These 1½-inch baked yeast mini donuts and holes are delicious glazed, rolled in regular and icing sugars, or topped with chocolate frosting. They are a tad crispy and chewy, not as fluffy and soft like Krispy Kreme. All the recipes for the mini donut pan are baking powder cake donuts but I prefer using yeast for donuts. I just followed a recipe for regular donuts, cut the dough with donut hole cutter, then pressed them on the mini donut pan cavities. These are so cute, fun to eat, and satisfy my donut craving with just a few pieces.
Baked Donuts
2½ cups all-purpose flour
½ tablespoon instant yeast
2 tablespoons sugar
1/8 teaspoon ground nutmeg
¾ teaspoon kosher salt
4 ounces milk, scalded and cooled to 100°F
2 tablespoons soft butter
1 egg, room temperature
Baked Donuts
2½ cups all-purpose flour
½ tablespoon instant yeast
2 tablespoons sugar
1/8 teaspoon ground nutmeg
¾ teaspoon kosher salt
4 ounces milk, scalded and cooled to 100°F
2 tablespoons soft butter
1 egg, room temperature
- Whisk together flour, yeast, sugar, nutmeg, and salt in the bowl of a standing mixer. Add the rest of ingredients and mix with paddle attachment until combined. Knead on medium high with dough hook attachment until smooth and elastic. Transfer into a lightly greased container, cover with plastic wrap, and let ferment until doubled. Knead lightly; roll into ½ inch thick rectangle. Cut with donut hole cutter or 1-inch round cookie cutter. Press into the cavities of a mini donut pan until the dough goes through the middle creating a hole. Cover with plastic wrap and let rise for 30 to 40 minutes. Bake in a preheated 400° F oven for 12 minutes or until golden. Remove from pan and glaze or roll in powdered sugar if desired.