Baked Mini Donuts

I have tried a couple of recipes for baked mini donuts but both were not satisfying to me. Until I stumble upon this recipe VANILLA BEAN MINI DONUTS. This recipe is perfect! It is really a cross between cake donuts and the traditionally yeast donuts. Yeast donuts tend to be best eaten on the day it is cooked, but this one still tastes amazing on the next day. The best thing about mini donuts is that even if you've eaten about 15 pieces, it is still equal to one regular size donut. So, less guilt and besides, it is baked, not fried!

Ingredients:

for the donuts:
+ 2 cups all purpose flour
+ 3/4 cup granulated sugar
+ 2 teaspoons baking powder
+ 1 teaspoon kosher salt
+ 3/4 cup buttermilk
+ 2 eggs, lightly beaten
+ 2 tablespoons butter, melted
+ seeds scraped from one vanilla bean

for the glaze/decoration:
+ 1 cup powdered sugar
+ 1-2 tablespoons milk
+ 1/2 teaspoon vanilla extract
+ sprinkles for decorating

special equipment
+ mini donut pan

Procedure:

1. Preheat your oven to 425 degrees. Spray your mini donut pan with nonstick cooking spray and set aside.

2. In a large mixing bowl/the bowl of your stand mixer, add the 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt and stir until combined.

3. In a separate bowl, combine the 3/4 cup buttermilk, 2 eggs, 2 tablespoons melted butter and vanilla seeds. Mix until well combined and the vanilla seeds are evenly disbursed.

4. Pour the liquid mixture into the dry ingredients. Mix until just combined - don't overmix.

5. You can use a small spoon to fill the donut pan, but filling a pastry bag fitted with a small tip or a plastic bag with a small portion of the tip cut off works best. Fill each cavity only half full - filling them any higher won't give you the rounded, donut look.

6. Bake the donuts for 5 to 8 minutes - watch them because they bake fast. They will be slightly browned at the edges and will spring back when touched. Let cool in pan for 5 minutes before removing to completely cool.

7. Meanwhile, in a medium bowl, mix the cup of powdered sugar, tablespoon of milk (to start) and 1/2 teaspoon of vanilla. Stir until the sugar is completely dissolved. You may need to add more milk to get it to a thick, liquidy consistency suitable for dipping - add a tiny bit at a time until you reach the consistency you want.

8. When the donuts have completely cooled, dip the tops of each one into the glaze (you may need to blow out the hole in the middle to clear it of glaze). Sprinkle the sprinkles over the top. Let the glaze harden slightly and serve immediately.

makes 60-70 mini donuts

Note: My yield for this recipe is only about 30 mini donuts.