Baked Mini Donuts
These baked mini donuts are dipped in melted butter and tossed in cinnamon sugar. With a touch of nutmeg, they taste like old fashioned donuts!Yield: 21 mini donuts
Servings: 5 people
Ingredients
- 1 cup all-purpose flour (130 g)
- ¼ cup granulated sugar (50 g)
- 3 Tablespoon light brown sugar (35 g)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 Tablespoon unsalted butter (14 g), melted
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla extract or vanilla paste
Coating:
- 2 Tablespoon unsalted butter (28 g), melted
- ¾ cup granulated sugar (150 g)
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, or more to taste
Instructions
- Preheat oven to 350° F.
- In a large bowl, whisk together flour, sugars, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In another bowl, whisk together melted butter, egg, milk, and vanilla.
- Pour wet mixture into dry mixture and combine with a spatula. Mix until smooth.
- Transfer batter to a piping bag with a small round tip. Fill donut pans a little less than ⅔ full. Do not overfill.
- Bake for 8-10 minutes, until toothpick inserted in cake comes out clean. Let cool in pan for 2 minutes before unmolding.
Coating:
- Have melted butter in a shallow bowl. In another bowl, whisk together sugar, cinnamon, and nutmeg.
- Dip both sides of donut lightly in melted butter. Toss buttered donut in sugar mixture until both sides are generously coated. Eat donuts warm or let cool to room temperature.
Notes
Equipment:
- I use this nonstick mini donut pan
- I recommend these disposable piping bags and this piping tip set
- You may have trouble unmolding donuts if pan is not greased well. Invert donut pan and tap one end hard against sturdy surface. The donuts should release from pan with enough pressure.
- Do not try to pick out the donuts. They will likely fall apart.