Baked Mini Buttermilk Doughnuts with Nutella Glaze

from 2 votes

Baked Mini Buttermilk Doughnuts atop a wire cooling rack next to bowls containing Nutella Glaze and sprinkles

Top Pot in Seattle. Voodoo in Portland. Gourdoughs in Austin. Doughnut Plant in New York City.

You name the iconic doughnut spot and chances are my taste buds and I have made the trek by plane, train, automobile or foot (See: The Just a Taste Doughnuthon) to sample the chosen city’s Holy Grail of Glaze. Put simply, doughnuts are my favorite food. My edible obsession. My caloric kryptonite.

Lucky for me, and unlucky for my pants, I’m now a DIY doughnut machine thanks to a sleek mini doughnut pan that has me ditching the deep-fried dough in favor of a baked variety. Slather on a silky Nutella glaze and a shower of sprinkles and you’ll be bypassing the store-bought doughnuts in favor of these hot, fresh two-bite beauties. But the goodness doesn’t end there.

Baked Mini Buttermilk Doughnuts with Nutella Glaze and sprinkles, nuts and coconut toppings

It’s time to step aside Oprah because … YOU get a mini doughnut pan and YOU get a mini doughnut pan and YOU get a mini doughnut pan. And it’s all thanks to one of my favorite bakeware companies, Wilton, who has graciously offerred to give away not one, not two, but three mini doughnut pans.

UPDATE: This giveaway is now closed. Congratulations to the winners, Laura (comment #53), Jackie (comment #74) and Sarah (comment #115).

Make sure you’re following Just a Taste on FacebookTwitterPinterest, and Instagram for all of the latest updates, and then enter for your chance to win by leaving a comment on this post that answers the following question:

What type of doughnut would you make with your new Wilton mini doughnut pan?

Three separate winners will be selected via and announced on Wednesday, July 17, 2013. This giveaway closes on Tuesday, July 16, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Disclosure: All opinions expressed are my own and I was not compensated monetarily for this post.


Baked Mini Buttermilk Doughnuts with Nutella Glaze

Ditch the deep fryer in favor of light and fluffy Baked Mini Buttermilk Doughnuts with Nutella Glaze!
Author: Kelly Senyei
5 from 2 votes
Baked Mini Buttermilk Doughnuts atop a wire cooling rack next to bowls containing Nutella Glaze and sprinkles
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 24 mini doughnuts


For the doughnuts:

  • Vegetable cooking spray
  • 1 1/4 cups cake flour
  • 1/2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 Tablespoons unsalted butter, melted

For the Nutella glaze:

  • 1/2 cup Nutella, at room temperature
  • 1/3 cup heavy cream
  • Assorted sprinkles, chopped nuts or toasted coconut (optional)


  • mini-doughnut pan


Make the doughnuts:

  • Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray.
  • In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
  • Fill each pan cavity approximately ⅓ full (about ½ Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
  • Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.

Make the Nutella glaze:

  • In a medium bowl, whisk together the Nutella and heavy cream until combined. If the glaze is too thick, whisk in an additional 1 to 2 tablespoons heavy cream.
  • Dip the tops of the doughnuts into the glaze, shake off any excess (or use a spoon to smooth on the glaze) and immediately sprinkle them with chopped nuts, sprinkles or other garnishes.

Kelly's Notes:

  • Cake flour is located alongside other flours in most grocery stores. One of the most popular brands is called Swans Down Cake Flour, which is packaged in a bright red box.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 97kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 84mg, Potassium: 64mg, Sugar: 7g, Vitamin A: 90IU, Calcium: 26mg, Iron: 0.4mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Doughnut recipe adapted from Wilton.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot, Olga!

    1. Hi Lisa – I’ve never tried this recipe with all-purpose flour so I’m not sure! But you can make your own cake flour by doing the following: 1. Measure 1 cup all-purpose flour then remove 2 Tablespoons. 2. Measure 2 Tablespoons cornstarch and add it to the flour. 3. Sift well together then measure amount needed for the recipe.

    1. Yes, but you’ll need to add a tablespoon of lemon juice or vinegar to make sure you have the acidic component! So mix the milk and acidic component together, let it curdle, then proceed.

  1. Hey Kelly
    Thanks for this recipe, so easy.
    However, I wondered why mine didn’t really puff up like yours? I measured everything exactly as detailed.
    Any thoughts?

  2. What do you use? Vanilla extract or vanilla sugar? I have both and I am comfused about what to use!

  3. 5 stars
    Just made these for breakfast and they were a hit! I love getting my kids involved with cooking, so they glazed and added their own toppings. So much fun!

    1. Hi Esther! I’ve never tried making this glaze in advance so I’m not sure how long it’d last. I worry that it might firm up if left uncovered (and not used) for too long of a time frame.

  4. It’s not that easy to find heavy cream in my country. Do you have any suggestion for the substitute of the heavy cream?
    Thank you.

    1. Hi there! You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

    1. Hi Cindy! That should work, but I haven’t tried it so I’m not certain how long you’ll need to bake them. Definitely let me know if you give it a shot!

  5. I had just purchased my first “donut” pan….and am very anxious to try these ….how can you go wrong ?
    thank you so much for this recipe….I was wondering too , you could probably add Hershey cocoa to
    the batter , somewhere to allow for chocolate donuts ?

      1. I was wondering about chocolate as well. Could you use that chocolate doughnut hole recipe but bake it instead of frying it?

    1. Hi Abirami! I’ve never tried that substitution in this recipe so I’m not certain what the results would be.

See More Comments