Go Back
+ servings

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Ditch the deep fryer in favor of light and fluffy Baked Mini Buttermilk Doughnuts with Nutella Glaze! They're easy, delicious and ready in less than 20 minutes.
5 from 2 votes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 24 mini doughnuts

Ingredients  

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)

Equipment:

  • mini-doughnut pan

Instructions 

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 1/3 full (about 1/2 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.

Notes

  • Keep an eye on your doughnuts as they bake, as oven temperatures can vary. They're done when they're golden brown and spring back when lightly pressed. You can also insert a toothpick into the center of a doughnut – if it comes out clean or with a few moist crumbs, they're ready.
  • I like to put each topping into separate bowls. After dipping the baked mini doughnuts in the glaze, I’ll gently press the tops of the doughnuts into the toppings. This allows for maximum, evenly distributed toppings!
  • These doughnuts are best enjoyed fresh on the day they're made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If they become a bit stale, you can refresh them by briefly heating them in the microwave or oven before serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!