Baked Mini Buttermilk Doughnuts with Nutella Glaze
Ditch the deep fryer in favor of light and fluffy Baked Mini Buttermilk Doughnuts with Nutella Glaze!
5 from 2 votes
Prep Time 10mins
Cook Time 6mins
Total Time 16mins
Servings 24mini doughnuts
Ingredients
For the doughnuts:
Vegetable cooking spray
1 1/4cupscake flour
1/2cupsugar
1 1/4teaspoonsbaking powder
3/4teaspoonsalt
1/2cupbuttermilk
1/2teaspoonvanilla extract
1large egg, lightly beaten
1 1/2Tablespoonsunsalted butter, melted
For the Nutella glaze:
1/2cupNutella, at room temperature
1/3cupheavy 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.
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.
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