If you're not a big baker homemade doughnuts can no doubt sound intimidating, but don't be afraid! We've figured out a pretty simple way to have your doughnuts and make them all by yourself, too!
First, you'll need a doughnut pan - we love Wilton's mini doughnut pan because it's easy to work with, reliable when it comes to cook time and producing evenly cooked doughnuts, and also, well, because it's mini!
Additionally you'll want to make sure you have a piping bag on hand. This will allow for the most even distribution of batter making for perfectly sized doughnuts.
Finally, just make sure you've got our easy recipe below and you're all set!
Use your mini doughnuts creatively - we garnished mini milk shots with one, topped off cupcakes and even built our own doughnut cake!
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 cup milk
1 teaspoon vanilla
4 tablespoons vegetable oil
non-stick cooking spray
Preheat your oven to 325 degrees. In a large bowl, mix together your dry ingredients.
Add in the egg, vanilla and milk. Whisk the mixture vigorously, or if your prefer, use an electric mixer on medium high for a minute. Finally add in your oil and mix until blended.
Cover your Wilton's Mini Doughnut Pan with the non-stick cooking spray - make sure you get a good even covering!
Fill a baker's piping bag with your doughnut batter. Clip a small opening at the bottom and use this to add your mixture to the pan. It's ESSENTIAL to use a bag! If you don't this will get messy. If you don't have a baker's piping bag, use an ordinary plastic food storage bag. Works just as well!
Fill each mini doughnut setting a little less than halfway. We found two quick turns of batter around each doughnut hole produced the best looking doughnut.
Bake the doughnuts for 6 - 8 minutes. Remove from pan immediately and place on cooling rack.
Once completely cooled - decorate! We went with a basic chocolate ganache and lots of sprinkles.
About 40 mini doughnuts