Here’s a super easy and delicious recipe for Mini Doughnuts—soft, fluffy, and perfect whether you make them with a mini doughnut pan, mini doughnut maker, or by frying!

🍩 Mini Doughnuts (Baked or Fried)

Makes 24–30 minis

⭐ Ingredients

Dry Ingredients

1 cup all-purpose flour
½ cup sugar
1 tsp baking powder
¼ tsp salt

Wet Ingredients

1 large egg
½ cup milk
2 tbsp melted butter (or oil)
1 tsp vanilla extract

For Coating (choose one or mix!)

Cinnamon sugar (½ cup sugar + 1 tbsp cinnamon)
Powdered sugar
Chocolate glaze
Vanilla glaze
Sprinkles

🔧 Instructions: BAKED Mini Doughnuts

Preheat oven to 350°F (175°C).
Grease a mini doughnut pan.
Mix dry ingredients: flour, sugar, baking powder, salt.
Mix wet ingredients: egg, milk, melted butter, vanilla.
Combine wet and dry ingredients; mix just until smooth—don’t overmix.
Fill pan about ⅔ full (a piping bag or zip bag with the tip cut works great).
Bake for 8–10 minutes, until they spring back when touched.
Cool for 2 minutes, then dip warm doughnuts into cinnamon sugar or glaze.

🍳 Instructions: FRIED Mini Doughnuts (super fluffy)

Ingredients for Fried Version

Use the same batter plus:

Oil for frying (vegetable or canola)

Steps

Heat oil to 350°F (175°C) in a deep pan.
Pipe small rings or drop spoonfuls for mini doughnut holes.
Fry 1–2 minutes per side until golden.
Drain on paper towels.
Roll in cinnamon sugar or dip in glaze while warm.

🍫 Simple Glaze Recipes

Vanilla Glaze

1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla

Mix until smooth.

Chocolate Glaze

½ cup chocolate chips
1 tbsp butter
1–2 tbsp milk

Microwave until smooth.

💡 Tips for Perfect Mini Doughnuts

Don’t overmix the batter—keeps them soft.
Glaze while warm so it sticks.
They stay fresh 1–2 days in an airtight container, or freeze beautifully.
Add 1 tsp cinnamon or nutmeg to the batter for extra flavor.

If you want, I can give you:
🍩 Mini Cinnamon Sugar Doughnut Holes
🍫 Chocolate Mini Doughnuts
🎃 Pumpkin Spice Mini Doughnuts
🍓 Strawberry-Frosted Mini Doughnuts

Just tell me your style!