Glazed Mini Baked Donuts Recipe
Prep Time:
30 minutes
Cook Time:
16 minutes
Servings:
48 Donuts
Ingredients
  • ½ cup salted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract or vanilla bean paste, divided
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ + ⅛ teaspoon kosher salt, divided
  • ½ cup + 2 tablespoons whole milk, divided
  • 2 cups powdered sugar
Directions
  1. Preheat the oven to 375 F.
  2. Line two baking sheets with parchment paper.
  3. Spray to coat two mini donut pans with nonstick spray. Place onto one of the prepared baking sheets.
  4. In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar until thoroughly combined.
  5. Add the egg and ½ teaspoon vanilla, and beat until smooth.
  6. With the mixer turned off, add the flour, baking powder, ¼ teaspoon salt, and ½ cup whole milk. Beat until the batter is smooth.
  7. Transfer the batter to a piping bag, and cut a hole (about ½-inch wide) at the top.
  8. Pipe rings of batter into prepared donut pans, filling each donut well about ½ way.
  9. Bake for 8 to 10 minutes or until the donuts bounce back when poked.
  10. Flip onto the sheet tray and remove from the molds.
  11. Transfer the molds to the remaining baking sheet, spray to coat again, and repeat the filling and baking process.
  12. Set the donuts aside to cool completely.
  13. Prepare the glaze by stirring to combine the powdered sugar, remaining ¼ teaspoon vanilla, remaining ⅛ teaspoon salt, and remaining 2 tablespoons milk until smooth.
  14. Separate into separate bowls and add food coloring as desired. Adjust the consistency with an additional splash of milk or water, if needed, until the glaze is pourable.
  15. Dip the cooled donuts into the glaze and garnish with sprinkles as desired while wet.
  16. Let the glaze set and then serve immediately or store in an airtight container in the refrigerator for up to five days.