Make fluffy, bite-sized mini donuts that taste like fairground treats. These are baked, not fried, and coated in warm butter and cinnamon sugar for a quick, comforting snack.
Author:leogrant
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:20-24 mini donuts 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, melted, plus more for brushing
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cinnamon sugar mixture (for coating)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a mini donut pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, whisk the granulated sugar, 1/4 cup melted butter, egg, milk, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
Spoon or pipe the batter into the prepared mini donut pan cavities, filling each about two-thirds full.
Bake for 8 to 10 minutes, or until the edges are lightly golden.
While the donuts bake, melt additional butter in a small bowl for dipping. Prepare your cinnamon sugar mixture in a shallow dish.
Remove the donuts from the oven and let them cool in the pan for 2 minutes.
While the donuts are still warm, dip each side into the melted butter, then immediately dredge them thoroughly in the cinnamon sugar mixture.
Place the coated mini donuts on a wire rack to cool slightly before serving.
Notes
If you do not have a mini donut pan, you can use a standard donut pan, but baking time may increase slightly.
For a shortcut, substitute 1 cup of cake mix (dry) for the flour, baking powder, and sugar in the dry ingredients.
These are best eaten the day they are made for the softest texture.