Prepare loads of mini baked donuts for endless fun! Decorate with icing and toppings or eat straight out of the oven.
Looking for a festive treat? Look no further than these baked goods Mini Donuts! These sweet little rings are chewy and cinnamon flavored, like a donut but baked. Top them with frosting and sprinkles, and what could be more fun? It’s the perfect treat for birthdays and parties. We made these for our son’s donut birthday party and they were a hit! How to do it.
What you need for mini donuts
The easiest way to make mini donuts at home? Baked donuts in the oven! Instead of frying the batter, make a quick batter and pour it into a mini donut pan. For this recipe, you will need two mini donut pans to make a total of 24 donuts (or half the recipe out of 12). Here are the materials and ingredients you will need:
- 2 Mini Donut Shapes: These are widely available on Target or online
- piping bag: we highly recommend a piping bag to pipe the batter into the donut shape; see below
- Plain Flour
- granulated sugar
- Cinammon
- baking powder and salt
- egg
- butter
- milk
- Vanilla
Tips for filling the donut pan
The dough for the mini donuts is similar to a cake: Mix the wet ingredients with the dry ingredients and stir. You will find that this results in a very sticky dough. So the hardest part of this mini donut recipe is filling the mold. Here are some tips on how to do this:
- Use a piping bag. The easiest way is to use a piping bag to neatly pour the batter into the donut mold. Since the holes for the mini donuts are very small and the dough is sticky, we highly recommend this. (You can use a spoon, but it gets a little messy.)
- Fill the donut holes halfway. Fill the holes about halfway and divide the batter evenly among the 24 donuts. Looks like there isn’t enough batter, but fear not! Donuts rise in the oven.
Mini Donut Fillings
These mini donuts are incredibly delicious: sweet and flavored with cinnamon! But if you want to make it more like a real bakery-style donut, try these donuts with a quick glaze! The frosting is quick and easy to prepare: and it turns out rich and creamy. Here are some options for baked donut toppings:
- Cinnamon Sugar: Sprinkle with some cinnamon sugar or dip in melted butter, then place both sides in a plate with cinnamon sugar (for baked goods).
- granulated sugar: Place each cooled donut individually in a sealed bag lined with powdered sugar and shake gently until coated.
- Chocolateglaze: Try this quick and easy chocolate frosting
- Vanilla Frosting: This vanilla icing is quick and delicious, and you can add food coloring for fun colors.
storage information
Once you’ve made your mini donuts, what’s the easiest way to store them? Here’s what you should know about storing these goodies:
- Donuts are best kept unglazed. If you’re going ahead, consider freezing or refrigerating the unglazed donuts and then frosting or topping them as close to serving as possible.
- Storage at room temperature: Store glazed or unglazed donuts at room temperature in an airtight container with the lid open for up to 2 days to prevent them from becoming soggy. When they start to dry out (or are not glazed) you can close the lid.
- Frozen storage: Freeze unglazed baked donuts in a sealed container for up to 2 months; thaw and bring to room temperature before freezing.
More pastries
Do you love to bake festive treats? Here are a few others you might like:
This mini donut recipe is…
Vegetarian.
The description
Prepare loads of mini baked donuts for endless fun! Decorate with icing and toppings or eat straight out of the oven.
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons Cinammon
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg
- 4 tablespoons melted butter
- ¾ cup milk
- 1 teaspoon vanilla extract
- For the filling: 1 recipe Chocolate Frosting or Vanilla Frosting or Cinnamon Sugar for dusting
- Pour if desired
- Preheat the oven to 350 degrees Fahrenheit.
- Generously grease 2 mini donut molds, enough for 24 mini donuts.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, beat the egg, then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients to the dry ingredients and stir with a spoon until just combined (resist the urge to mix too vigorously).
- Divide the batter evenly into the 24 donut holes so the holes are half full: be careful not to overfill! For mini donuts, we recommend using a piping bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently pour in the batter and then smooth down the tops with a spoon or your finger, but this gets messy with the very small holes in the mini donut pan.
- Bake until a toothpick comes out clean, 12 to 13 minutes, flipping top and bottom pans halfway through baking. Allow to cool in the pan for 10 minutes before removing from the mold. Remove from the pan (use a knife around the edges if necessary). Place on a wire rack and let cool before freezing.
- If you’re making glazed donuts, prepare chocolate frosting or vanilla frosting in a medium bowl. Dip the donuts in the frosting, turning them as you remove them to allow the excess frosting to drip back into the bowl. Garnish with sprinkles.
- Storage Instructions: Store fully cooled donuts at room temperature in a sealed container with the lid open for up to 2 days to prevent soggy. When they start to dry out (or are not glazed) you can close the lid. Freeze unglazed baked donuts in a sealed container for up to 2 months; thaw and bring to room temperature before freezing.
- Category: Dessert
- Method: Cooked
- Kitchen: donuts
- Diet: vegetarian
