Glazed Baked Mini Donuts
These Baked Mini Donuts with a simple vanilla glaze are the perfect bite-sized treat for brunch, dessert, or an anytime snack.
Servings: 36 tiny donuts
Calories: 44kcal
Equipment
- Ziptop bags (optional if you don't have piping bag)
Ingredients
Wet Ingredients
- 1 large egg
- ¼ cup milk
- ¼ cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
Glaze Ingredients
- 1½ cups powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 375°F and lightly spray a mini donut pan, wiping off the overspray with a paper towel.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until blended.
- In another bowl, whisk together the egg, milk, sour cream, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Pipe or spoon the batter into the donut pan cavities, filling each about ¾ full.
- Bake for about 8 to 10 minutes, or until the donuts spring back when touched. Remove from oven and let sit in pan for 3 to 4 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whisk together the glaze ingredients until smooth and pourable. Adjust milk to reach the right consistency.
- When the donuts are fully cooled, dip each one into the glaze, allow excess to drip off, and place back on the wire rack until the glaze sets.
- Serve fresh, or store in an airtight container at room temperature for up to 2 to 3 days.
Video
Notes
Notes for Success
- Ensure your oven is properly preheated so the donuts rise and bake evenly.
- Donuts must be completely cool before glazing to avoid glaze sliding off or melting. If your glaze is too thin the coating will run and pool; if too thick the donuts may have heavy white patches.
- Adjust with small increments of milk or powdered sugar as needed.
- These mini donuts are best the day they are baked and glazed; although they store well, they taste freshest when served soon after.
Nutrition
Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 51mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.2mg
