Mini Donuts
These Mini Donuts are adorable vanilla cake bites with a hint of nutmeg. Sweet glaze and sprinkles complete the perfect treat in one bite!
Equipment
- large bowl
- whisk
- silicone spatula
- piping bag
- mini donut pan
- cooling rack
- small bowl
Ingredients
Donut Batter
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ½ cup plain Greek yogurt *can substitute sour cream
- ¼ cup unsalted butter melted
- 1 egg
- 1 teaspoon vanilla extract
- *optional sprinkles and food coloring for glaze
Vanilla Glaze
- 2 cups confectioners sugar
- 2 tablespoons heavy cream *can substitute milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and nutmeg together until combined.
- Next add the Greek yogurt, melted butter, and vanilla to the bowl and whisk until almost formed into a dough then switch to a silicone spatula to fully combine the dough. Try not to overmix just ensure there are no dry ingredients visible.
- Prepare a mini donut pan with a generous amount of vegetable shortening. (This step is very important or your donuts will stick to the pan!)
- Fill a piping bag or a zip lock bag with the corner cut out and fill each well of the donut pan to about ¾ full. Do not overfill or the donuts will resemble mini muffins.
- Bake donuts for 8-10 minutes or until a cake tester comes out clean.Allow donuts to rest in the pan for 5 minutes and then transfer them to a cooling rack to fully cool before glazing.
- In a small deep bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth with no lumps. If desired tint with a drop of food coloring.
- Place a cooling rack over a baking sheet lined with wax paper (for easy cleanup). Dip donuts in glaze allowing excess to drip back into the bowl and garnish with sprinkles if desired. Allow to set on the cooling rack and enjoy!
Notes
expert tips
- This mini donut recipe is very simple, the main tip is to properly prepare your mini donut pan to ensure the clean release by using a generous amount of vegetable shortening.
- Don’t overfill the pan with donut batter. Fill only to about ¾ or you will end up with mini muffins.
- Feel free to dip these donuts in chocolate glaze or ganache or even brush them with butter and then dip them in a cinnamon sugar mixture. You can even make them into donut holes using a donut hole pan or even full-sized donuts, but you will have to adjust the baking time!
- Fresh mini donuts are best eaten the day they are made but can be stored in the refrigerator in an airtight container for 3-4 days and brought to room temperature before eating.
Nutrition
Calories: 101kcalCarbohydrates: 18gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 52mgPotassium: 16mgFiber: 0.1gSugar: 14gVitamin A: 88IUVitamin C: 0.01mgCalcium: 8mgIron: 0.3mg
Tried this recipe?Let us know how it was!