Baked Halloween donuts are a fun and festive treat to this season! This post contains two mini baked donut recipes.
My Friday afternoon was spent baking up a storm of Halloween inspired goodies. I made these pretty little baked donuts for my friend’s Hallow-Wine party. Mini baked donuts are cute, versatile and very tasty.
They are a nice alternative to cupcakes, cake pops, and macarons. They don’t require refrigeration, can be made in advance, and are very easy to transport. Once the glaze is set, these Halloween donuts can be easily stacked and carried away.
Baked Chocolate Donuts
Yield: 24 mini donuts
Ingredients
- 100 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon espresso powder
- 75 grams granulated sugar
- 15 grams unsalted butter, melted
- 1 large egg
- 100 grams whole milk
- 1 1/2 teaspoon vanilla paste
Chocolate Glaze:
- 3/4 cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 1 Tablespoon light corn syrup
- 2 teaspoon honey
- 2 Tablespoons whole milk
- 1 teaspoon vanilla paste
Instructions
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Preheat oven to 350 degrees F. Prepare a piping bag fitted with a small round tip. Lightly grease mini donut pan with cooking spray ( Pam, Baker’s Joy) or use a non stick donut pan.
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Sift together flour, cocoa powder, baking powder, salt and espresso powder. Place into a medium size bowl and whisk in sugar. Set aside.
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Whisk together melted butter, egg, milk and vanilla paste.
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Add wet ingredients to bowl of dry ingredients. Mix well until combined and there are no dry streaks of flour left.
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Fill prepared piping bag with batter. Pipe batter into prepared donut pans, filling mold a little over half full. Bake 8-10 minutes. Let cool in pan for 2 minutes before unmolding. Let donuts cool on rack before frosting or decorating.
Chocolate Glaze
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Melt together chocolate chips, butter, corn syrup, honey, and milk in the microwave at 15 second intervals. Once melted, add vanilla paste and stir until combined. Let sit for a couple minutes to thicken.
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Dip tops of donuts into the chocolate glaze. Sprinkle with your choice of topping (chocolate jimmies, chopped nuts) Let cool at room temperature for glaze to set.
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If glaze gets too stiff or thick, microwave at 15 second intervals until fluid. You can also flavor the glaze with extracts and oils.
Spice Donuts
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin spice
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla paste
Sugar Glaze
- 1 cup confectioners' sugar, sifted
- 2 Tablespoon whole milk
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla paste
- a couple drops of orange food coloring, if desired
Instructions
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Preheat oven to 350 degrees F. Lightly grease mini donut pan with cooking spray or vegetable oil. Prepare a piping bag with a small round tip.
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Sift together flour, baking powder, salt, cinnamon, and pumpkin spice powder. Set aside.
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In a large bowl, beat together sugar and egg until thick and light in color.
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Add dry ingredients to sugar egg mixture. Mix until combined.
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Whisk together oil, milk and paste paste. Add to batter in two additions until incorporated. Let batter stand for 3-5 minutes to thicken.
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Transfer batter to prepared piping bag. Pipe batter into donut pan filling each mold a little over half full. Bake 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let cool on rack until ready to decorate.
Sugar Glaze
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In a small bowl, mix together all the ingredients. Stir until smooth and thick. Add additional confectioner’s sugar if necessary.
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Dip tops on donut into the glaze. Decorate. Let cool on rack to set glaze.
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If glaze hardens too fast, microwave at 10 second intervals until fluid.
Last Thursday was an exciting and mementos day for me and The Little Epicurean. A photograph of my s’mores cupcake and a little snippet about my blog was mentioned in the Foods Section of the Los Angeles Times! I’ve never been so happy to see my name in print.
Organically Mo
I just recently found your blog and I am beyond impressed with your recipes. The photos alone make me drool at the computer.
Christine's Pantry
Congrats on your blog being mentioned in the newspaper.
Doughnuts look great.
Jo @ including cake
gorgeous photo- just saw it on Tastespotting and thought i’d say hello!
the little epicurean
@Christine- Thank you!
@Organically Mo- I’m glad you found my blog! Thanks! Looking at the photos make me pretty hungry too.
@Jo- Hello! Thanks for stopping by :)
Breanna
A good friend of mine has recently gotten me hooked on food blogs and yours is at the top of my follow list. Those doughnuts look amazing and I’m going to try them at my next get together. I do want to know, where did you get that awesome spiderweb cake stand? I want one.
the little epicurean
@Breanna- Thanks for following! I found the spiderweb cake stand last year at a store called Home Goods. I also saw it at TJ Maxx this year. Its such a steal, I think it was $12! Hope you are able to find it. :)
Jesica @ Pencil Kitchen
Those colours! Amazing!
Carole from Carole's Chatter
Hi there! I’m Carole from Carole’s Chatter. I’ve been following your blog for a while now. I think you do really creative things with food. I wondered if you would like to join the group of bloggers who share their posts on a monthly basis via Food on Friday. I host this link up on the second Friday of each month. Every month there are a few different themes. This month they are Holiday Favorites, Tomatoes, Using Leftovers and Brussel Sprouts. If you would like to check it out just hop on over to Carole’s Chatter. We would all love to see you there. Cheers