Glazed Baked Mini-Donuts

Every few weeks Anita and I like to make something new and fun for her to take into work to share with her co-workers. This time we definitely tried something new for us, making baked mini-donuts. They turned out to be incredibly easy to make. We glazed some with a vanilla glaze and some with a chocolate glaze. Some got covered in sprinkles. Some didn’t. They were great and everyone enjoyed them!
We actually ended up make three dozen mini donuts because making three is actually just as easy as making one. Both glazes are simple to make. You can’t mess around once you start glazing the donuts, though. As soon as the glaze is ready start dipping those donuts! If you wait too long the glaze will set up and you’ll get nothing but donut sadness.

I used the 12-cavity mini donut pan made by Wilton.

Glazed Baked Mini-Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
For the baked mini-donuts
  • 1 cup cake flour, sifted
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup buttermilk
  • 1 egg, lightly beaten
  • 1 tablespoon butter, melted
  • Non-stick spray
  • Mini donut baking pan
For the vanilla glaze (makes enough for 12 mini-donuts)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 small pinch Kosher salt
  • 1 tablespoon whole milk or half-and-half
For the chocolate glaze (makes enough for 12 mini-donuts)
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons unstaled butter
  • 1 tablespoon light corn syrup (you might need a bit more)
  • 1/4 teaspoon vanilla extract
Instructions
For the baked mini-donuts
  1. Preheat oven to 425 F.
  2. Spray the donut pan with non-stick spray.
  3. In large bowl, whisk the flour, sugar, baking powder, salt and nutmeg.
  4. Stir in the the buttermilk, egg and butter until just combined. The dough will be slightly sticky and thick.
  5. Place a slightly heaping tablespoon of dough into each donut cavity. Spread it out evenly with your finger to fill the circle.
  6. Bake 6-7 minutes or until donut tops are spongy. Cool in pan for 3 minutes then transfer to cooling racks. Apply glaze only after donuts have cooled completely.
For the vanilla glaze (makes enough for 12 mini-donuts)
  1. Place all ingredients into a small shallow bowl and whisk until smooth.
  2. Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.
For the chocolate glaze (makes enough for 12 mini-donuts)
  1. Place all ingredients into the top of a double-boiler over low heat with 1" of water in the bottom pan.
  2. Stir and melt completely. The mix should look shiny. If not, add a bit more corn syrup and stir.
  3. Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.

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