Baked Mini Doughnuts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

Steps:

• Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
• Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
• Bake for 20 minutes. Test for doneness (they should be crisp on the outside, moist on the inside). Transfer to a cooling rack or serve immediately to your guests to decorate.

Steps:

• Preheat oven to 350º F.
• In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm.
• Add wet to dry and mix until just combined. It should form a very soft dough.
• Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn't crucial. The dough should sit just below the rim of the pan.
• Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts.

Steps:

• Sift flour with salt, baking powder, cinammon and nutmeg.
• Melt the shortening in a small bowl in the microwave and allow to cool.
• In a large bowl, beat the eggs until foamy and gradually add the sugar while beating constantly.
• Add the milk alternately with the melted shortening and then add the vanilla essence.
• Add the flour mixture and beat until combined.
• Cover and chill in fridge for around 30 minutes until dough is firm.
• Grease a doughnut pan with 12 holes carefully.
• Pre-heat oven to 200 degrees celcius (450 F) with the fan-forced option on.
• Carefully spoon the cool dough into a large piping bag with a large plain nozzle and pipe a ring of dough into each hole.
• You can just use a small spoon to fill the doughnut pan but it takes ages and isn't as even. I used a disposable bag, filled it then snipped a hole at the end to pipe the mixture.
• Bake for around 10 minutes or until doughnut has risen and is lightly browned.
• Turn out onto a wire-rack to cool.
• Ice with chocolate glaze, doughnut icing (e.g.Recipe # 179685 ) or dip in half a cup of melted butter and then toss in a cup of sugar mixed with a teaspoon of cinammon.