Mini Donuts
These bite-sized, golden-brown mini donuts are soft, fluffy, and perfect for a fun breakfast or a sweet afternoon treat.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1/2 cup granulated sugar (100g)
- •2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup whole milk (120ml)
- •1 large egg
- •2 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •1/2 cup cinnamon sugar for coating
- •1/4 cup unsalted butter, melted (for brushing)
Instructions
- 1
Preheat your mini donut maker or oven to 350°F (175°C) and lightly grease the molds.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 5
Transfer the batter into a piping bag or a plastic bag with the corner snipped off.
- 6
Pipe the batter into the prepared donut molds, filling each about three-quarters full.
- 7
Cook for 5-7 minutes if using a donut maker, or 10-12 minutes if baking in the oven, until a toothpick comes out clean.
- 8
Let the donuts cool for 2 minutes, then brush each with melted butter and toss in cinnamon sugar while still warm.
💡 Chef tips
- For a dairy-free version, substitute the milk with almond or soy milk and use melted coconut oil instead of butter.
- Store leftover donuts in an airtight container at room temperature for up to two days; reheat briefly in the microwave to restore softness.
- You can customize these by dipping them in a simple glaze made of powdered sugar and a splash of milk instead of cinnamon sugar.
✅ How it should turn out
The finished mini donuts should be light and cake-like with a golden exterior, smelling warmly of vanilla and cinnamon, and tasting sweet and tender.