Baked Mini Doughnuts

Raise your hand if you don't like doughnuts. Anyone?  I thought so.

Anything this good has to be even better made mini.  It's cuteness personified.

Usually I avoid any recipe that calls for a special pan, in large part due to the fact that if I bring home any more pans my husband will most likely consider divorce or at the very least lock me away and take away the credit cards and car keys for a very, very long time.

Another reason I avoid purchasing special pans is often due to the fact that after I've made the recipe a few times, I'm usually done with it, forget that I have them then lose them in one of my messy cupboards, never to be found again.

These however are different (at least that's the story I'm telling myself this time).  A while ago Wilton released these little doughnut tins in various sizes. I held off purchasing them for a nanosecond, but eventually caved in an bought one. I should have bought two.  One tin makes 12 and a recipe usually will make 36-42 so in the interest of time if you are going to purchase them buy 2.

While these little gems really taste nothing like a real fried doughnut, they do taste yummy in their own right.  Made from buttermilk, they are more cake-like than doughnut-like and my kids devour them.

Decorate anyway you like, pile on a pretty plate and gaze at their cute, darling deliciousness!

Here's the recipe:

Baked Mini Doughnuts

Makes 36-42

1 1/4 C. flour

1/2 C. granulated sugar

1 1/4 tsp. baking powder

1/2 tsp. salt

1/2 C. buttermilk

1 egg, beaten

1 1/2 T. melted butter

Preaheat oven to 425F.  SPRAY THE MINI DOUGHNUT PAN WITH NON STICK COOKING SPRAY.

In a mixing bowl, combine the dry ingredients and whisk together.

Add the wet ingredients and combine.

Using a large squeeze bottle (snip the tip a bit larger to allow the batter to flow more quickly), fill the rings 1/3 full with the batter.  This is really the best way to get the batter in the pans.  Any other method usually ends in a big mess.  Tap the pans on the counter and place on a large rimmed baking sheet.

Bake for 4-6 minutes until the doughnuts spring back when lightly touched.  Cool for a few minutes in the pans and then transfer to a cooling rack. Once cool, glaze.

Recipe Source:  Wilton

Doughnut Glaze

1/2 C. powdered sugar

1 T. milk

1 1/2 tsp. almond extract

food coloring of choice

For maple glaze substitute the almond extract for maple flavoring and omit the food coloring. Apply sprinkles of choice with abandon.