Mini Donuts with Colorful Glaze

A plate of colorfully glazed mini donuts with sprinkles.

5 from 1 vote

Mini Donuts with Colorful Glaze

Enjoy these mini donuts with the classic flavors of cake, vanilla, and a hint of nutmeg. They have a sweet glaze and can be topped with sprinkles. Perfect for parties and dessert tables. Easy to make with simple ingredients.

Prep Time15

Cook Time8

Cooling Time30

Total Time53

Course: Dessert

Cuisine: Dessert

Keyword: colorful, dessert, donut, glazed donuts, mini, mini donuts

Servings: Donuts

Calories: 106kcal

Author: Jennifer Soltys

Equipment

Ingredients

Donuts

1 cup flour
½ cup sugar
½ tsp baking soda
¼ tsp salt
⅛ tsp nutmeg
½ cup Greek yogurt plain, or sour cream
¼ cup butter unsalted, melted
1 egg
1 tsp vanilla extract
sprinkle mix for topping, optional

Glaze

2 cup powdered sugar
2 tbsp milk or cream
½ tsp vanilla extract
food coloring optional

Instructions

Get your oven ready for the mini donuts by preheating it to 350℉.
In a large mixing bowl, combine the flour, sugar, baking soda, salt, and nutmeg with a whisk until they are well mixed.
1 cup flour, ½ cup sugar, ½ tsp baking soda, ¼ tsp salt, ⅛ tsp nutmeg
Add the Greek yogurt, melted butter, egg, and vanilla to the bowl and whisk until the mixture is almost formed into a dough. Then use a silicone spatula to fully combine the dough, being careful not to overmix. Just make sure there are no dry ingredients visible.
½ cup Greek yogurt, ¼ cup butter, 1 tsp vanilla extract, 1 egg
Generously grease a mini donut pan with vegetable shortening to prevent the donuts from sticking.
Fill a piping bag or a zip lock bag with the dough and cut the corner off to create a makeshift piping bag. Fill each well of the donut pan to about 3⁄4 full. Don't overfill or the donuts will resemble mini muffins.
Bake the donuts for 8-10 minutes or until a cake tester inserted into the center of a donut comes out clean.
Allow the donuts to rest in the pan for 5 minutes, then transfer them to a cooling rack to fully cool before glazing.
In a small deep bowl, mix the powdered sugar, milk, and vanilla extract together until the mixture is smooth with no lumps. If desired, add a drop of food coloring to tint the glaze.
2 cup powdered sugar, 2 tbsp milk or cream, ½ tsp vanilla extract, food coloring
Place a cooling rack over a baking sheet lined with wax paper (for easy cleanup). Dip the donuts in the glaze, allowing the excess to drip back into the bowl. If desired, add sprinkles or other decorations to the glazed donuts. Allow the glazed donuts to set on the cooling rack before serving and enjoy!
sprinkle mix

Notes

To get the best results with this recipe, be sure to properly prepare your mini donut pan with a generous amount of vegetable shortening. This will help the donuts release cleanly from the pan.

Avoid overfilling the donut pan, as this will cause the donuts to resemble mini muffins.

If you want to mix things up, try dipping these donuts in chocolate ganache or brushing them with butter and rolling them in cinnamon and sugar.

These mini donuts are best eaten the day they are made, but they can be stored in the refrigerator for up to 3-4 days and brought to room temperature before serving.

Nutrition