Baked donuts are seriously the best, it tastes like eating cake, but in donut form. Go crazy with frosting and toppings. I typically use a chocolate garnish or a vanilla buttercream, and alternate between sprinkles, coconut flakes, or chopped pecans. The only other item you’ll need is a mini-donut pan. Enjoy!
Mini Donuts
Prep time
Cook time
Total time
Batter yields about 15 donuts. Use a piping bag to help you evenly distribute batter into donut pan.
Author: Dara Boxer
Serves: 15
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup buttermilk
- ¼ cup whole milk
- 6 tablespoons unsalted butter, at room temperature
- ½ cup sugar
- 1 egg
Instructions
- Preheat an oven to 350°F. Spray wells of a mini donut pan with baking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
- In the bowl of an electric mixer fitted with the paddle, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and beat on medium speed until combined.
- Add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just blended.
- Using a piping bag, pipe about 1 tablespoon of dough into each well. Bake until a toothpick inserted into the donuts comes out clean, about 8 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 5 minutes, then invert the pan onto the rack and lift off the pan.
- Wash and dry the pan and repeat with the remaining batter.