A few years ago when I was just starting to experiment with baking I decided I wanted to make mini donuts. Armed with a recipe from the depths of the Internet and whatever was in my pantry, I carefully shaped the dough and attempted to deep fry each one in a frying pan. What I ended up with was crunchy, not cooked gooey messes soaked in oil and far from delicious (or healthy).
I have lots of admiration for people who deep fry their donuts with excellent results, but after that day I gave up on the donut dream until I stumbled upon a donut baking pan at Bed Bath and Beyond. Since then my donut game has been much stronger and I’ve been baking them for breakfast potlucks ever since.
I’m so thrilled to share this recipe because these donuts taste just like the mini donuts you get at carnivals and fairs. They’re baked and the prep work is minimal making it completely realistic to make them in the morning before a potluck or after work when you’re craving a sweet snack.
Soft and cake like, these donuts will have people asking for the recipe and wondering where you bought them. Simple and impressive, I promise you (and your guests) won’t be disappointed.
- 8 tbsp softened unsalted butter
- 1 cup sugar
- 2 eggs
- 3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup milk
- 1/2 cup butter
- 1/2 cup sugar
- 1 tbsp cinnamon
- One – Preheat oven to 325 and grease donut pan.
- Two – Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl. Set aside.
- Three – In a large bowl, beat butter and sugar until smooth and well blended.
- Four – Slowly add in the flour mixture, altenating with adding the milk. Beat until just combined.
- Five – Scoop mixture into donut pan until 2/3 full. Usually this is just below the top of the donut center piece. Use a spatula or spoon so smooth the top of the batter.
- Six – Bake about 15 minutes, or until the tops are lightly browned and a toothpick comes out clean.
- Seven – Let the donuts cool for a few minutes, then carefully take them out of the pan. As soon as they’re cool enough to hold they’re ready for topping.
- Eight – Melt the remaining 1/2 cup of butter in a small bowl and mix together the sugar and cinnamon in another bowl. Carefully dip the top of each donut into the butter then into the sugar and cinnamon mixture. You may need to swirl the donut into the sugar and cinnamon for full coverage.
- Nine – Place on a cooling rack or wax paper to cool. Serve immediately or store in an air tight container for up to 5 days.
- Don’t have a donut pan? Put your batter in a muffin tin and cut the holes later (or leave them full).
- Baked donuts can come out chunky on the top. Hide this by coating that side with the sugar and cinnamon mix.
- Make sure your donut pan cools completely and is regreased prior to putting the next batch in.