Skip to navigation Skip to content
Mini doughnuts in a box covered with different coloured icing.

Mini baked doughnuts

Read reviews
2.957 stars based on 125 ratings

These bitesize doughnuts are so moreish you will want to eat them all! Baked in the oven these are really simple to make and great fun to decorate, so get the whole family involved.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

For the doughnuts

  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • ½tsp .5tsp Salt
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 120ml 4⅛ fl oz Milk (whole)
  • 2 2 Egg(s) (free range)
  • 20g ¾ oz Butter (unsalted) melted
  • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey)

For the icing

  • 500g 17⅝ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
  • 1tbsp 1tbsp Water
  • Food colouring (Assorted colours)
  • 25g 1 oz Cocoa powder
  • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (140°C, gas mark 3) Lightly brush the mini doughnut tin with oil or melted butter to prevent the doughnuts from sticking.

  2. Classic mode Step 2

    In a bowl mix together the flour, baking powder, salt and caster sugar until fully incorporated.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, whisk together the milk, melted butter, egg and vanilla bean paste.

    Ingredients for this step

    • 120ml 4⅛ fl oz Milk (whole)
    • 20g ¾ oz Butter (unsalted) melted
    • 2 2 Egg(s) (free range)
    • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey)
  4. Classic mode Step 4

    Make a well in the flour bowl and gradually pour in the liquid. Mix together to form a batter.

  5. Classic mode Step 5

    Using a teaspoon carefully spoon the mixture into each of the holes in the doughnut tin. Only fill 3/4 full as the mixture will puff up when baked.

  6. Classic mode Step 6

    Bake in the oven for approximately 8 minutes or until golden in colour. Remove from the oven and leave to stand for a few minutes.

  7. Classic mode Step 7

    To remove the doughnuts from the tin, flip the tin over and gently tap the base. Alternatively, carefully loosen the doughnuts from the tin by running a blunt knife around the outer rim.

  8. Classic mode Step 8

    To make the icing, place the fondant icing sugar in a large bowl (or split into seperate bowls if making a range of different colours) add a few drops of water and a drop of food colouring or flavour extract and mix until you reach a dipping consistency. If you make this too runny add a bit more icing sugar to thicken.

    Ingredients for this step

    • 500g 17⅝ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
    • 1tbsp 1tbsp Water
    • Food colouring (Assorted colours)
    • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  9. Classic mode Step 9

    If you want to make chocolate icing, follow the above steps, adding cocoa powder and omitting the food colouring (you may need to add a touch more liquid)

    Ingredients for this step

    • 25g 1 oz Cocoa powder
  10. Classic mode Step 10

    Decorate with sprinkles and allow the icing to set before serving (if you can wait that long!)