Mini Donut Test Kitchen
February 22nd, 2007
Stumble it!
Remember when I made mini-donuts and promised you a recipe? And then never gave you one? Well, today I decided to keep my word. I got up, made some tea, and set to work. My house is covered in donuts!
My first attempt wasn’t a complete failure, but I wasn’t happy with the result. They didn’t rise very well, leaving one side of each donut flat and craggy. It’s not that I expected a recipe I made up to work on the first try, but I was still hoping to get lucky.
I did get lucky on my second try. I reduced the fat content and upped the soy milk and the baking powder. Success! They rose much better, had a nicer texture, and were prettier. Here are the two tries side-by-side:
Much better, huh? Below is the recipe for the donuts and the glaze, directions for glaze, pictures of the whole process, and even a video.
Oh, and did I mention? There’s chocoalte coated ones, too!
Mini Baked Donuts
Make 20 Donuts
Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon
Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance
Preheat oven to 350º F
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
Add wet to dry and mix until just combined. It should form a very soft dough. Like this:
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.
As you can see, the dough sits just below the rim. If you over fill, your donuts will come out looking like it has a little muffin top. Not the end of the world, but not very donut-like either.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Time for toppings!
Glaze with Sprinkles
1/2 Cup Powdered Sugar (lump free!)
1 Tbs Soymilk
Bowl full of sprinkles (1/4 to 1/2 cup, ish?)
Whisk soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.
Chocolate Dip
This is the easy part. Melt 6 oz of high quality fairly sweet chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!
Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate - it’ll make for a much smoother appearance than if you try to scrape off excess chocoalte with your fingers. Allow to set until chocolate isn’t so shiny and can be picked up without making a sticky mess!
*Edit!! So, I waited until the chocolate was set and realized that my donuts had glued themselves to the rack, making the bottoms rip off when your try to pick one up. I think it’d be better to let these set on parchment paper! Also, use a decently sweet chocolate, mine was too bitter.
Enjoy!
Entry Filed under: baked goods, dessert, recipe, video
85 Comments Add your own
1. Deirdre | February 22nd, 2007 at 3:10 pm
This is a GREAT tutorial on baked donuts! I love how low-fat, low-cal they are! I think I’ll get myself a donut pan for St.Patrick’s day.
2. kat | February 22nd, 2007 at 3:17 pm
Oh man! I have been eyeing the mini-doughnut pan in my drawer for a while… this is a good excuse as any to put it to use!
3. Stephanie | February 22nd, 2007 at 3:58 pm
hey look gorgeous! do you think it would be possible to make them gluten free?
4. Cherie | February 22nd, 2007 at 4:35 pm
You are so awesome - my hero - for making these!
5. Nikki | February 22nd, 2007 at 5:38 pm
I will try to do these with powdered sugar and report back to you.
6. EtherMaiden | February 22nd, 2007 at 5:49 pm
What egg sub did you use in your recipe? I tend to find that starting with whatever the origional had, and then modifying for my personal taste works better than guessing.
7. webly | February 22nd, 2007 at 6:08 pm
It’s awesome to find a doughnut that doesn’t use yeast and still looks great. Thanks!
8. vicki | February 22nd, 2007 at 9:01 pm
I just need a mini-donut pan, cuz I’m so all over these! awesome demo & file this under YUMYUM! :o)
9. Lolo | February 23rd, 2007 at 5:57 pm
Thanks everyone!
Stephanie - I don’t have much experience with gluten free baking, so unfortunately I’m not the one to ask! I should try to learn more about it!
EtherMaiden - I used Ener-g Egg replacer.
10. bazu | February 23rd, 2007 at 6:40 pm
Oh my god. I’m speechless. These look like the best doughnuts- who knew I’d have a shot at making my own?… Thank you!
11. katie | February 24th, 2007 at 1:30 am
I am drooling…my boyfriend would probably marry me on the spot if I made these for him.
12. The Veg Blog» Blog &hellip | February 24th, 2007 at 4:03 am
[…] VeganYumYum » Mini Donut Test Kitchen Oh man. Now I need a mini donut pan. (tags: vegan donuts food) […]
13. Regina | February 24th, 2007 at 1:29 pm
Wow!! These look amazin! Thanks for sharing!
14. Kayla | February 25th, 2007 at 12:57 pm
These look incredible. I would love to experiment with different flavors and textures. I have always been fond of cake donuts. Good job!
15. textual bulldog | February 25th, 2007 at 3:19 pm
So beautiful! Great job, as always. …And I really must get myself one of those little donut pans…
16. Danielle Latman | February 27th, 2007 at 4:12 pm
This made my boyfriend and I very excited. He is obsessed with doughnuts, and I try to be healthy. We had no idea that doughnut pans existed. Now we can make the yummy treats without lots of heavy grease. Thanks for improving our relationship!
17. ellen | March 1st, 2007 at 4:41 pm
Stephanie, spelt flour is a perfect substitute. These look so yummy-now to find a donut pan!
18. Christine | March 16th, 2007 at 1:22 pm
First off, I am fairly new to this site…love it. I made these this week and they turned out great. I brought them to a committe meeting and they were a big hit!
One question, some of the donuts stuck to the non-greased, non-stick pan, so I had little chunks missing from the bottom of the donuts. (Of course, no one even noticed because they thought they were so cute!) What would happen if I used a canola spray on the pan?
19. Stephanie | March 24th, 2007 at 12:56 am
oiling the pan is SO necessary! my first batch was a mess, but the second was perfect once I sprayed the pan with oil.
20. leonine19 | March 28th, 2007 at 4:58 am
wow, wonderful!
21. Ryann | April 5th, 2007 at 2:29 pm
Wow, I must say… I just started being a vegan, and with all the foods I can’t eat [like donuts], I’ve been discouraged.
I think you just saved my veganism. Thanks!
=)
22. Carolina | April 7th, 2007 at 11:18 am
should we use plain soymilk or vanilla soy milk?
23. Lolo | April 7th, 2007 at 11:44 am
Christine - Go ahead and spray the pan.
Carolina - I used plain, but you could probably use vanilla if you want.
Thanks everyone for the comments!
24. Kimberlee | April 23rd, 2007 at 11:03 pm
I had no idea there were mini donut pans. Hmm, I learn something new everyday.
25. Michelle | April 24th, 2007 at 12:03 pm
These were absolutely delicious! I loved them to pieces! Perfect!
26. Leise | April 25th, 2007 at 5:58 am
this recipe is amazing! i havent been vegan very long i get so sick of other teens (and some rude annoying adults!) telling me i cant eat yummy foods! BOY ARE THEY WRONG! ur little donuts have helped me to prove to those suckers that i eat BETTER and YUMMIER foods than them! AND they are low-everything!
u r a life changer! thanx xxx
27. chengwa121 | April 25th, 2007 at 12:58 pm
i have these in the oven right now and they are rising way too much…..eek. what did i do wrong? also my dough was so sticky it was really hard to get in the pan and spread around….
28. chengwa121 | April 25th, 2007 at 1:03 pm
okay…the ones that rose alot were overfilled. premature baking anxiety…
29. Rough Day Donuts « &hellip | April 26th, 2007 at 8:40 pm
[…] used the legendary Lolo’s mini donut test kitchen recipe. I halfed it and used a chocolate mold to make the little shapes. They’re, at most, one inch […]
30. YENYLYN | April 27th, 2007 at 8:29 pm
hi! umm i really wanna make these this is my first week going veganand i dont want it to be hard i have so many questions its not even funny and i need to talk to someone who is vegetarian/vegan beacause i dont know anything if you could please email me that would be awesome!thanks
31. Emily | May 1st, 2007 at 6:39 pm
these look fab! can’t wait to try ‘em!
32. Dirt King | May 14th, 2007 at 2:08 pm
I made my own cake donuts over a year ago and they seemed to dense so I think i’ll try this recipe.
I made the jam filled ones out of Sinfully Vegan last year and they were amazing.
Stef
33. bianca | May 19th, 2007 at 11:27 pm
i have been vegan for 8 months…and i can’t wait to taste these they look great!xoxo-bianca
34. jana maru | May 27th, 2007 at 4:52 pm
These are great. I’ve been waiting for about 2 months for my pans to get here and finally just decided to get some “classic” sized donut pans. They still worked out beautifully. We dipped ‘em in chocolate and sprinkled with unsweetened coconut flakes. So good. Plus, if you stick the chocolate coated ones in the freezer for about 10 minutes, the chocolate will set faster. I kindof think that the texture and taste of them resemble Twinkies? But everyone else who was vegan who tried them said they were just like donuts. That’s good. Also, I only put a *pinch* of nutmeg per batch. I sneekily tried the batter a few weeks ago by lumping it onto a cookie sheet and they ended up tasting good, but really nutmeg-y. Like a nutmeg sugar cookie. Just go ahead and wait for the donut pans, folks.
35. wenwenzz | May 30th, 2007 at 10:54 am
Wow I love your donut!!!
36. Liz | June 5th, 2007 at 11:23 am
OMG I love doughnuts and since becoming vegan 41/2 years ago, I thought I would never eat one again. They’re great dipped in glaze and unsweetened coconut flakes. Thanks a much!!!
37. Malaysiandelicacies | June 8th, 2007 at 10:15 pm
I came across ur blog a day back and since then have been hooked in ur blog
U have a great blog and the pictures are owesome. Looking at ur mini doughnuts have made me want to try it out . But 2 questions :
1) Can I replace Apple cider vinegar with other types of vinegar?
2) I dont think I can get Earth Balance in Malaysia….any substitute for it ?
Thatz abt it .Bye for now.
38. carly | June 13th, 2007 at 1:41 pm
mmmm the sprinkle ones are to die for!!
39. Heidi | June 20th, 2007 at 9:31 pm
A good way to make these gluten free is to substitute a gluten-free baking mix for the flour and reduce the amount of baking powder in the recipe by half. I used Arrowhead Mills brand and it worked fine– but I think there are others; incidentally, this works well in cakes and other recipes too. Great recipe..thanks!
40. Belle | June 25th, 2007 at 3:38 pm
Would you mind giving the width and depth of the mini donut compartments of the pan? I’d like to order one online, but there seem to be many variations of “mini” size.
41. Rooey | June 26th, 2007 at 1:50 pm
These doughnuts are amazing! For some reason my mixture isn’t doughy at all, it’s just like cake mixture really.. but the end result seems to be the same! I love playing around with different coloured icing and also dipping in chocolate
42. MalteseKat | July 17th, 2007 at 2:59 pm
I found your site and these doughnuts look so incredible I ran out and bought myself a doughnut pan, but got the regular size. Any tips on baking them in the full size pan?
43. Shannon | July 29th, 2007 at 1:58 pm
Wow these were delicious, they were very soft and moist! BTW, I did not have any ENER-G and just used a TBSP. of applesauce and that worked out fine.
I also have the regular sized doughnut pan and you still cook them for 12 minutes.
Thanks for this wonderful recipe and I am looking forward to your cookbook!
44. Gluten-Free Chocolate Cov&hellip | July 30th, 2007 at 11:41 am
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45. Melisser | August 4th, 2007 at 11:27 pm
I made these & they were FABULOUS! In fact, I made another vegan donut recipe the same night & it failed! craziness.
Anyway, I’d love to blog about these & post the recipe (giving many links & much respect to your blog & awesomeness), but I wanted to make sure that’s OK.
I also voted for you on the VegNews awards! Love your blog!
46. Mini Donut Recipe «&hellip | August 5th, 2007 at 10:25 pm
[…] August 5th, 2007 at 8:23 pm (Vegetarian, Fun Finds, Vegan, Baking, Recipes, Special Occasions, Food) VeganYumYum » Mini Donut Test Kitchen […]
47. Mandee | August 20th, 2007 at 12:17 am
What is Earth Balance? Is it a product only found in the USA? I’m in Aust. Thanks
48. charley | August 22nd, 2007 at 12:41 pm
Hey, Am hoping to try out the recipe. What is this egg substitute? Am not sure what to use.. xx
49. liesl | September 1st, 2007 at 11:20 pm
I make these every time i have a surprise visitor as they only take 5 mins to whip up. I use orgran egg replacer and nuttelex for earth balance. I roll them in cinnamon, nutmeg & caster (superfine) sugar as soon as i take them from the oven and no one can tell the dif between these and store bought fried donuts. They are light and fluffy and the sugar gives them a slightly crisp shell. Heaven. Filling the pan was a bit messy so I put the mix in a snaplock bag and cut off the corner for perfect round donuts.
50. kibbles | September 10th, 2007 at 10:00 am
Is it just me or did this blog say mini-bunt pans a while ago?
Well, it doesn’t matter, because I found a mini-bunt/doughnut pan and it’s beautiful and I am making these for breakfast today. :3
51. kibbles | September 10th, 2007 at 11:30 am
Okay, perhaps your mini-doughnut pan is just slightly smaller than my mini-bunt pan, or I missed something. That recipe only made 9 doughnuts for me. :3
But they are the 9 most beautiful, tastey, pretty, and lovely doughnuts I have ever seen. Best. Recipe. Ever.
52. Teresa | September 11th, 2007 at 10:13 pm
I made the donuts with a little variation by using flax seeds instead of egg replacer. They are really yummy! I made these for my 3 year old daughter and her friends and they loved it!
53. Lynette | September 20th, 2007 at 3:22 pm
I’m New! What is Earth Balance that is used in the donut recipe and what can be used in place of it? thanks!
54. iconey | October 4th, 2007 at 1:09 am
fine presentation~~
good guide for first try not like other ha ha…
55. Post Punk Kitchen Blog: S&hellip | October 30th, 2007 at 11:03 am
[…] Mini-Donuts. Possibly the Lolo recipe? I’m not sure. From vanessaissleeping on […]
56. leesa | November 8th, 2007 at 12:59 pm
Thanks so much, you’ve answered my 4 year old’s dreams … she’s deadly allergic to eggs and I’ve been searching forever for vegan recipes like this.
57. rosie | November 29th, 2007 at 11:42 am
Is that earth balance buttery sticks or shortening? There are several.
What kind of egg replacer did you use? There are also several. Hope I hear from you soon.
58. Lolo | November 29th, 2007 at 2:06 pm
The Earth Balance is the brand’s margarine - it comes in a tub, and it is simply called Earth Balance. I use Ener-G Egg Replacer. Hope that helps!
59. rosie | November 30th, 2007 at 9:23 pm
Oh, I’m so glad you replied so quickly! Thank you. Well I just made a batch of these donuts- using non vegan ingredients. Real butter, and 1 egg. Thats the only changes I made. I noticed the batter was runny- I’m guessing because of the egg- so I had to add about 3/4 cup more flour. Baked them up- and to my complete surprise- pure perfection! I will gather your vegan indrediants and bake another batch. Any problems- I’ll leave you a message since you reply. thank you!
60. Sara | December 2nd, 2007 at 10:53 pm
Ooh, I am so excited to try these! Couldn’t find any donut pans locally, though, so I’m going with mini-muffin pans. Hopefully they’ll still turn out alright!
61. Sara | December 3rd, 2007 at 2:40 am
They turned out pretty great! A little dense and a little burned, but still delicious. A mini-muffin pan, for anyone out there without a mini-donut pan, will suffice in a pinch!
62. Ed | December 6th, 2007 at 5:02 pm
I’ am a professional donut maker/baker. I prepared the donut recipe and really enjoyed the donuts… You can work at my donut shop any time!!!
63. Amber | January 9th, 2008 at 9:59 am
I made these with beautiful results using a all-purpose GF flour blend.
Then, last night I was making gluten-free Vegan Pumpkin Cookies (http://amberbrownisfeelingblue.blogspot.com/2008/01/gf-vegan-pumpkin-cookies.html) and I used a Wilton bag to pipe the dough into the mini-donut pan. Chocolate chip pumpkin donuts with glaze (I used powdered sugar and DariFree instead of soymilk since I’m allergic to soy)…yum! These were extra delicious, especially the ones I coated with melted Enjoy Life chocolate chips. Yummy little Hypoallergenic Donettes…perfection!
Thanks for the recipe, and inspiration to keep trying new mini-donut flavors!
64. jeannette | January 20th, 2008 at 1:40 pm
i’ve tried making these twice…once with nutmeg and the other without. both times everyone who tried them said they were tasty but not at all like donuts.
65. Courtney | January 22nd, 2008 at 3:35 pm
Would it be possible to use whole wheat flour for these or perhaps half whole wheat, half all-purpose?
66. SeitanSaidDance | January 25th, 2008 at 10:24 am
I’m so excited by these! What do you consider a decently sweet chocolate? Semi-sweet? Sweeter?
67. KCA | January 28th, 2008 at 9:34 pm
I love this recipe. I made the glazed donuts and they turned out heavenly. I’m curious though– have you developed a chocolate cake donut recipe? I haven’t been able to find any vegan recipes, and my attempt to veganize some non-vegan recipes have been pretty un-awesome. Have you worked it out?
Thanks so much!
68. Joy | February 10th, 2008 at 12:23 am
I’m urgently seeking a recipe for ‘Lolo’ a cocnut dish from the South pacific region. I’m in country West Australia and want to try some Pacific Island recipes for my Country Women’s Association International Day. HELP!!! PLEAsE>
69. Kay | February 29th, 2008 at 6:45 pm
I can’t even begin to describe the joy I experience when my little tiny donuts are all powdered up with sugar. These are the best donuts ever. Ever. EVER. I make them too much. I’m too impatient to chocolate coat them!
70. spout | March 3rd, 2008 at 12:21 am
ellen, spelt contains gluten, though less than more common varieties of wheat grain.
some common flours that don’t contain gluten are buckwheat, rice, and potato, unfortunately i wouldn’t be able to lead to in a direction as to how to mix these together to make a gf pancake.
bob’s red mill however makes a gluten-free vegan optional pancake mix that is quite good.
71. Dapper Doughnuts « &hellip | March 12th, 2008 at 9:59 am
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72. mini baked donuts «&hellip | March 15th, 2008 at 12:19 am
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73. chelle | March 15th, 2008 at 10:22 am
i just wanted to let you know we tried this recipe and absolutely loved it. i took a photo and it ended up on tastespotting if you wanted to have a look ^___^ thanks again for the great and simple recipe!! http://www.tastespotting.com/post/10593/
74. Mace | March 16th, 2008 at 1:14 am
Thank you thank you thank you…every time I crave donuts I find these horrid recipes that require frying and I don’t eat fried foods…so when I stumbled upon these….let’s just say my husband wanted to bring out the donut pan and start baking…at midnight. Thank you again!
75. Anna S | March 18th, 2008 at 7:34 pm
You have brought tremendous joy to my vegan household with this incredible recipe. I could not believe how good the donuts came out!
Have you tried doubling the recipe yet? Do you think they will come out okay if I just double all of the ingredients? We ate the first batch so quickly, I think I need larger batches!
76. vegan blogs « the o&hellip | March 23rd, 2008 at 2:04 pm
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77. Alice | March 23rd, 2008 at 10:53 pm
I’m the only vegan in my household and I have fun sneaking vegan style foods into the “fried and foolish” members of my household. Ha ha this is one recipe that they loved and didn’t know it was vegan and low cal. I cut out the sugar and added chopped nuts and raisins. They absolutely loved the donuts! For those of you out there who do NOT have donut mold pans…use regular muffin pans or mini muffin pans. If you have neither type of pans…try this…scoop the dough into a plastic bag and cut out a corner; squeeze out “donut sticks!”
78. Sandra Jayne Ryan | April 6th, 2008 at 2:08 pm
OMG I made these this morning. I didn’t have a donut pan so I used a muffin tin. I dipped them in melted sunspire chocolate chips and dusted with organic coconut. They were amazing! My BF loved them as well. So now I just ordered a donut pan from Amazon! Thank you. I live in a really rural area that is not vegan friendly so I am ridiculously excited to be able to actually have a donut. THANK YOU!
79. Sandra Jayne | April 6th, 2008 at 2:12 pm
BTW I used regular whole wheat flour. They came out perfectly.
80. anna lopez | April 12th, 2008 at 1:51 pm
thank you who ever posted this my little bro cant live with out donuts and he’s allergic to eggs so thank you again.
81. Debbie | April 19th, 2008 at 2:25 pm
Sandra Jayne - did you use the regular whole wheat flour measure for measure, or did you have to make any adjustments with the flour/water? Also, did you add any vital wheat gluten to it? Would it even be needed? (I add it to all my breads but that’s always with using yeast, so not sure if it’s needed in something with no yeast)
If anyone else used WW flour, please chime in. I don’t use any white flours, only regular or white whole wheat.
I don’t use sugar and was wondering if anyone tried this using agave? If so, what measurement did you use? I don’t follow the vegan lifestyle, but usually don’t even use honey when a recipe calls for it, but instead, can sub. agave measure for measure - but for sugar, it’s only easy to convert small amounts, having to use less agave than sugar when more than about a 1/4 cup is called for.
I’ve hoped to find a good tried and true baked donut recipe - this looks great!
THANKS!
82. baked mini chocolate vega&hellip | April 20th, 2008 at 2:54 pm
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83. Maria | April 25th, 2008 at 7:09 am
Your sour cream banana bundt cake looked so good that I had to try it. It came out looking exactly like your picture and tasted unlike any other banana bread I ever made. This is truly a light banana cake and probably the best banana cake you will ever make. Everyone loved it at home, so I made one for work and of course everyone loved it. Now I have to make copies for everyone. (I just cheated a little by adding one egg-only because I am not vegan -yet! but force of habit made me do it.) I love your blog and can’t tear myself away. thank you
84. Lady D | April 26th, 2008 at 1:03 pm
Made this twice. First time I altered recipe w GF flour, real egg, real butter. Made in mini muffin pan, filled w low sugar rasberry jam. Results: Runny batter, and then 12 very cake-like doughnuts, but moist and tasted like a doughnut, my husband gobbled them up. They took about 15-18 min to bake.
Next try, followed recipe exactly except used real egg. Results: Cooked in 10 minutes, very light and airy, more like a corn muffin, filled some w jelly and did some w frost and sprinkles.
Consensus: liked the first recipe better and I am thinking it was the fat from the real butter which gave the density. Going to try first recipe again w EB. Also will glaze and then fill w rasberry jelly. This is a great forum, thank you all!
85. MAPULE PUDUMO | May 6th, 2008 at 2:50 am
you have the most tastylicious doughnuts on earth. keep up the good baking.
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