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Miniature Baked Donuts

Miniature Baked Donuts


1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1 large egg
2 tbsp butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup buttermilk

Vanilla Glaze:
1 1/4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
3-4 teaspoons milk

Lightly grease a mini donut pan.

In a medium mixing bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together brown sugar, egg and melted butter until mixture is smooth. Beat in vanilla extract, then half of the flour mixture. Mix in the buttermilk, followed by the remaining flour. Stir only until all ingredients are combined and no streaks of dry ingredients remain visible.

Scoop batter into a quart or gallon-sized plastic bag and chill for 1-2 hours, or overnight if you want to prep the donuts the night before.

Preheat the oven to 325F and remove the bag from the refrigerator after batter has chilled. Snip the corner off of the plastic bag and pipe batter into mini donut cavities, filling each about 2/3 full.


Bake for 9 minutes, until cake springs back when lightly pressed. (For regular-sized donuts in a larger donut pan, bake 12-15 minutes)
Turn donuts out to cool on a wire rack.

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Mix the vanilla glaze ingredients until you find the consistency you like  Dip tops of donuts in glaze when donuts are completely cooled and decorate. Allow glaze to set for at least 1 hour before storing.


*Ethan loves donuts, this was his reward for being so good to his little brother Simon. It was a joint project, I had two wonderful helpers.

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I prepared the batter a few hours before and chilled it like the procedure had said but when I tried to pipe the batter but it it really didn’t worked out the way they say it would. Plan B, I got a tablespoonful of dough and rolled it to form like a donut and to fit in the mold. It worked added  the glaze and sprinkles and made my two kiddos very happy. enJOY!!!

Source: Cupcakes and Cashmere