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Close up shot of mini donuts.

Mini Donuts (baked)

Rich and delish
These mini donuts are made with a simple vanilla cinnamon cake-like batter and tossed in a cinnamon sugar mixture. These are so cute and so fun to make!
5 from 1 vote
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 24 donuts
Calories 73 kcal

Ingredients
 
 

  • 1 ½ cups Flour
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Cinnamon
  • ½ cup Granulated sugar
  • teaspoon Kohser salt
  • 2 Eggs
  • cup Buttermilk
  • 1 teaspoon Vanilla extract
  • ¼ cup Vegetable oil or canola oil

Instructions
 

  • Preheat an oven to 180c (350f) and prep a mini donut pan on the side. Into a big mixing bowl, add the buttermilk, eggs, vegetable oil, and vanilla extract and mix until well combined.
  • Then add the flour, baking powder, baking soda, kosher salt, sugar, and cinnamon, and mix with a whisk until combined. Fold lightly with a spatula until the mixture is just combined and you can't see big lumps of flour.
  • Transfer the batter into a piping bag and cut a small hole in the tip of the bag. Butter the donut pan with room temperature butter and pipe the batter into the donut pan ¾ way full.
  • Bake in a 180c (350f) preheated oven for 7-9 minutes or until a toothpick inserted into the donuts comes out clean.
  • Remove the baking pan from the oven and let it cool for 5 minutes. Then remove it from the pan.

Make the cinnamon sugar

  • In a small mixing bowl, add the granulated sugar and the cinnamon and mix well until combined.

Assembly

  • Dip the donuts in the cinnamon sugar while they're warm, and place them on a cooling rack.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist donut and not a dense and dry donut.
  • Be patient! I know it’s extremely tempting to frost this donut as it is pulled out of the oven, but let the donut cool for at least 5-10 minutes so it will be more firm and won’t crumble up, and prevent the frosting from melting.
  • We highly recommend using a piping bag to pipe the batter into the donut pan. This way your donuts will turn out perfect.
  • Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Nutrition

Calories: 73kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 58mgPotassium: 18mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword mini donuts
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