Sometimes the girls’ snacks could be considered a dessert, but hey…who doesn’t like a little sugar “pick me up” mid day. Now if the girls are asking for doughnuts, I would opt to hand out baked ones verses fried or packaged. Plus, I know making baked doughnuts in my home means I know exactly what ingredients are going inside these delicious snacks.
If you were to look up the ingredients in a Hostess powdered doughnut you would find a list of 39+ ingredients listed on the nutrition label. Mono and Diglycerides, Sorbitan Monostearate, Tapioca Dextrin, Corn Dextrins, Guar Gum, all of which are included. Or if you were to look up the ingredients to a Krispy Kreme doughnut you would find partially hydrogenated soybean and/or cottonseed oil, lecithin, monoglycerides, and diglycerides. Now the truth is my girls have actually had a Krispy Kreme doughnut. They’ve had doughnuts from the grocery store bakery as well. But if I have the option to bake them at home, then bake them I will.
If any of you follow me on instagram you would have known, before looking at this post, what these scrumptious doughnuts looked like! But what you probably didn’t know from the picture on instagram or even know from the picture on this post is that these are mini doughnuts. And unless you have a mini or regulare sized doughnut pan, you may have a difficult time making these into the shape of a doughnut. The good news is, this batter can just as easily be put into mini muffin pans.
I bought my mini doughnut pans from Williams Sonoma for $19.00.
You can also purchase a 12-cavity mini doughnut pan and a six-cavity regular sized doughnut pan, both for $9.99 at Bed, Bath, and Beyond.
We decided to dip our doughnuts in cinnamon and sugar, but you can always do what ever you mouth desires! Next time we are going to try a nutella and cream frosting w rainbow sprinkles. Fun for the girls to help with the dipping part!
- 1 cup unsalted butter, room temperature (takes at least an hour if not more)
- 1½ cups sugar
- 2 eggs, room temperature (I leave mine on the counter for 30 minutes)
- 3 cups flour
- 4½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup +2 tablespoons 2% or whole milk (I actually used half milk, half soy)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Spray doughnut or mini muffin pans with oil (I use coconut oil spray).
- Blend ½ cup plus 2 tablespoons butter with 1 cup of sugar. Blend for 4 minutes until the butter an sugar are light and fluffy. Add the eggs one at a time and mix well.
- Sift together flour, baking powder, salt and nutmeg. If you do not have a sifter, you can always stir with a spatula to eliminate any lumps. Add to the butter and sugar mixture. Pour in all at once. Give it a 3-5 long pulses and then turn it on medium speed just until the flour is mixed in with the wet ingredients. Do not overmix!
- Pour the vanilla in a measuring cup with the milk. Blend in the milk/vanilla and mix together until the batter is smooth and fully incorporated.
- Fill greased muffin tins ⅔ full.
- Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden. You’ll know they are done when you can touch the tops and feel the doughnut bounce back. Allow the doughnuts to rest in the pan for at least five minutes. Take out of pan and place on a cooling rack. Don’t be alarmed if your dougnuts come out looking too big. Once you turn them out of the pan, you will see the cute doughnut shape from the top view. This is what you will end up dipping in the butter.
- Combine remaining ½ cup of sugar with the cinnamon.Melt remaining 6 tablespoons of butter.
- While doughnuts are still warm, dip the tops in melted butter; then in cinnamon sugar.
- Serve warm or at room temperature.