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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 10 mins
Cook Time 6 mins
Total Time 16 mins
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 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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