Baked Mini Doughnuts

by Angie Liew

Check out How to Bake Mini Doughnuts by Huang Kitchen on Snapguide.

Doughnuts are usually fried, not baked, at our local doughnut shop. This recipe however bakes just as delicious if not better than those fried doughnuts. Of course clean up is far easier and minus the calories too.The ingredients required are simple, easy, everyday ingredients. There’s no mixer required at all, but you will need a doughnut pan. ( My doughnut pan was bought in Singapore by my daughter’s friend, Chris). I suppose you can use a muffin pan for this if you don’t have a doughnut pan. Baked doughnuts do not take long to bake in the oven. Just bake until the edges are very lightly browned about 8 minutes. They’ll be done before you know it!
 
Print Recipe
Print Recipe
Baked Mini Doughnuts
By Angie Liew of Huang Kitchen
Doughnuts are usually fried, not baked, at our local doughnut shop. This recipe however bakes just as delicious if not better than those fried doughnuts. Of course clean up is far easier and minus the calories too. The ingredients required are simple, easy, everyday ingredients. There's no mixer required at all, but you will need a doughnut pan. ( My doughnut pan was bought in Singapore by my daughter's friend, Chris). I suppose you can use a muffin pan for this if you don't have a doughnut pan. Baked doughnuts do not take long to bake in the oven. Just bake until the edges are very lightly browned about 8 minutes. They'll be done before you know it!
Serving For
24mini doughnuts
Prep Time
15minutes
Cook Time
10minutes
Serving For
24mini doughnuts
Prep Time
15minutes
Cook Time
10minutes
Ingredients
Ground Cinnamon Glaze:
Almond Glaze:
Change Servings?
mini doughnuts
Change Unit?
Change Servings?
mini doughnuts
Change Unit?
Instructions
  1. Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg
    Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg
    Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg
    Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg
  2. Measure WET ingredients: eggs, buttermilk, melted butter .
    Measure WET ingredients: eggs, buttermilk, melted butter .
    Measure WET ingredients: eggs, buttermilk, melted butter .
    Measure WET ingredients: eggs, buttermilk, melted butter .
  3. In a large bowl, whisk all DRY ingredients together.
    In a large bowl, whisk all DRY ingredients together.
    In a large bowl, whisk all DRY ingredients together.
    In a large bowl, whisk all DRY ingredients together.
  4. Lightly beat the eggs.
    Lightly beat the eggs.
    Lightly beat the eggs.
    Lightly beat the eggs.
  5. In a medium bowl mix all WET ingredients together. Then add vanilla extract.
    In a medium bowl mix all WET ingredients together.  Then add vanilla extract.
    In a medium bowl mix all WET ingredients together. Then add vanilla extract.
    In a medium bowl mix all WET ingredients together.  Then add vanilla extract.
  6. Stir the WET ingredients into the DRY ingredients.
    Stir the WET ingredients into the DRY ingredients.
    Stir the WET ingredients into the DRY ingredients.
    Stir the WET ingredients into the DRY ingredients.
  7. Blend until JUST moistened. Do not OVERMIX.
    Blend until JUST moistened.  Do not OVERMIX.
    Blend until JUST moistened. Do not OVERMIX.
    Blend until JUST moistened.  Do not OVERMIX.
  8. Lightly grease a doughnut pan with baking spray.
    Lightly grease a doughnut pan with baking spray.
    Lightly grease a doughnut pan with baking spray.
    Lightly grease a doughnut pan with baking spray.
  9. Using a spoon, fill batter 1/2 full into the doughnut pan.
    Using a spoon, fill batter 1/2 full into the doughnut pan.
    Using a spoon, fill batter 1/2 full into the doughnut pan.
    Using a spoon, fill batter 1/2 full into the doughnut pan.
  10. Preheat oven to 200 degree C (400 degree F). Place rack in middle of oven. Bake doughnuts 8 – 9 minutes until doughnut is golden brown and springs back when touch.
    Preheat oven to 200 degree C (400 degree F). Place rack in middle of oven. 
Bake doughnuts 8 – 9 minutes until doughnut is golden brown and springs back when touch.
    Preheat oven to 200 degree C (400 degree F). Place rack in middle of oven. Bake doughnuts 8 – 9 minutes until doughnut is golden brown and springs back when touch.
    Preheat oven to 200 degree C (400 degree F). Place rack in middle of oven. 
Bake doughnuts 8 – 9 minutes until doughnut is golden brown and springs back when touch.
  11. Remove doughnut pan from oven and cool on rack.
    Remove doughnut pan from oven and cool on rack.
    Remove doughnut pan from oven and cool on rack.
    Remove doughnut pan from oven and cool on rack.
  12. Remove mini doughnuts from pan to cool on wire rack before glazing them.
    Remove mini doughnuts from pan to cool on wire rack before glazing them.
    Remove mini doughnuts from pan to cool on wire rack before glazing them.
    Remove mini doughnuts from pan to cool on wire rack before glazing them.
To Glaze The Doughnuts
  1. Prepare ingredients to glaze doughnuts: icing sugar, almond extract, hot water.
    Prepare ingredients to glaze doughnuts: icing sugar, almond extract, hot water.
    Prepare ingredients to glaze doughnuts: icing sugar, almond extract, hot water.
    Prepare ingredients to glaze doughnuts: icing sugar, almond extract, hot water.
  2. Blend icing sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze.
    Blend icing sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze.
    Blend icing sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze.
    Blend icing sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze.
  3. Serve the almond glazed doughnuts warm.
    Serve the almond glazed doughnuts warm.
    Serve the almond glazed doughnuts warm.
    Serve the almond glazed doughnuts warm.
  4. Can also glaze with melted butter, sugar and ground cinnamon.
    Can also glaze with melted butter, sugar and ground cinnamon.
    Can also glaze with melted butter, sugar and ground cinnamon.
    Can also glaze with melted butter, sugar and ground cinnamon.
  5. Mix the sugar and ground cinnamon together. Dip the warm doughnuts in melted butter and roll in cinnamon sugar.
    Mix the sugar and ground cinnamon together. Dip the warm doughnuts in melted butter and roll in cinnamon sugar.
    Mix the sugar and ground cinnamon together. Dip the warm doughnuts in melted butter and roll in cinnamon sugar.
    Mix the sugar and ground cinnamon together. Dip the warm doughnuts in melted butter and roll in cinnamon sugar.
  6. Serve the glazed doughnuts with cinnamon sugar warm.
    Serve the glazed doughnuts with cinnamon sugar warm.
    Serve the glazed doughnuts with cinnamon sugar warm.
    Serve the glazed doughnuts with cinnamon sugar warm.
  7. Can of course serve the doughnuts plain.
    Can of course serve the doughnuts plain.
    Can of course serve the doughnuts plain.
    Can of course serve the doughnuts plain.
  8. Choose either a freshly baked cinnamon doughtnut ……
    Choose either a freshly baked cinnamon doughtnut ……
    Choose either a freshly baked cinnamon doughtnut ……
    Choose either a freshly baked cinnamon doughtnut ……
  9. Or an almond glazed doughnut for your afternoon tea.
    Or an almond glazed doughnut for your afternoon tea.
    Or an almond glazed doughnut for your afternoon tea.
    Or an almond glazed doughnut for your afternoon tea.
  10. Of course, you can have both too to enjoy with your coffee or tea.
    Of course, you can have both too to enjoy with your coffee or tea.
    Of course, you can have both too to enjoy with your coffee or tea.
    Of course, you can have both too to enjoy with your coffee or tea.
Notes

Fill batter to only 1/2 full and not more.

Bake the doughnuts until the side is slightly golden brown, do not overbake.

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AS ALWAYS ……… ENJOY!

 

Leave a Comment

4 comments

puneet February 13, 2015 - 4:10 am

The batter comes out pretty thick, is it? Not easy to spread un donut mould… So the top of donuts come out bumpy. But tastes good. Anything that we can do to make the top smooth and a good allover round.

Reply
Angie Liew February 13, 2015 - 10:11 pm

Yes, you can. Put the batter in a piping bag with a rather big nozzle. Otherwise, just use a ziplock bag, spoon the batter in, push to one corner, snip one end and pipe the batter into the pan. That way, it will be smooth. Hope this can help you make a smooth top.

Reply
Angie Liew July 8, 2014 - 3:23 pm

Yes, I was really impressed myself when I saw how the doughnut turn out. Thanks Esther for comment.

Reply
Esther Wong July 8, 2014 - 12:02 pm

Baked donuts instead of deep fried is indeed a very good idea. Looks like you are getting more advancing in your baking. Donuts looks good.

Reply

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