[ baked mini donuts ]

20140318-130518.jpgI was recently wandering through Sur La Table (as I tend to do just for fun), and snatched up this mini donut tray on sale. I’d never made donuts before, or even really thought about it but it was too adorable to pass up. Turns out making baked donuts is pretty easy , and it worked like a charm. The small size makes it easy to satisfy my sweet tooth without bingeing on a whole donut, and baking them instead of frying makes them much lighter on the stomach.

Ingredients: makes 24-30 mini donuts (I used the recipe that came on the back of the donut tray package, with a few modifications)

  • 1 1/4 cups flour (the recipe called for cake flour, but I used regular flour and it was a-ok)
  • 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg (this is what gives it that cakey bakery donut taste, but if you find the flavour too strong you can reduce the amount)
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk (Tip: if you don’t want to buy buttermilk, just mix some plain yoghurt with a little water until it has the consistency of buttermilk)
  • 1 egg, lightly beaten
  • 1 1/2 tablespoons butter, melted


Preheat oven to 425 degrees F and spray the donut tray lightly with non stick cooking spray.

In a medium bowl, mix together the flour, sugar, baking powder, nutmeg and salt. Add the buttermilk, egg and butter and stir until just combined.



Fill the donut tray about half full with batter. I scooped my batter into a pastry bag, and cut a hole in the tip to make piping them into the donut shapes easier. Don’t fill it all the way because if they puff up too much, the donut hole gets closed off.

20140318-093426.jpgBake 5-6 minutes, until the tops feel springy to touch. Allow them to cool for about 5 minutes before removing from the tray.


Vanilla Glaze: (make this only right before you’re ready to glaze your donuts)

  • 1 cup icing sugar
  • 2 tablespoons milk (the original recipe called for only 1 tablespoon but my glaze was still too thick, so I added more. Feel free to add more or less until your glaze is soft enough to dip the donut into, but not too runny)
  • 1/2 teaspoon vanilla
  • Sprinkles (mini sprinkles are better, as I discovered after using regular sized sprinkles that engulfed my whole donut)

In a small bowl, mix icing sugar, milk and vanilla until sugar is dissolved. Keep sprinkles aside for topping.


Make sure your donuts are fully cooled before glazing them. Dip your donut into the glaze, and then immediately dip them into the sprinkles so they stick.
Let your donuts sit for a few minutes until the glaze solidifies. This process is the only time consuming part of the recipe, but its so worth it to see these rainbow colored mini confections!



Happy Eating!

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