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Christmas Mini Donuts

Christmas mini donuts are baked in a 12-cavity mini donut pan until they spring back when lightly touched. A smooth vanilla glaze and red and green sprinkles give each bite a festive finish.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling and setting 45 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the donuts
  • nonstick cooking spray
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp ground nutmeg
  • 1 egg large
  • 0.5 cup milk
  • 0.25 cup unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
For the glaze
  • 1.5 cups confectioners’ sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract
  • 0.25 cup sprinkles red and green

Equipment

  • 1 12-cavity mini donut pan

Method
 

Prepare and bake the donuts
  1. Heat the oven to 350°F.
  2. Coat a 12-cavity mini donut pan with nonstick cooking spray.
  3. Whisk the flour, granulated sugar, baking powder, salt, and nutmeg in a medium bowl.
  4. In a separate bowl, whisk the egg, milk, melted butter, and vanilla.
  5. Stir the wet mixture into the dry mixture just until combined.
  6. Transfer the batter to a piping bag or a resealable plastic bag with one corner snipped off.
  7. Pipe the batter into the pan cavities about 2/3 full.
  8. Bake for 8–10 minutes, until the donuts spring back when lightly touched.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Let the pan cool and coat it again with cooking spray.
  11. Pipe the remaining batter into the cavities.
  12. Bake at 350°F for 8–10 minutes.
  13. Cool in the pan for 5 minutes, then transfer to the rack.
  14. Let the donuts cool completely, about 15 minutes.
Glaze the donuts
  1. Stir the confectioners’ sugar, milk, and vanilla in a small bowl until smooth.
  2. Dip the tops of the cooled donuts into the glaze.
  3. Immediately add the red and green sprinkles.
  4. Let the glaze set for about 20 minutes.

Notes

For neat, even donuts, pipe the batter into the cavities. Refrigerate in an airtight container for up to 3 days; freezing is not recommended. Milk can be swapped for unsweetened non-dairy milk.