mini donuts

The perfect Mini Donut recipe!&nbsp;These cute, buttery, tender donuts are baked then tossed with cinnamon and sugar and they'll leave everyone craving more! Easy to make and no frying mess here.

Baked Cinnamon Sugar Mini Donuts

(214 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

nutmeg

Tbsp (140 grams) unsalted butter, softened

(110 grams) granulated sugar

eggs

tsp vanilla extract

(120 milliliters) buttermilk

sugar

cinnamon

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer whip together butter and sugar until slightly pale and fluffy. Mix in eggs one at a time then blend in vanilla. Add half the flour mixture and mix just until combined then mix in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more. Scrape down sides and bottom of bowl and fold batter several times to ensure it's evenly combined. Pour batter into a large piping bag fitted with a medium round tip. Pipe into greased mini doughnut pans, filling pans about 2/3 full. Bake until toothpick inserted into donuts comes out clean, about 7 - 9 minutes (clean out pan/s and repeat with remaining batter). While donuts are baking whisk together sugar and cinnamon for coating. While donuts are still hot, roll in cinnamon sugar mixture (be sure to roll while hot or the coating won't stick, also if needed you can spray donuts lightly with vegetable oil spray and that helps it stick even better). Once cool store in an airtight container at room temperature.

Recipe source: inspired by allrecipes

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce.

Churros with chocolate dipping sauce

butter,melted

vanilla extract

plain flour,from a new bag (essential for absorbing the liquid)

litre sunflower oil

bread

dark chocolate,not too bitter,

milliliters double cream

whole milk

golden syrup

vanilla extract,if you have some

caster sugar

Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.

Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping. To see a video of how to prepare churros, take a look at our <a href="https://www.bbcgoodfood.com/videos/hacks/next-level-churros-ice-cream-sandwiches">churros ice cream sandwich recipe</a>.

This recipe brings together mini donuts and pumpkin spice muffins into one tasty, perfect little package! To get that classic carnival mini donut taste, these muffins are topped in a mixture of butter, sugar, pumpkin spice, and cinnamon.

Pumpkin Spice Mini Donut Muffins

flour

baking powder

salt

tsp pumpkin spice

pumpkin puree

butter (melted)

milk

butter

Start by melting 1/4 cup of butter in the microwave and preheating the oven to 350F.

In another bowl, mix flour, baking powder, salt, and 1 tsp of pumpkin spice, and set aside.

In another bowl, beat your egg. Now add vanilla, pumpkin puree, milk, and the melted butter once it&#x27;s cooled down a bit.

Combine wet and dry ingredients until you&#x27;re not seeing clumps of dry ingredients. Spoon the muffin mixture into a 12-hole muffin pan with muffin liners OR greased very thoroughly.Bake for 20-25 minutes or until the centre of each muffin is set, and a toothpick comes out clean.

For the Muffins

Melt 5 tbsp. (just over ¼ cup) of butter.

Combine pumpkin spice, cinnamon, and sugar on a large flat plate. Set the melted butter in a bowl beside the spices and sugar.

Once the muffins have cooled for about 3-5 minutes and aren&#x27;t too hot to touch, hold the bottom of each muffin and dip the top in the butter. Then, dip the muffin in the sugar and spice mixture.

Eat them while they&#x27;re hot (that&#x27;s when they taste best) or keep them on the counter in an airtight container for up to three days.

For the Topping

Delicious mini donuts are simple to make and so fun for a party, holiday, or special occasion. Made from scratch, these baked donuts are sure to impress your friends and family.

Mini Donuts

all-purpose flour

baking soda

sour cream

unsalted butter, melted

sprinkles

Preheat oven to 350 degrees F. Spray a mini donut pan with non-stick cooking spray or vegetable shortening.

Whisk together flour, sugar, baking soda, nutmeg, and salt in a large bowl.

Stir in egg, sour cream, melted butter, and vanilla extract. Stir just until combined.

Carefully pour donut batter in a piping bag or Ziploc bag. Cut the tip and pipe the batter in the mini donut pan. Fill each cut out 3/4 full. (If you overfill they will look more like muffins.)

Bake for 8-10 minutes. Let the donuts cool in the pan for 5 minutes before removing and placing on a cooling rack.

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. (If you want to add food coloring, stir in now.)

Dip donuts into the glaze and then place back on cooling rack. Top with sprinkles.

Top 4 mini donuts recipes from across the web

The most viewed mini donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Baked Cinnamon Sugar Mini Donuts

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Top 4 mini donuts recipes from across the web

The most viewed mini donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Cinnamon Sugar Mini Donuts

Churros with chocolate dipping sauc...

Pumpkin Spice Mini Donut Muffins

Mini Donuts

The most viewed mini donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine