These mini sugar doughnuts are a delightful twist on the classic fried version—light, cakey, and baked to perfection. Rolled in melted butter and cinnamon sugar while still warm, they deliver that irresistible crunch and sweetness in every bite. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and even easier to devour. No yeast, no frying—just mix, bake, dip, and enjoy. Whether you’re hosting a party or treating yourself, these doughnuts are guaranteed to bring smiles.
Ingredients:
For the Doughnuts:
- 1¼ cups cake flour, sifted
- ½ cup granulated sugar
- 1¼ teaspoons baking powder
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup buttermilk
- 1 large egg, lightly beaten
- 1½ tablespoons unsalted butter, melted
- (Optional) ½ teaspoon vanilla extract
For the Coating:
- 6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a mini doughnut pan with nonstick spray or butter. If you don’t have a doughnut pan, a mini muffin pan works too—just adjust the baking time slightly.
2. Mix Dry Ingredients
In a large mixing bowl, sift together the cake flour, sugar, baking powder, nutmeg, and salt. The nutmeg adds that classic doughnut flavor, so don’t skip it!
3. Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, and melted butter. Add vanilla extract if using. Stir until smooth and well combined.
4. Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy but cohesive.
5. Fill the Pan
Transfer the batter into a piping bag or a ziplock bag with the tip snipped off. Pipe the batter into each doughnut cavity, filling about ½ to ⅔ full. This helps them rise without overflowing.
6. Bake
Bake for 4–6 minutes, or until the tops spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
7. Prepare the Coating
While the doughnuts are still warm, melt the butter in a small bowl. In another bowl, mix the sugar and cinnamon.
8. Dip and Roll
Brush each doughnut with melted butter (or dip them), then roll in the cinnamon sugar mixture until fully coated. Place back on the rack to set.
🍽️ Tips & Variations:
- Mini Muffin Hack: No doughnut pan? Use a mini muffin tin and bake for 8–10 minutes.
- Flavor Twist: Add citrus zest or swap cinnamon for cardamom for a unique spin.
- Sugar-Free Option: Use a sugar substitute like erythritol and skip the coating or use a sugar-free cinnamon blend.
- Storage: Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to refresh.
- Make Ahead: Mix the dry ingredients and wet ingredients separately the night before. Combine and bake fresh in the morning.
These mini sugar doughnuts are the kind of treat that disappears fast—so you might want to double the batch! Want to riff on this with a tropical glaze or turn them into filled bites? I’ve got ideas ready to roll.