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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, then dipped in a smooth vanilla glaze. Red and green sprinkles add a festive finish to each little donut.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 12-cavity mini donut pan

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 12-cavity mini donut pan with some of the nonstick cooking spray.
  3. Whisk the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg in a medium bowl.
  4. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients.
  6. Stir just until no dry flour remains.
  7. Fill the pan cavities about two-thirds full.
  8. Bake for 8–10 minutes, until the donuts spring back when lightly touched.
  9. Cool the donuts in the pan for 5 minutes.
  10. Transfer the donuts to a wire rack.
  11. Let the pan cool.
  12. Grease the pan with the remaining cooking spray.
  13. Fill the pan with the remaining batter.
  14. Bake for 8–10 minutes, until the donuts spring back when lightly touched.
  15. Cool the donuts in the pan for 5 minutes.
  16. Transfer the donuts to the rack.
  17. Cool all the donuts completely.
  18. Whisk the confectioners’ sugar, 2 tablespoons milk, and vanilla extract until smooth, adding more milk a little at a time if needed for a dippable glaze.
  19. Dip the tops of the cooled donuts in the glaze.
  20. Add the red and green sprinkles right away.
  21. Let the glaze set before serving.

Notes

For neat glazed tops, dip the cooled donuts and add the sprinkles right away. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use plant-based milk and dairy-free butter.