If anything “mini” is cute then these Mini Vanilla Glazed Doughnuts with Sprinkles are super-duper cute ’cause anything with sprinkles makes you smile.
Get a look at these darling mini-doughnut baking pans! Yep, these little doughnuts are baked, not fried so there is very little mess to clean up. The doughnut batter will yield around 74 of these cute little guys, all soft and golden with a pleasant cake-like texture just begging for some sweet vanilla glaze and colorful sprinkles. You know you want them, here is how you can make your own:
You can find the entire recipe I used for the doughnuts here. You will also need 2 mini-doughnut pans like these. The pans come with a recipe for making mini doughnuts as well. Spray the pans with Pam and set aside. Preheat oven to 400 degrees.
In the bowl of an electric mixer, cream together the butter, vegetable oil and sugars until smooth and creamy.
Add the eggs one at a time until completely incorporated. Mix in the vanilla. I also added a 1/2 tsp. vanilla-butter emulsion to the batter. This emulsion gives a “bakery” flavor to the doughnuts that is really nice.
In a separate bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the flour mixture to the egg mixture alternating with the milk until thoroughly combined and smooth.
Place the batter into a piping bag (I used an Ateco 18″ Wunderbag) fitted with a round tip with a 1/2″ opening (I used Ateco #806). Cover the tip in aluminum foil to keep the batter from leaking out as your fill the bag.
Squeeze the batter into the pan molds by placing the tip down into the bottom of the mold and moving in a complete circle, about half full. Tap the pan on the counter to release any air bubbles then transfer to oven and bake for 5 minutes.
Remove from oven when doughnuts are lightly golden and spring back when touched. Immediately turn the doughnuts out of the pan and place on wire racks to cool.
Vanilla Glaze Recipe:
While doughnuts are cooling, make the glaze
⢠1 cup powdered sugar
⢠1 Tbsp. milk or water
⢠1/2 tsp. vanilla extract (I added 1/2 tsp. butter-vanilla emulsion)
In a small bowl mix together the powdered sugar, water or milk and vanilla until the sugar dissolves and glaze starts to thicken.
Dip the tops of the cooled mini doughnuts into the glaze, let excess drip off and place on wire rack to set for a few seconds before topping with colorful sprinkles.
