Ingredients for Mini Buttermilk Doughnuts

For the Doughnuts:

• Cooking spray: Essential for preventing the mini-doughnuts from sticking to the pan. You can also use oil or melted butter to grease the pan using a pastry brush or paper towel.
• Cake flour: The key to achieving super-tender mini doughnuts. Cake flour contains less gluten than all-purpose flour. If you don’t have cake flour, you can easily make a substitute: measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch.
• Sugar: Helps create a tender crumb and promotes browning during baking, adding to the overall deliciousness.
• Baking powder: A heaping teaspoon of baking powder is crucial for helping these buttermilk doughnuts rise beautifully in the oven.
• Salt: Balances the sweetness and enhances the other flavors. Kosher or sea salt is recommended for best results.
• Buttermilk: Adds a pleasant tang and keeps the doughnuts incredibly tender. If you don’t have buttermilk on hand, don’t worry! There are many easy substitutes. Check out a guide for various ways to make substitutes for buttermilk.
• Vanilla extract: Essential for adding a touch of warmth and depth. For the most flavorful results, choose pure or homemade vanilla extract over imitation vanilla.
• Egg: Acts as a binder, providing structure to the doughnuts. Whisking it separately before adding it to the other ingredients makes it easier to incorporate evenly.
• Butter: Adds richness and flavor. If you only have salted butter, slightly reduce the amount of added salt in the recipe.

For the Nutella Glaze:

• Nutella: Provides the signature hazelnut-chocolate flavor for the glaze. If you prefer a different flavor profile, you can substitute another nut butter or chocolate spread. Ensure your Nutella is at room temperature for easy blending with the other ingredients, ensuring a smooth and creamy glaze.
• Heavy cream: The secret to an easy, creamy glaze. Whisking the Nutella with heavy cream is the key to achieving the perfect consistency. Substituting the heavy cream may not yield the same results.

Optional Toppings:

• Assorted sprinkles, chopped nuts, or toasted coconut: These toppings add color, texture, and extra flavor to the doughnuts. Feel free to get creative and use your favorite toppings or whatever you have on hand.

See the recipe card for full information on ingredients and quantities.

How to Make Baked Mini Doughnuts: Step-by-Step Guide

1. Prep the Pan: Preheat the oven to 425°F (220°C) and coat a mini-doughnut pan with cooking spray. Make sure to get into all the nooks and crannies to prevent sticking.
2. Whisk Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt. For extra-light doughnuts, consider sifting these ingredients together instead of just whisking.
3. Add Wet Ingredients: Pour in the buttermilk, vanilla extract, egg, and melted butter into the dry ingredients. Whisk until just combined. Be careful not to overmix, as this can result in tough doughnuts.

4. Fill the Doughnut Pan: Transfer the batter to the prepared mini-doughnut pan, filling each cavity about ⅓ full. Use a piping bag or a spoon for easier and cleaner filling. After filling the cavities, gently tap the pan on the countertop to release any air bubbles, which will help ensure an even rise during baking.

5. Bake: Bake for 4 to 6 minutes, or until the tops of the doughnuts spring back when lightly touched. Keep a close eye on them to prevent burning. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely while you prepare the glaze.
6. Make the Nutella Glaze: In a medium bowl, whisk together the Nutella and heavy cream until smooth. If the glaze is too thick, add more heavy cream, one tablespoon at a time, until you reach the desired consistency.
7. Dip and Top the Doughnuts: Once the doughnuts are completely cool, dip each one into the Nutella glaze, gently shaking off any excess. Immediately top them with your favorite sprinkles, chopped nuts, toasted coconut, or other desired toppings.

Kelly’s Expert Recipe Tips for Perfect Doughnuts

• Keep a close watch on your doughnuts while they bake, as oven temperatures can vary. They’re done when they’re golden brown and spring back when lightly pressed. You can also insert a toothpick into the center of a doughnut. If it comes out clean or with a few moist crumbs, they’re ready.
• For easy and even topping distribution, I like to put each topping into separate bowls. After dipping the baked mini doughnuts in the glaze, I’ll gently press the tops of the doughnuts into the toppings. This allows for maximum coverage and an even distribution of flavor and texture.
• These doughnuts are best enjoyed fresh on the day they’re made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If they become a bit stale, you can refresh them by briefly heating them in the microwave or oven before serving.

Essential Tools for This Recipe

• Mini doughnut pan: An essential purchase for making baked mini doughnuts. Alternatively, you could turn these into baked doughnut holes by using a mini muffin pan.
• Sifter: For extra-fluffy doughnuts, sift the dry ingredients together. A sifter with a rotating handle makes this super easy. You could also use a fine-mesh strainer, tapping the strainer against the palm of your hand to sift.
• Cooling rack: You’ll need one of these to cool the baked doughnuts. I prefer cooling racks with a cross-hatched pattern (rather than parallel wires), as they hold baked goods more securely.

Frequently Asked Questions About Doughnut Making

More Delicious Nutella Recipes to Try

• Nutella-Stuffed Chocolate Chip Cookies
• Banana and Nutella Stuffed French Toast
• Nutella Waffle Sandwich Cookies
• Strawberry Nutella Hand Pies
• Banana and Nutella Dessert Bruschetta