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Hot Buttered Mini Donuts

A pile of delicious hot buttered mini donuts coated in cinnamon sugar, with one donut broken open to show the fluffy interior.
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Quick and easy baked mini donuts with no yeast, perfect for breakfast, snacks, or parties. Rolled in cinnamon sugar for a sweet treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted (for coating)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a mini donut pan or spray with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and 1/2 teaspoon cinnamon.
  3. In a separate medium bowl, whisk together the milk, 1/4 cup melted butter, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick but pourable.
  5. Spoon or pipe the batter into the prepared mini donut pan, filling each mold about two-thirds full.
  6. Bake for 8-10 minutes, or until a toothpick inserted into the center of a donut comes out clean.
  7. While the donuts are baking, prepare the cinnamon sugar coating. In a shallow dish, combine the 1/2 cup sugar and 1 teaspoon cinnamon.
  8. Once the donuts are baked, let them cool in the pan for a minute or two before carefully transferring them to a wire rack.
  9. While the donuts are still warm, dip each one into the 1/4 cup melted butter, ensuring it’s fully coated.
  10. Immediately roll the buttered donuts in the cinnamon sugar mixture until evenly coated.
  11. Place the coated donuts back on the wire rack to cool completely.

Notes

  • For make-ahead donuts, bake and cool them completely. Store in an airtight container at room temperature for up to 2 days.
  • These donuts can also be frozen. Place cooled donuts in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
  • Ensure your mini donut pan is well-greased to prevent sticking.
  • The batter consistency should be thick but still pourable. If it’s too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour.

Nutrition

Find it online: https://devourdish.com/hot-buttered-mini-donuts/