Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside)
- 1 egg, lightly beaten
- 1 1/2 Tablespoons butter, melted
Preparation
Step 1
Preheat oven to 425*F. Spray mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk, egg, and butter and stir until just combined.
Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 1-2 minutes, then transfer to a cooling rack.
Makes 36 mini doughnuts.
Recipe Source- Adjusted slightly from the Wilton mini doughnut pan
~ Maple Glaze ~
1 cup powdered sugar
2 Tablespoons milk
1 to 1 1/2 teaspoons pure maple extract (as desired)
*For a vanilla glaze, simple substitute 1/2 teaspoon vanilla extract in place of the maple extract
In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.