Mini Donut Test Kitchen

Mini Donut with Sprinkles

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:

Difference Between Tester Recipes

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!

Chocolate Dipper Donut, Halved

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:

Click for photo of the same.

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.

Donuts Before Baking

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.

Glaze Dip
Glaze Drip
Spinkles Dip
Mini Donut with Sprinkles

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.

Mini Chocolate Dipped Donuts

Enjoy!

205 comments

  1. EtherMaiden

    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.

  2. Lolo

    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. :)

  3. Pingback: The Veg Blog» Blog Archive » links for 2007-02-24
  4. Kayla

    These look incredible. I would love to experiment with different flavors and textures. I have always been fond of cake donuts. Good job!

  5. Danielle Latman

    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!

  6. Christine

    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?

  7. Stephanie

    oiling the pan is SO necessary! my first batch was a mess, but the second was perfect once I sprayed the pan with oil.

  8. Ryann

    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!
    =)

  9. Lolo

    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!

  10. Leise

    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

  11. chengwa121

    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….

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  13. YENYLYN

    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

  14. Dirt King

    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

  15. jana maru

    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.

  16. Liz

    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!!!

  17. Malaysiandelicacies

    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.

  18. Heidi

    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!

  19. Belle

    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.

  20. Rooey

    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 :)

  21. MalteseKat

    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?

  22. Shannon

    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!

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  24. Melisser

    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!

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  26. liesl

    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.

  27. kibbles

    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

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