When you cook butter until it turns a dark, golden brown, it takes on a whole new flavor profile. The butter that you previously knew is gone, and in its place is a rich, nutty sauce.

When added to baked goods, brown butter takes them to a whole new depth … which is exactly what it does for these Brown Butter Mini Donuts!

INGREDIENTS

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

FOR ICING

• 11⁄2 tablespoons 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, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In large bowl, cream together cooled browned butter and sugar. Add egg and vanilla extract.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. 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.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. 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 dripping for an easy cleanup. Then, in a small bowl, whisk together milk, vanilla extract, and powdered sugar 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 1 day but are best served fresh.

These aren’t like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like – by any other name, they’ll taste as sweet!

• Prep Time: 18 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Ingredients

• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 cup buttermilk
• 3 eggs
• 1 tablespoon honey
• ½ cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
2. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour.
3. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
4. Bake 12 minutes in the preheated oven, until golden brown.

Nutrition Facts

• Servings Per Recipe 12
• Calories 280
• % Daily Value *
• Total Fat 10g 12%
• Saturated Fat 6g 28%
• Cholesterol 68mg 23%
• Sodium 259mg 11%
• Total Carbohydrate 44g 16%
• Dietary Fiber 1g 4%
• Total Sugars 19g
• Protein 6g
• Vitamin C 0mg 2%
• Calcium 76mg 6%
• Iron 2mg 10%
• Potassium 88mg 2%

You know—and love—the delicious sweet potato casserole that graces your Thanksgiving table. But just try to imagine it in mini donut form.  With  a tender sweet potato base and a sticky Marshmallow

Fluff topping, you’ll want to give thanks for these Sweet Potato–Marshmallow Mini Donuts!

INGREDIENTS

• 13⁄4 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup sweet potato purée
• 1⁄4 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1⁄2 cup whole milk

FOR TOPPING

• 1⁄2 cup Marshmallow Fluff

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions.
2. If using donut pans, preheat oven to 350°F and grease donut pans.
3. In a small bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
4. In a medium bowl, whisk together egg and sugar. Then add sweet potato purée, oil, and vanilla extract, mixing until thoroughly combined.
5. Gently whisk in the flour mixture, alternating with the milk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
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.
7. 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.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
9. Remove donuts from appliance, transfer to a cooling rack, and let cool for 5 minutes.
10. While the donuts are still warm to the touch, frost the top of each donut with a healthy smear of Marshmallow Fluff.
11. These donuts are best served while still warm, so serve immediately.

Early each spring, grocery stores fill with beautiful ripe strawberries ready to be taken home.

This year, instead of a traditional strawberry shortcake, try out these adorable Strawberry Shortcake Mini Donuts for a new twist on a bakery favorite!

INGREDIENTS

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

FOR TOPPING

• 16 large strawberries, sliced

FOR WHIPPED CREAM

• 3⁄4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• tablespoons 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, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. 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.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. 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.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
8. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Once the donuts are cooled, slice in half. On one half of each donut, layer 3 or 4 slices of strawberries. In a stand mixer, whip cream until peaks are just starting to form.
10. Add vanilla extract and powdered sugar, and continue beating until stiff peaks form. Transfer whipped cream to a piping bag, and pipe on top of the strawberry layer.
11. Sandwich each mini donut together with the remaining donut half and serve immediately. These donuts do not store well and so should be eaten fresh.

With their tangy, cinnamon sugar flavor, snickerdoodles are a favorite cookie all across the U.S. of A.

To achieve that bakery fresh flavor in a mini donut, add a few pinches of cream of tartar to the dough, and shake those hot fried mini donuts in some sparkling cinnamon sugar! Snickerdoodle Fried Mini Donuts!

INGREDIENTS

• tablespoons water, warmed
• ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1 teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 1 large egg
• tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR TOPPING

• 2 teaspoons ground cinnamon
• 1⁄2 cup granulated sugar

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, cream of tartar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook.
3. Slowly add the remaining 11⁄2 cups flour, 1⁄2  cup at a time. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl.
4. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
5. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
6. Transfer raised dough to a lightly floured surface and carefully roll out until it is 1⁄2” thick. Cut out doughnuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
8. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
9. Heat oil in a large, deep skillet or a deep fryer to 350°F.
10. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
11. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
12. Place cinnamon and sugar in a large brown paper bag and shake to combine. While donuts are still hot, quickly toss mini donuts in the cinnamon sugar mixture, 4 to 5 at a time. Donuts are best when still warm and do not store well, so serve immediately.

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%

The combination of butterscotch and banana is a new fad that’s making its way onto bakery shelves. With the distinctive banana and creamy, traditional butterscotch flavors, these mini donuts are sure to become a new favorite!

INGREDIENTS

• 3⁄4 cup all purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1 large egg
• 1⁄2 cup mashed banana
• 1⁄4 cup vegetable oil
• 1 teaspoon vanilla extract

FOR BUTTERSCOTCH GLAZE

• 3⁄4 cup butterscotch morsels
• 1 tablespoon whole milk

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, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined.
4. Stir in the flour mixture, stirring until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts are slightly browned and spring back when touched.
6. Remove from oven, transfer to a cooling rack, and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until the donuts are slightly browned and spring back when touched. Transfer donuts to a cooling rack and let cool completely.
8. Place wax paper under a wire rack to collect any dripping for an easy cleanup. Then, in a small, microwave safe bowl, microwave the butterscotch morsels and milk in 15 second increments, stirring each time.
9. Once you reach a smooth, lump free butterscotch glaze, let sit and cool for 2 minutes.
10. Dip the top of each donut 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.

Gingerbread always brings back warm memories of cold fall nights, but that doesn’t mean you should only have it once a year.

These Gingerbread Mini Donuts are made with brown sugar, maple syrup, and all of your favorite fall spices. Be a daredevil and try them in the spring instead!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• teaspoons baking powder
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger Pinch of allspice
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄3 cup packed brown sugar
• tablespoons pure maple syrup
• 1 tablespoon sour cream
• 1⁄4 cup vegetable oil
• 1⁄2 cup whole milk

FOR ICING

• tablespoons butter
• 1⁄3 cup packed brown sugar
• 3 tablespoons whole milk
• 3⁄4 cup 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, cinnamon, ginger, allspice, and salt. Set aside.
3. In a medium bowl, whisk together egg and brown sugar. Then add maple syrup, sour cream, oil, and milk, mixing until thoroughly combined. Gently stir in the flour mixture, 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 completely.
7. Place wax paper under a wire rack to collect any dripping for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add brown sugar and milk, stirring slowly to allow sugar to melt completely.
8. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
9. Let frosting set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

The combination of delicate cinnamon and sweet marshmallow  fluff  gives these donuts a light and fun feel. By using already prepared Marshmallow Fluff as the icing, you save a lot of preparation time, which makes these mini donuts perfect for busy mornings!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1 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

FOR ICING

• 1⁄2 cup Marshmallow Fluff

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, cinnamon, and salt. Set aside.
3. 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: 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 for 5 minutes.
6. 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.
7. Remove donuts from appliance, transfer to a cooling rack, and cool for 5 minutes.
8. While donuts are still warm to the touch, coat the tops with a healthy smear of Marshmallow Fluff. These donuts are best while still warm, so serve immediately.

Wonderful and warm, these old-fashioned apple cider donuts are delicious. Though perfect for fall, these treats are great year-round.

I even make the batter recipe the night before and then finish them in the morning. I also like to dust them with powdered sugar… Yum!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Additional Time: 10 minutes
• Total Time: 1 hrs

Ingredients

• 2 cups white sugar, divided
• 1 tablespoon ground cinnamon
• 1 ½ cups apple cider
• 3 ¾ cups all-purpose flour, divided
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ¼ cup butter, melted
• 2 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 6 cups vegetable oil for frying

Directions

1. Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic bag.
2. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
3. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture.
4. Stir remaining 2 3/4 cups flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
5. Heat oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
6. Turn dough onto a well-floured work surface using floured hands; pat dough to 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
7. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
8. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute.
9. Toss cooled doughnuts in the reserved bag of cinnamon sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.

Nutrition Facts

• Servings Per Recipe 24
• Calories 219
• % Daily Value *
• Total Fat 8g 11%
• Saturated Fat 2g 11%
• Cholesterol 29mg 10%
• Sodium 160mg 7%
• Total Carbohydrate 34g 12%
• Dietary Fiber 1g 3%
• Total Sugars 19g
• Protein 3g
• Calcium 34mg 3%
• Iron 1mg 6%
• Potassium 30mg 1%