Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

• Prep Time: 2 hrs
• Cook Time: 15 minutes
• Total Time: 2 hrs 15 minutes
• Yield: 16 doughnuts and holes

Ingredients

• 2 ½ cups all-purpose flour
• ½ cup white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup milk
• 1 egg, beaten
• ¼ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 2 quarts oil for deep frying
• ½ teaspoon ground cinnamon
• ½ cup white sugar

Directions

1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
2. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness.
3. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
4. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.
5. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts

• Servings Per Recipe 16
• Calories 257
• % Daily Value *
• Total Fat 15g 19%
• Saturated Fat 4g 18%
• Cholesterol 21mg 7%
• Sodium 167mg 7%
• Total Carbohydrate 29g 10%
• Dietary Fiber 1g 3%
• Total Sugars 13g
• Protein 3g
• Calcium 61mg 5%
• Iron 1mg 6%
• Potassium 51mg 1%

Marble cake is traditionally found at birthday parties, but now you can serve it up at the breakfast table.

And, although this swirled combination of vanilla and chocolate donut batter looks impressive, it’s thankfully easy to make. Wow your guests with your amazing kitchen skills by making these Marble Cake Mini Donuts!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 tablespoons cocoa powder, sifted

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
4. Divide batter between two bowls, and in one of the bowls, whisk in the cocoa powder. This way you will have one bowl of chocolate batter and one bowl of vanilla batter.
5. Then, in a measuring cup (with a spout) or a batter dispenser, pour a small layer of the vanilla batter, followed by a layer of the chocolate batter. Repeat this process until all of the batter has been layered.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
7. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

Excuse the pun, but these mini donuts are worth their weight in gold … 24 carrot  gold, that is. Bugs Bunny would be happy to trade in his standard carrot for one of these Carrot Cake Mini Donuts—and so will you!

INGREDIENTS

• 2⁄3 cup whole milk
• tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar 1 large egg
• teaspoons vanilla extract
• 1⁄2 cup grated carrots
• 1⁄4 cup golden raisins, chopped

FOR FROSTING

• 2 ounces cream cheese, softened
• 1 cup powdered sugar
• 1⁄2 teaspoon ground cinnamon
• 1 tablespoon whole milk

How to make

• If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
• In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute.
• Add egg and vanilla extract. Beat for 30 seconds, scraping down the bowl as needed.
• Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Gently stir in carrots and golden raisins.
• Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
• If using mini donut pans: Carefully fill each donut indentation 3⁄4
• Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
• If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
• Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
• Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a stand mixer, blend together cream cheese, powdered sugar, and cinnamon. Slowly add milk, whisking constantly, until you get a smooth frosting.
• Dip the top of each donut into the frosting and transfer to a wire rack. Let frosting set for 5 minutes and then serve.
• Donuts can be stored in an airtight container in the refrigerator for up to 2 days but are best when eaten fresh.

If you look up Paula Deen in the dictionary, there are no words. Instead, there is a large photo of gloriously yellow butter. In her honor, here is a Butter Cake Mini Donut that only a true Paula Deen fan could appreciate.

INGREDIENTS

• 1⁄2 cup (1 stick) unsalted butter, melted
• 25 ounce box yellow cake mix
• large eggs
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract

FOR TOPPING

• 1⁄2 up powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a large bowl, cream together melted butter and yellow cake mix. Add eggs, sour cream, and vanilla extract, mixing until smooth.
3. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
4. Transfer donuts to a cooling rack and cool for 5 minutes. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
5. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and cool for 5 minutes.
6. Once donuts are no longer hot to the touch, place powdered sugar into a brown paper bag or a Ziploc bag. Working with 2 or 3 donuts at a time, shake to coat with powdered sugar. Serve immediately, or store in an airtight container for up to 3 days.

If you’re looking for an icing free mini donut, then this is the recipe for you! Instead of the classic powdered sugar icing that you might expect, the brown sugar and pineapple found in this recipe pretty much frost these mini donuts all by themselves. Less work simply means more time to enjoy. What could be better?

INGREDIENTS

• 1⁄4 cup unsalted butter
• 1⁄2 cup packed brown sugar
• 20 ounce can crushed pineapple, drained
• 11⁄3 cups all purpose flour, sifted
• teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• tablespoons vegetable oil
• 2 teaspoons vanilla extract

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small saucepan, melt butter and brown sugar over medium heat. Bring to a simmer and cook, stirring constantly, until brown sugar has dissolved. Remove from heat and stir in pineapple. Set aside.
3. In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside. In a medium bowl, whisk together egg and sugar.
4. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
5. If using mini donut pans: Fill the bottom of each donut round with about 1 tablespoon of the pineapple mixture. Then, carefully top pineapple mixture with batter until each donut indentation is 3⁄4 full.
6. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack. If using an electric mini donut maker:
7. Fill the bottom of each donut round with about 1 tablespoon of the pineapple mixture.
8. Then, carefully top pineapple mixture with batter until each donut indentation is 3⁄4 full.
9. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance and transfer to a cooling rack.
10. Donuts are best when still warm and do not store well, so serve immediately.

The classic blueberry donut can always be found on a donut shop’s shelves. Although it may be a “common” donut, its dense cake texture and beautiful bursts of blueberries make it impossible to overlook!

INGREDIENTS

• 13⁄4 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 large egg
• 3⁄4 cup granulated sugar
• 3 tablespoons vegetable oil
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract
• 1⁄2 cup whole milk
• 1⁄2 cup blueberries, chopped

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add oil, sour cream, and vanilla extract, mixing until thoroughly combined.
4. Gently stir in the flour mixture, alternating with the milk, stirring until there are no lumps. Carefully fold in the chopped blueberries. Transfer batter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4full.
6. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
7. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool 5 minutes.
9. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar and whisk until smooth.
10. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 2 days.

Like a fine wine, these mini donuts only get better with age. Surprisingly, these donuts are tasty the first day, but delicious the second day. If you are looking for a make ahead donut, this is the one for you!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 1⁄2 cup cocoa powder
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt 1 large egg
• 3⁄4 cup granulated sugar
• 3 tablespoons vegetable oil
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract
• 1⁄2 cup whole milk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add oil, sour cream, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the milk, stirring until there are no lumps.
4. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
5. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
6. Remove donuts from appliance, transfer to a cooling rack, and let cool 5 minutes.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar and whisk until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

The sour cream in these mini donuts adds a tangy flavor and also keeps them incredibly moist, but the real secret to success is the double flip while frying.

The double flip is the cause for all of the beautiful grooves and ridges on top of these mini donuts!

INGREDIENTS

• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 tablespoon shortening or lard
• 1⁄4 cup sugar
• large egg yolk
• 1⁄3 cup sour cream
• Vegetable oil or peanut oil, for frying

FOR GLAZE

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl or a stand mixer, cream together shortening and sugar. Add egg yolk and beat for 30 seconds, scraping down the bowl as needed.
3. Then, alternating flour mixture and sour cream, combine all ingredients until just blended. Transfer batter into a clean bowl, cover with plastic wrap, and refrigerate for 1 hour (or maximum 24 hours).
4. Heat oil in a large, deep skillet or a deep fryer to 325°F.
5. While oil is heating up, transfer dough to a lightly floured surface,
6. and carefully roll out until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Once donuts rise to the top, flip each donut and fry the other side for 1–11⁄2 minutes or until golden brown.
8. Then, flip donuts back to the first side, and fry for 1 additional minute or until golden brown.
9. Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
11. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

These donut holes are glazed and sprinkled to make the perfect guilty treat. They taste more like cake than donuts, but have that wonderful donut glaze.

Roll the donuts in sprinkles after dipping in glaze to make these donut holes a bit more colorful.

Yields: Makes 3 dozen donut holes.

Ingredients

• 2 ½ cups of all-purpose flour
• 1 cup of unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda ¼ teaspoon of salt
• 1 cup of granulated sugar
• ¾ cup of buttermilk
• 2 large eggs
• ¼ cups of unsalted butter
• 2 teaspoons of vanilla extract
• Vegetable oil for frying

For the Glaze

• 2 ½ cups of powdered sugar
• 4 to 5 tablespoons of milk
• ¼ teaspoon of vanilla extract

Method of Preparation

• Sift the flour, baking powder and soda, cocoa powder, and salt into a large bowl.
• Whisk the eggs, buttermilk, sugar, butter, and vanilla together in a smaller bowl.
• Add the wet ingredients to the flour mixture and stir with a large spoon.
• Line a baking sheet with parchment or wax paper. Roll the dough into balls that are slightly smaller than golf ball size.
• Add the vegetable oil to a large pot and heat it over medium heat.
• When it reaches 350º F, fry the donut holes in batches for 2 or 3 minutes each.
• Remove with a slotted spoon and set them on paper towels to drain.
• Combine the glaze ingredients in a mixing bowl. Add more powdered sugar if the glaze is too running. Add more water if the glaze is too thick.
• Dip the donuts in the glaze and set them on a wire rack to drain off the excess glaze.
• Allow the donuts to set for 10 to 15 minutes to allow the glaze to set.

These donuts have a blood orange glaze that makes this a rich treat than is more than just breakfast—it’s dessert!

Yields: Makes 12 donuts

Ingredients

1 ½ cups of flour ½ cups of dark cocoa powder 1 cup of sugar 2 teaspoons of baking powder ½ teaspoon of nutmeg 1 teaspoon of salt 1 cup of buttermilk 2 eggs 2 teaspoons of vanilla 3 tablespoons of coconut oil, melted and slightly cooled For the Glaze: 2 tablespoons of melted butter 2 tablespoons of light corn syrup 3 cups of powdered sugar ½ cup of blood orange juice Heavy cream

Method of Preparation

• Preheat the oven to 325º F. Lightly spray a donut pan with nonstick cooking spray.
• Whisk the dry donut ingredients together in a medium-sized mixing bowl.
• Combine the eggs, vanilla, and buttermilk in a small bowl or large measuring cup.
• Add the wet mixture to the dry mixture.
• Add the melted oil over the dough and mix well.
• Pipe the dough into the donut pan. Bake for 10 minutes.
• Cool the donuts on a wire rack while you make the glaze.
• Mix all of the glaze ingredients in a large bowl until they are smooth and creamy.
• Add the heavy cream until it is the consistency that you want.
• Dip the cooled donuts into the glaze and set the donuts on a cooling rack to allow the glaze to set.