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Mini Donuts

Mini donuts
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Whip up a batch of baked mini donuts for non-stop fun! Decorate with glaze and toppings, or eat them plain right out of the oven.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • 4 tablespoons melted butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • For topping: 1 recipe Chocolate Glaze or Vanilla Glaze, or cinnamon sugar for sprinkling
  • Sprinkles, if desired

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Liberally grease 2 mini donut pans, enough for 24 mini donuts.
  3. In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined (resist the urge to overmix).
  4. Evenly divide the batter into the 24 donut holes so the holes are about half full: make sure not to overfill them! For mini donuts, we suggest using a pastry bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently spoon in the batter, then smooth out the tops with a spoon or your finger, but it gets messy with the very small holes in the mini donut pan.
  5. Bake 12 to 13 minutes until toothpick comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. Remove from the pan (using a knife to run around the edges as necessary). Transfer to a baking rack and allow to cool before glazing.
  6. If making glazed donuts, make the Chocolate Glaze or Vanilla Glaze in a medium bowl. Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl. Top with sprinkles.
  7. Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid. Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.

Find it online: https://www.acouplecooks.com/mini-donuts/