Mini Cinnamon Sugar Doughnuts just like the fair! With golden edges, a delicious coating of cinnamon sugar, and baked instead of fried - these are the PERFECT copycat recipe! www.justsotasty.com
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Mini Cinnamon Sugar Doughnuts

Mini Cinnamon Sugar Doughnuts just like the fair! With golden edges, a delicious coating of cinnamon sugar, and baked instead of fried - these are the PERFECT copycat recipe!
Course Dessert
Prep Time 36 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 36 mini doughnuts
Calories 63kcal
Author Fiona Dowling

Ingredients

For the Doughnuts

  • 1 cup all-purpose flour spooned and leveled
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 and 1/2 tablespoons butter melted and cooled to room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 large egg*
  • 1 and 1/2 teaspoons vanilla
  • 1 tablespoon sour cream*
  • 1/3 cup buttermilk*

For the Cinnamon Sugar Coating

  • 1/3 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon

Instructions

  • Preheat the oven to 350F degrees and spray a mini doughnut pan with non-stick cooking spray. You'll end up with about 30-36 mini doughnuts total, so you'll either need 3 pans or to bake them in batches.
  • In a large bowl whisk together the flour, nutmeg, baking soda & salt & set aside.
  • In a separate medium sized bowl whisk together the melted butter, sugars, egg & vanilla. Once combined and no sugar lumps remain whisk in the sour cream & buttermilk. Pour the wet ingredients into the dry and whisk until combined.
  • Spoon the batter into a large ziploc bag, then seal the bag and cut one of the bottom corners off. Pipe the batter into the doughnut pan, filling each doughnut cavity about 1/2 full. You should end up with about 30-36 mini doughnuts total.
  • Bake for 5-7 minutes, or until when you gently touch the top of the doughnut it springs back and feels slightly firm. Remove from the oven and allow to cool in the pan for 5-10 minutes, then remove the doughnuts from the pan and continue cooling on a wire rack.
  • Once the doughnuts have cooled, in a small bowl stir together the sugar and cinnamon for the topping. Then setup your work space so that you have a small bowl with your melted butter, the bowl with your cinnamon sugar, a wire cooling rack (with paper towels underneath), and your pastry brush(if using). For each doughnut, brush both sides with melted butter shaking off any excess, then roll each side in the cinnamon sugar and place on the wire rack. Repeat until you've finished all of the doughnuts. If you don't have a pastry brush, you can dip each side of the doughnut in the melted butter and then shake off any excess.

Notes

*Ensure all ingredients are at room temperature before getting started.
**If you don't have a mini doughnut pan, these can be baked in a regular sized doughnut pan or muffin pan instead. For the regular sized doughnut pan, you'll end up with 6-8 doughnuts total and they'll bake for about 8-10 minutes. For the muffin pan, you'll end up with about 8-10 muffins and the bake time will be about 17-20 minutes.

Nutrition

Calories: 63kcal