Baked Mini Donuts (July 4th)

Bake mini donuts all dressed up for the fourth of July!

Today, we celebrate the fourth of July, and what better way than to celebrate with DONUTS!! Usually for donuts (and most delicious things), I’m all for the “bigger is better” concept, with loads of unnecessary and over the top things. But mini donuts are just so cute! And plus, with all the food you’ll be eating today, maybe a mini donut is not the worst idea!

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There they are- all covered in SPRINKLES!

Today’s post will be relatively short, so just scroll through and look at how cute these things are! 

Preheat your oven to 350F. Mix all the dry ingredients in a bowl. In a separate bowl, mix all the wet ingredients. Note: if you don’t have buttermilk, you can use regular milk and lemon juice or white vinegar (the ratio is one cup milk to 1 tbsp lemon juice or white vinegar. I used 3/4 cup milk and 2 tsp white vinegar with a couple extra drops). The end texture of the donut was a little chewy and bread-y; not sure if that’s just the way the recipe is, or if it would be different with buttermilk. You don’t get the donuty deep-fried texture, but it’s tasty, nonetheless.

Spray a donut pan with nonstick spray, and put the batter in the donut pan. I would recommend spooning the batter into a piping bag or ziplog bag, then piping it into the donut pan. Don’t fill them all the way up because you’ll lose the hole in the middle. Bake for about 6-8 minutes. Mine took about 7 minutes. Let it cool a little, remove from pan, and let it cool completely.
If you don’t have a donut pan, I suggest you get because just look how cute they are! But I suppose you could use a mini muffin tin too, and make mini muffin/cupcakes out of this batter as well.

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I used a ziplock bag, and filled them a little over half-way
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They’re NAKED!!

For the glaze, mix powdered sugar, milk, and vanilla together. Add food coloring as desired. As with anything you decorate with icing, you want to let the donuts cool thoroughly before decorating them to avoid melty/runny icing. Decorate them however you please! You can dip the donuts in the icing, you can try piping them, you can leave them plain. I opted to dip mine. I recommend having some milk nearby so you can add milk to your glaze during the process. I found that while I was dipping them, the glaze started to dry out a bit, and didn’t look very pretty. Then, proceed to dump sprinkles on them- the decorating possibilities are endless! 

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Happy birthday, America!

This is a great and recipe because it’s pretty simple and very versatile. You can make the icing any color, and use whatever sprinkles you want. See what I’m getting at? You can basically use this recipe for any holiday- so yes, you’ll be seeing this recipe again on my blog dressed up in different holiday apparel. 

I would recommend serving these the day you make them, but usually that’s not possible. So to store, place in airtight container and refrigerate up to 2 days. Before serving, let donuts come to room temp. These donuts don’t stay very well, and will dry out the longer you wait.

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If Sprinkle City and Icing Town battled it out in a gruesome war, this would be the result

Here’s my fashion bit for today. We all know the “shirt tuck” is a great way to style your t-shirt, blouse, oversized sweater, etc. However, sometimes, the material or the fit of the top or bottom isn’t the best for the tuck. Sometimes the shirt’s not loose enough to create that perfect billowing effect, or sometimes you can see the outline of the tucked shirt through the skirt, etc. I present to you “the knot”! Simply gather one corner of your shirt and tie a little knot. You might have to pull the fabric a little to gather enough material to tie it. Once you form a little knot, tighten it slowly, and adjust where you want the knot to be and how tight you want the knot to be. This will affect the location of the knot and how scrunched your shirt will be. If you finish and don’t like it, just untie and re-do it until you are satisfied (it usually takes me a couple tries too). It’s a more casual look, but still versatile. Try it out!

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It’s “the knot” – give it a try!

 

Baked Mini Donuts (July 4th edition)
Yields 48
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Donut
  1. 2 cups flour
  2. 3/4 cup white sugar
  3. 2 tsp baking powder
  4. 1/2 tsp salt
  5. 3/4 cup buttermilk*
  6. 2 tsp vanilla extract
  7. 2 eggs
  8. 2 tbsp butter, melted and cooled
Glaze
  1. 1-3/4 cup powdered sugar
  2. 1 tbsp milk
  3. 1/2 tsp vanilla
  4. food coloring, sprinkles to decorate
Donut
  1. Preheat oven to 350F
  2. In a large bowl, mix flour, sugar, baking powder, salt.
  3. In a separate bowl, mix buttermilk*, eggs, vanilla, butter. Add wet ingredients to dry ingredients, and mix to combine.
  4. Spray donut pan with nonstick spray, and fill donut pan with batter using piping bag or ziplock bag. Fill each donut mold a little over half full.
  5. Bake for about 6-8 minutes (mine took about 7 minutes)
Glaze
  1. Mix powdered sugar, milk, and vanilla together. Adjust texture by adding more sugar or milk as needed.
  2. Add food coloring to desired color if wanted.
  3. Drizzle or dip donuts into glaze.
  4. Dump sprinkles on everything!
  5. I would recommend serving these the day you make them, but usually that's not possible. So to store, place in airtight container and refrigerate up to 2 days. Before serving, let donuts come to room temp. These donuts don't stay very well, and will dry out the longer you wait.
Notes
  1. *If you don't have buttermilk, you can use regular milk and lemon juice or white vinegar. The ratio is 1 cup milk to 1 tbsp lemon juice or white vinegar. So for this recipe, you'll want about 3/4 cup milk and 2 tsp acid (it's actually a little more than that, but doesn't have to be too exact)
Adapted from Best Friends for Frosting
Delightfully Full http://delightfullyfull.com/

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