These are cake donuts, mixed like muffin batter and baked in ring pans, so there is no yeast and no frying.
A quarter teaspoon of nutmeg is what makes them taste like a donut rather than a small cake. The glaze is powdered sugar, cocoa, milk and a little melted butter.
Three Things to Watch
Small baked donuts go from soft to dry quickly.
Filling the pans
Each cavity about three-quarters full.
Overfilled rings close up in the middle.
9 to 11 minutes
The tops spring back when touched.
That is set but still moist.
Glazing
Donuts completely cool before dipping.
Warm donuts melt the glaze straight off.
How to Make It
Pans greased
Heat the oven to 350°F and grease two 6-cavity donut pans.
Dry ingredients
Whisk the flour, sugar, baking powder, salt and nutmeg.
Batter mixed
Whisk the eggs, milk, melted butter and vanilla separately, then fold into the dry mixture just until smooth.
Pans filled
Pipe or spoon the batter into the pans, filling each cavity about three-quarters full.
Baked
Bake 9 to 11 minutes, until the donuts spring back when touched. Cool 10 minutes, then remove to a rack.
Glazed
Whisk the powdered sugar, cocoa, milk and 1 tbsp melted butter into a smooth glaze. Dip the cooled donuts and add sprinkles before the glaze sets.
Ingredient Notes
- Ground nutmeg
- A quarter teaspoon, the flavour that reads as donut.
- Cocoa powder
- A quarter cup in the glaze, not in the batter.
- Sprinkles
- A third of a cup of pink and white, added while the glaze is wet.
Why This Recipe Works
- Filling the cavities three-quarters full gives a full ring without overflow.
- Nine to eleven minutes is enough; longer dries a small baked donut out.
- Cooling ten minutes in the pan lets the rings firm before they are moved.
- Dipping rather than drizzling gives the even glazed top.
Success Tips
- Pipe the batter from a bag or zip-top with the corner cut for neat rings.
- Dip the donut top straight down and lift with a small twist.
- Add sprinkles immediately; the glaze skins over within a minute.
Serving Ideas
Stack them on a plate glaze-side up once the glaze has set enough to touch.
Storage and Reheating
Refrigerate
Keep in a single layer in a covered container and eat within a day or two.
Frequently Asked Questions
Are these fried?
No. They are baked in donut pans at 350°F.
What if I only have one pan?
Bake in two batches; the batter makes twelve donuts in total.
