Best Mini Baked Donuts Recipes

MINI-GLUTEN FREE BAKED BUTTERMILK DONUTS

Steps:

• FOR THE DONUTS:
• Preheat the oven to 350'F. Lightly grease 6 or 8 donut molds. I have a 12 mini donut mold I like to use. Spray the molds lightly with oil. In a small bowl make the buttermilk by combining the almond milk and cider vinegar. In another small bowl, mix the ground flax seed meal and water. Allow to thicken up for about 5 minutes. In a large mixing bowl, sift together the Xylitol, baking powder, baking soda, salt, xanthan gum, cinnamon and nutmeg. Stir in the flax seed meal and buttermilk mixture. Gradually add the baking mix and almond flour and stir until the dry ingredients are completely incorporated but the dough is soft. (It's more like a thick gooey batter). Spoon the batter into donut molds and bake for 15-20 minutes or until the donuts are golden and firm. Remove the donuts and turn out on to a wire wrack to cool. FOR THE TOPPINGS: If using the cinnamon topping sift the cinnamon with the powdered xylitol and arrowroot starch. Brush the donuts with the melted coconut oil and sprinkle with the cinnamon Xylitol mixture. If using the chocolate glaze combine the melted coconut oil, cocoa and hot water. Blend in the powdered xylitol, arrowroot starch and vanilla. Put the mixture in a small bowl and dip the donuts in it and put on a tray and into the fridge to cool. Enjoy

MINI BAKED DONUTS

Steps:

• Preheat oven to 350º F.
• In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm.
• Add wet to dry and mix until just combined. It should form a very soft dough.
• Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn't crucial. The dough should sit just below the rim of the pan.
• Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts.

MINI CHOCOLATE CHIP COOKIE BAKED DONUTS

Steps:

• To make the crumble, melt butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, and salt until just combined. Add the flour and quickly stir into the butter and sugar mixture. Continue to cook over low heat, lightly breaking up some of the larger bits until the mixture is thoroughly combined. The mixture will resemble wet sand. Cook over low heat for 3 minutes before turning out onto a plate to cool.
• Once mixture is cooled, toss in the chocolate chips.
• To make the doughnuts, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease two mini doughnut pans and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
• In a small saucepan over medium-low heat, melt butter for the doughnuts and the glaze. Butter will begin to crackle and pop as it melts. That's the water melting out of the butter. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.
• In a small bowl whisk together egg, milk, and vanilla extract. Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.
• Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Fold in the chocolate chips. Try not to overmix the batter. That might create rubbery doughnuts.
• Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.
• Place in the oven and bake for 6 to 8 minutes for mini donuts, 8 to 10 minutes for regular baked donuts. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
• To make the glaze, in a medium bowl whisk together powdered sugar, salt, butter, milk, and vanilla extract until smooth and juuust pourable. Add more milk or powdered sugar as necessary to adjust consistency.
• To assemble the doughnuts, dip the doughnuts in the glaze, shake off excess, cover with crumb topping and allow to set for 15 minutes before serving. Donuts are best served within 2 days of baking.