Basic Mini Donuts
The tiniest of donuts perfect for brunch or special breakfasts for those whose feet are under your table!
Equipment
- 1 Mini Donut Maker
- mixer
- Brush or paper towel to add oil to cavities of maker
- Measuring cups/spoons
- Mixing bowls
- ziplock bags
- parchment paper
- Baking Sheet
Ingredients
- 1 C all purpose flour OR Bob's Red Mill One to One Gluten Free flour
- 1/2 C sugar
- 1 1/2 t baking powder
- 1/2 C milk
- 1 large egg
- 1/2 t vanilla or almond extract
- 4 T coconut or vegetable oil
- 1/2 t OPTIONAL: grated nutmeg for cinnamon/sugar mini donuts
- cooking oil to grease donut maker wells
- toppings for donuts: powdered sugar, donut glaze, cinnamon/sugar and/or Easter sprinkles
Donut Glaze
- 1/2 C powdered sugar
- 2 t milk
Cinnamon Sugar
- 1/2 C sugar
- 1 t ground cinnamon
Powdered Sugar
- 1 C powdered sugar
Instructions
- Grease wells of mini donut maker with a brush or paper towel.
- Plug in the donut maker and preheat.
- Mix together dry ingredients in a mixing bowl.
- In a separate bowl, whisk egg and add milk and vanilla.
- Add liquid ingredients to the dry ingredients and beat for one minute with an electric hand or stand mixer.
- Add oil and continue to beat for another minute.
- When the donut maker red light illuminates, the donut maker is ready to add 1 heaping tablespoon into each bottom donut mold.
- Close maker and cook for 3 minutes or until mini donuts are golden.
- Coat the donuts while warm with either a cinnamon/sugar mixture; glaze with or without sprinkles; or powdered sugar.
Donut Glazed Donuts
- In a small bowl, whisk together powdered sugar and milk.
- While warm, dip the top of each donut into the glaze and twist to coat.
- Lift the donut straight up and let the excess to drip off and then place onto a parchment lined baking sheet.
- If desired, sprinkle with sprinkles to suit your occasion or holiday: Easter, Valentine's, St. Patrick's, 4th of July, Christmas, etc.
- Allow to rest for about 15 minutes to let the glaze set before serving.
- Best if eaten immediately, but can be made ahead of time.
- TIP: Add more milk a little at a time to keep the glaze thin and proper consistency.
Cinnamon Sugar Donuts
- Mix together sugar and cinnamon. Place into a ziplock bag.
- While warm, dip donuts into mixture and then set aside on parchment paper lined baking sheet until ready to serve.
Powdered Sugar Donuts
- Place powdered sugar into a ziplock bag.
- While warm, dip donuts into bag to coat with powdered sugar and then set aside on parchment paper lined baking sheet until ready to serve.
Notes
These tiny mini donuts are the perfect one bite serving for littles or bigs at a brunch or special occasions.
TIP: Gluten Free versions are EASY with using Bob's Red Mill One to One gluten free flour.
TIP: A great addition to showers or even weddings where a brunch menu is in place.
TIP: Feel free to change out sprinkles to match any occasion, if making glazed ones.