Mini Donuts
These bite-sized, golden-brown mini donuts are soft, cakey, and perfect for a fun breakfast or a sweet afternoon snack.
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, lightly beaten
- •2 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •1/2 cup powdered sugar for dusting (optional)
Instructions
- 1
Preheat your mini donut maker or oven to 350°F (175°C). If using an oven, grease a mini donut pan lightly with non-stick spray.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, combine the milk, egg, melted butter, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix, as this will make the donuts tough.
- 5
Transfer the batter into a piping bag or a plastic bag with the corner snipped off for easy filling.
- 6
Pipe the batter into the donut molds, filling each about three-quarters full.
- 7
Cook for 3 to 5 minutes if using a donut maker, or 8 to 10 minutes if baking in the oven, until the donuts are golden and spring back when touched.
- 8
Remove from the heat and let them cool on a wire rack for a few minutes before dusting with powdered sugar or dipping in your favorite glaze.
💡 Chef tips
- For a dairy-free version, substitute the whole milk with soy or almond milk and use melted coconut oil or margarine instead of butter.
- You can add a pinch of cinnamon to the dry ingredients for a warm, spiced flavor profile.
- Store leftover donuts in an airtight container at room temperature for up to two days, or freeze them for up to a month.
✅ How it should turn out
The finished donuts should be light and fluffy with a delicate, cake-like crumb and a sweet, vanilla-scented aroma.