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Baked Mini Donuts
Baked donuts with powdered sugar
Course
Baking, Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
24
donuts
Calories
56
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Mini Donut Pan
Cooling Rack
Ingredients
Dry Ingredients
1
cup
flour
½
cup
sugar
1
teaspoon
baking powder
¼
teaspoon
salt
Wet Ingredients
½
cup
milk
1
egg
1
tablespoon
oil
½
teaspoon
vanilla
Topping
½
cup
powdered sugar
US Customary
-
Metric
Instructions
Mix dry ingredients together.
1 cup flour,
½ cup sugar,
1 teaspoon baking powder,
¼ teaspoon salt
Mix wet ingredients together.
½ cup milk,
1 egg,
1 tablespoon oil,
½ teaspoon vanilla
Add wet ingredients to the dry ingredients and mix.
Spray a mini donut pan with a non-stick spray.
Spoon batter into donut pan filling each compartment ¾ full.
Bake in a preheated 350 degree oven for 8-10 minutes.
Let cool for 2 minutes and then remove from pan.
When donuts are completely cooled, roll each donut in powdered sugar. Tap off excess sugar.
½ cup powdered sugar
Video
Notes
Tips:
Use a mini donut pan
Spray pan with a non-stick spray for each batch
Bake just 8-10 minutes. Donuts should come out clean when tested with a toothpick.
Let cool for at least 2 minutes before removing from pan.
Flip pan upside down to release donuts. Use the tip of a knife to release any that stick to pan.
Continue to cool on a baking rack.
Dip cooled donuts in powdered sugar.
Donuts are best eaten the same day they are made.
How to fill donut pan:
Make certain pan has been sprayed with a non-stick spray
Use a spoon and scoop up batter
Pour batter by spoonful into pan
Fill pans ¾ of the way full
Nutrition
Serving:
1
donut
|
Calories:
56
kcal
|
Carbohydrates:
10
g
|
Cholesterol:
7
mg
|
Sodium:
29
mg
|
Potassium:
31
mg
|
Sugar:
6
g
|
Vitamin A:
20
IU
|
Calcium:
15
mg
|
Iron:
0.3
mg