of glazed mini donuts

I’m not a big fan of glaze and frostings, so in the past, I was dipping my donuts in chocolate ganache. But this time, I wanted some spring/summer colors. So I made some glaze and added some food coloring. I also made some with chocolate ganache again.

photo of four glazed donuts on a plate

I loved how pretty they looked. I still don’t like the taste of the glaze, but it comes out so pretty. Also, the nice thing about the glaze is that it solidifies so that you can stack these donuts on top of each other.  The chocolate ganache is more of a semi-solid state so if you touch it, you’ll leave imprints on the glaze.

photo of glazed donuts stacked on a plate

 

overhead photo of mini baked donuts

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Baked Donuts

These baked donuts are so fun in mini form. I like to tint the glaze with food coloring to create spring colors.
Servings: 12 mini donuts
Prep Time: 28 minutes
Cook Time: 8 minutes
Total Time: 36 minutes
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Ingredients

Donuts

  • 2 cups cake flour, sifted
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tbsp unsalted butter, melted

Glaze

  • 1 cup confectioner’ s sugar
  • 1 1/2 tbsp fat free milk
  • 1/2 tsp vanilla extract

Instructions
 

How to Make the Donuts

  • Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.
  • In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter and beat until just combined. Fill each donut cup approximately 2/3 full.
  • Bake 7–8 minutes or until the top of the donuts spring back when touched (this is the timing for mini donuts. Not sure what the time is for full size ones). Let cool in pan for 4–5 minutes before removing. Finish donuts with chocolate ganache or vanilla glaze.

How to Make the Glaze

  • In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. If mixture is too thick, add a little more milk. If too thin, add more sugar.
  • You can add a couple of drops of food coloring for different colored glazes. Dip top of donuts in glaze and let the glaze set and dry before serving.

Notes

Recipe source: Sur La Table
Serving: 1mini donut, Calories: 201kcal, Carbohydrates: 38g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 222mg, Sugar: 23g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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