Mini Donuts Recipe

Whisk dry ingredients

In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, kosher salt, and nutmeg until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk the milk, eggs, melted cooled butter, and vanilla extract until smooth and homogenous.

Make the batter by pouring the wet mixture into the dry ingredients. Stir gently with a rubber spatula or wooden spoon just until combined — the batter should be thick but pourable/pipable with some small lumps. Do not overmix.

If frying: pour vegetable oil into a deep, heavy pot to a depth of about 1 1/2 inches (use enough oil to allow donuts to float). Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise to the surface within a few seconds.

If using a mini donut pan: preheat the oven to 350°F (175°C). Lightly grease the pan with nonstick spray or brush with oil (use about 1 tablespoon). Spread remaining 1 cup oil measurement is only for frying; if baking you do not need a cup of oil—just enough to grease the pan.

Frying method

Fit a piping bag or a zip-top bag with a corner snipped and fill with batter. Carefully pipe small rings of batter into the hot oil (or use a small scoop) — don't overcrowd; fry 6–8 at a time depending on pot size. Fry 45–60 seconds per side, turning once, until golden brown. Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain briefly (about 1–2 minutes). While still warm, move donuts into the cinnamon-sugar mixture to coat.

Baked mini donut method

Spoon or pipe batter into the prepared mini donut pan, filling each cavity about 3/4 full. Bake in the preheated 350°F (175°C) oven for 8–10 minutes, until donuts are springy and a toothpick inserted comes out clean. Let cool in the pan for 2 minutes, then transfer to a wire rack. While still warm, gently roll or toss donuts in the cinnamon-sugar mixture to coat.

Cinnamon-sugar coating

In a shallow bowl, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Toss warm donuts in the mixture until evenly coated. For even coverage, you can brush donuts lightly with melted butter before tossing.

Powdered sugar glaze (optional)

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 tablespoon melted butter until smooth. If glaze is too thick, add milk 1/2 teaspoon at a time until desired consistency. Dip cooled donuts into glaze and place on rack to set (about 10 minutes).

Serve mini donuts warm for best texture. Store cooled donuts in an airtight container at room temperature for up to 2 days. If glazed, refrigerate and bring to room temperature before serving (up to 2 days).