I made these little cutie donuts weeks ago, about a week before I had Rosalyn. So getting them on the blog has been on my mind but not a huge priority. Today I had some down time and finally uploaded the photos I took. They turned out so well (if I do say so myself)…and not only are these donuts adorable, but they were delicious. I sort of have a thing for mini baked donuts, I’m sure they would be amazing fried as well, but since baked is healthier and easier, I went that route.
The original recipe calls for dunking these bad boys in butter and then dipping them in cinnamon and sugar but instead I frosted them with (store-bought) vanilla frosting and then added festive sprinkles. Juliet definitely appreciated this departure from the original recipe.
I may have stuffed about 56 of these in my mouth the day we made them…ok, maybe not quite that many…but close.
These were moist and chewy, in the best possible way.
Maternity leave the past 3 weeks with Rosie has been amazing. I thought I would be creating more in the kitchen but really I’ve just been snuggling my babe on the couch and just trying to soak in every second with her. We’ve gotten out and about a bit, have met up with friends for coffee/breakfast, but have had a nice balance of home time, too. I’ve been making easy dinners as well, but hope to get in the kitchen a bit more in the next couple weeks.
In the meantime, enjoy these awesome little donut bites.
Printmini vanilla buttermilk baked donutsAuthor: clara persis via ina garten (adapted) INGREDIENTS
- 2 cups all purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 large egg, beaten
- 1¼ cups buttermilk (or can use whole milk)
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- store-bought frosting (I used whipped vanilla)
- Preheat your oven to 350°. Spray the mini donut pan with non cooking spray.
- Sift together the dry ingredients for the donuts. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Fill the wells of the donut pan ¾ of the way with batter (pour the batter into a large ziploc bag, snipped a corner, and pipe the batter into the donut molds). Bake for 10-12 minutes until golden brown.. Let rest in pan for another 3-5 minutes and carefully remove them from the pan.
- When donuts are cooled, spread the frosting on the tops of each donut and top with sprinkles.