Baked Italian Mini Doughnuts Recipes

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

BAKED ITALIAN MINI DOUGHNUTS

Steps:

• Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
• Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
• Bake for 20 minutes. Test for doneness (they should be crisp on the outside, moist on the inside). Transfer to a cooling rack or serve immediately to your guests to decorate.