Print Recipe

Glazed Baked Mini-Donuts

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 1 dozen
Author: Mike

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

  • Preheat oven to 425 F.
  • Spray the donut pan with non-stick spray.
  • In large bowl, whisk the flour, sugar, baking powder, salt and nutmeg.
  • Stir in the the buttermilk, egg and butter until just combined. The dough will be slightly sticky and thick.
  • Place a slightly heaping tablespoon of dough into each donut cavity. Spread it out evenly with your finger to fill the circle.
  • 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)

  • Place all ingredients into a small shallow bowl and whisk until smooth.
  • 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)

  • Place all ingredients into the top of a double-boiler over low heat with 1" of water in the bottom pan.
  • Stir and melt completely. The mix should look shiny. If not, add a bit more corn syrup and stir.
  • Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.