Perfectly Mini Doughnuts
About This Recipe
Why You’ll Love This Recipe
- Portion-controlled serving size
- Simpler preparation than fried doughnuts
- Adaptable for various toppings and coatings
- Faster cooking time than standard doughnuts
Ingredients
Doughnuts
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ⅓ cup (65g) granulated sugar
- ¼ cup (60ml) milk
- ¼ cup (60g) Greek yogurt
- 1 large egg
- 2 tbsp (28g) unsalted butter, melted
- 1 tsp vanilla extract
Glaze (optional)
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk or water
- ½ tsp vanilla extract
Step by Step Instructions
- Preheat oven to 350°F (175°C). Grease mini doughnut pan cavities.
- Whisk flour, baking powder, salt, and nutmeg in medium bowl.
- In separate bowl, combine sugar, milk, yogurt, egg, melted butter, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Transfer batter to piping bag or plastic bag with corner snipped off.
- Pipe batter into prepared pan cavities, filling each ¾ full.
- Bake 7-9 minutes until edges are lightly golden.
- Cool in pan 2 minutes, then transfer to wire rack.
- For glaze: Whisk powdered sugar, 2 tbsp liquid, and vanilla. Adjust consistency with additional liquid if needed.
- Dip cooled doughnuts into glaze. Allow excess to drip off before serving.
FAQ
Can I use a muffin tin instead?
No, the distinctive doughnut shape requires a specialized pan with center posts.
Can I make these gluten-free?
Substitute with 1:1 gluten-free flour blend, though texture may vary.
Why are my doughnuts dense?
Overmixing the batter develops gluten, resulting in dense texture.
You Must Know
- Do not overfill pan cavities – batter expands during baking
- Immediately release doughnuts from pan after partial cooling
- Apply toppings only after complete cooling to prevent melting
- Baking powder must be fresh for proper rising
Storage Tips
- Store unglazed doughnuts in airtight container at room temperature for 2 days
- Glazed doughnuts are best consumed within 24 hours
- Freeze unglazed doughnuts in single layer for up to 2 months
- Thaw frozen doughnuts at room temperature before glazing
