These little donuts didn’t stand a chance, the whole batch was gone in a night! My husband asked after he inhaled them – they weren’t the dessert for the week we’re they??? No, but I had hoped to get two nights dessert out of them! But just warm out of the oven, they are irresistible. Dipped into a glaze and some cute little sprinkles(I only had Valentines day sprinkles left) on the top, plus sprinkles baked inside. These would make an awesome Easter breakfast, you know in case there isn’t enough of a sugar rush going on at your house!
I got a donut pan a couple months ago, and the first time I tried it out, I wasn’t too successful, it wasn’t the pan’s fault, I think I did something wrong… And this time, the first batch I filled the donut cavities too full…
They taste fine, but wasn’t what I was looking for, but the second batch
I barely filled them and then took a skewer and pushed the batter around to fill up the cavity and it worked out perfectly!
Well almost, one got a little overfilled! Still taste good though.
The key to filling them and not make a complete mess, is using a Ziploc bag, and at the end, heating up the glaze, really makes it stick to them, and double dipping them in the glaze, sends them straight over the top or as my husband said, off the hook!
Mini Baked Donuts
1 cup flour(spoon into measuring cup and level off with a knife)
1 tsp. baking powder
1/4 tsp. baking soda
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup Greek yogurt
1 large egg
2 TBSP. melted butter
1 1/2 tsp. vanilla
1/4 cup milk
2 cups confectioners’ sugar
1 tsp. vanilla
Preheat oven to 350, and generously spray your donut pan and set aside.Whisk flour, baking powder, baking soda and sugar together in a medium bowl. In a separate bowl, whisk together milk, yogurt and egg until smooth, then add butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just mixed. If stirring in sprinkles, do it now. Put mixture into a resealable bag, and pipe the cavities of the donut pan about half fulled on one side and then with a skewer, push the filling all the way around the cavity. Bake for 5 to 9 minutes until lightly brown. Remove from oven and let cool while you make the glaze. In a small sauce pan, combine milk, sugar and vanilla over low heat. Whisk until smooth, then dunk each donut in glaze and set on a wire rack over a sheet pan to catch dripping glaze, when each has been dipped, repeat dipping each one again and add sprinkles to the top if desired
This recipe was shared on The Country Cook Weekend Potluck!