Donuts are something I always love, summer, fall, winter, spring doesn't matter the season. When the weather gets a little cooler, I love to bake. I decided to make baked donuts in the spirit of fall. Not going to lie the fried version is much better but if you are looking for a lighter version of your favorite sweet, these are a must try. It's also a really fun project and if you haven't made them before it should be on your list.
Click through the gallery above to see the 7 different flavor options I did. You can be inventive and try any toppings that you would prefer. I kept the topping instructions short as it's very simple to do and basically like frosting a cookie and doesn't require much instruction. Below is the base donut recipe and that's where it all starts.
- 1 cup whole wheat pastry flour
- 1 cup white flower
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 1 tablespoon honey
- 2 tablespoon melted butter
- 2 teaspoon vanilla extract
Preheat oven to 425 deg. Combine the first 6 ingredients and whisk everything together evenly. In a larger separate bowl, combine the rest of the ingredients and mix together. Next, slowly stir the dry ingredients into the wet ingredients and mix until thoroughly mixed. Fill your mini donut baking pan half way full, (if you are doing filled make sure to add the batter only 1/4 full then the teaspoon filling then the remaining 1/4 so it should still only be about half full) they will rise a bit. Bake for about 5-7 minutes, until light brown on the outside. To test if they are done, do the toothpick trick where you stick a toothpick in and if it comes out dry they are done. Top with your favorite toppings. Recipe yields about 32 mini donuts.
*note, you can use a large donut pan just bake them a few minutes longer and still remember to only fill the mixture half way full.
My favorite are the cinnamon/sugar and the chocolate pecan. Hope you ENJOY