sarah
Nutella Mini Donuts
These mini donuts make the perfect tiny dessert or rich breakfast. Try covering them with sprinkles, chopped nuts, or toasted coconut.
Yields: Makes 2 Dozen Mini Donuts.
Ingredients
- Cooking spray
- 1 ¼ cup of cake flour
- ½ cup of sugar
- 1 ¼ teaspoons of baking powder
- ¾ teaspoon of salt
- ½ cup of buttermilk
- ½ teaspoon of vanilla
- 1 large egg (beaten)
- 1 ½ teaspoons of unsalted butter
For the Glaze
- ½ cup of Nutella (at room temperature)
- 1/3 cup of heavy cream
Method of Preparation
- Preheat the oven to 425º F. Spray the mini donut pan with cooking spray.
- Sift the flour, baking powder, salt, and sugar together in a large mixing bowl.
- Whisk together the buttermilk, vanilla, butter, and eggs until they are just combined.
- Fill the donut pan about 1/3 full. Tap the pan on the counter to level out the batter and release any air bubbles.
- Bake the donuts for 4 to 6 minutes. The tops of the donuts should spring back, but may not be significantly browned.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Whisk the glaze ingredients together in a medium bowl. Add additional cream if the glaze is too thick.
- Dip the tops of the donuts in the glaze and shake off excess glaze.
- If you’d like to add toppings, add them immediately. Serve once the glaze has set.
