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
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Serves: 15
Batter yields about 15 donuts. Use a piping bag to help you evenly distribute batter into donut pan.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 6 tablespoons unsalted butter, at room temperature
- 1/2 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.