Of course! Making Perfectly Mini Doughnuts at home is a fun and rewarding project. They are bite-sized, adorable, and you can customize them with endless toppings.
Here are two foolproof methods: one for baked cake-style mini doughnuts (easier, lighter) and one for yeast-raised mini doughnuts (fluffier, more traditional).
Method 1: Baked Mini Cake Doughnuts
This is the quickest and easiest method, perfect for a snack or breakfast. They are tender, cakey, and come together in minutes.
Yields: About 24-30 mini doughnuts
Prep time: 10 minutes
Bake time: 6-8 minutes
Ingredients
For the Doughnuts:
· 1 cup (125g) all-purpose flour
· 1 teaspoon baking powder
· ¼ teaspoon baking soda
· ¼ teaspoon salt
· ¼ teaspoon ground nutmeg (classic for cake doughnuts!)
· ⅓ cup (67g) granulated sugar
· 1 large egg, at room temperature
· ½ cup (120ml) buttermilk, at room temperature
· 2 tablespoons (28g) unsalted butter, melted (or vegetable oil)
· 1 teaspoon vanilla extract
For the Toppings:
· Cinnamon Sugar: ½ cup sugar + 1 tablespoon cinnamon
· Simple Glaze: 1 cup powdered sugar + 2-3 tablespoons milk or cream + ½ tsp vanilla extract
· Chocolate Glaze: 1 cup powdered sugar + 2 tablespoons cocoa powder + 3-4 tablespoons milk + ½ tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a mini doughnut pan thoroughly with non-stick spray or butter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and sugar.
- Mix Wet Ingredients: In a separate bowl or a liquid measuring cup, whisk the egg, buttermilk, melted butter, and vanilla until combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; the batter should be slightly thick and lumpy.
- Pipe the Batter: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about ⅔ to ¾ full.
- Bake: Bake for 6-8 minutes, until the doughnuts spring back when lightly touched.
- Cool and Coat: Let the doughnuts cool in the pan for 2-3 minutes before transferring them to a wire rack. While they are still warm, dip them in your chosen glaze or toss them in cinnamon sugar.
Method 2: Yeast-Raised Mini Doughnuts
These are light, fluffy, and have that classic doughnut shop texture. They require rising time but are well worth the effort.
Yields: About 30-40 mini doughnuts
Prep time: 25 minutes + 1.5 hours rising
Cook time: 1-2 minutes per batch (frying)
Ingredients
For the Dough:
· 2 ½ cups (315g) all-purpose flour, plus more for dusting
· ¼ cup (50g) granulated sugar
· 1 packet (2 ¼ tsp) instant or active dry yeast
· ½ teaspoon salt
· ⅔ cup (160ml) warm whole milk (about 110°F / 43°C)
· 2 tablespoons (28g) unsalted butter, melted
· 1 large egg, at room temperature
· ½ teaspoon vanilla extract
For Frying & Topping:
· Neutral oil for frying (vegetable, canola, or peanut)
· Granulated sugar or cinnamon sugar for coating
Instructions
- Make the Dough:
· In the bowl of a stand mixer fitted with a dough hook, combine 1 cup of flour, sugar, yeast, and salt.
· Add the warm milk, melted butter, egg, and vanilla. Mix on low speed until combined, then increase to medium for 2 minutes.
· Gradually add the remaining 1 ½ cups of flour until a soft, slightly sticky dough forms. Knead with the dough hook for 4-5 minutes, until smooth and elastic. - First Rise: Place the dough in a greased bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Doughnuts:
· Punch down the dough. On a lightly floured surface, roll it out to about ½-inch thickness.
· Use a small, round cutter (about 1.5 inches) to cut out doughnut holes. Use an even smaller cutter (or a piping tip) to cut out the centers if you want traditional rings. Re-roll the scraps.
· Place the shaped doughnuts and holes on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy. - Fry the Doughnuts:
· Heat 2 inches of oil in a heavy pot to 350°F – 365°F (175°C – 185°C).
· Carefully add a few doughnuts at a time, frying for 45-60 seconds per side until golden brown.
· Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined sheet. - Coat and Serve: While the doughnuts are still hot, toss them in a bowl of granulated or cinnamon sugar. Serve warm for the best experience.
Pro Tips for Perfect Mini Doughnuts
· Don’t Overmix Cake Batter: Overmixing leads to tough doughnuts. Mix until the flour is just incorporated.
· Consistent Oil Temperature: For yeast doughnuts, use a thermometer. If the oil is too cool, they’ll be greasy; too hot, they’ll burn outside while staying raw inside.
· Test One First: Always fry one doughnut first to check your oil temperature and cooking time.
· Get Creative with Toppings:
· Glaze: Add food coloring, citrus zest, or a pinch of espresso powder.
· Dip: In melted chocolate or Nutella.
· Sprinkle: With rainbow sprinkles, crushed nuts, or toasted coconut.
Whether you choose the quick baked version or the classic fried one, these mini doughnuts are sure to be a hit! Enjoy.