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
For the doughnuts:
Vegetable cooking spray
1 1/4cupscake flour
1 1/4teaspoonsbaking powder
1large egg, lightly beaten
1 1/2Tablespoonsunsalted butter, melted
For the Nutella glaze:
1/2cupNutella, at room temperature
Assorted sprinkles, chopped nuts or toasted coconut (optional)
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.
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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