Donuts are good, but mini (baked!) sprinkle donuts are even better! I added some maple extract to the glaze for that classic donut shop flavor that smells like the weekend.
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 egg, lightly beaten
1 1/2 tablespoons butter, melted
1. Preheat oven to 425° F. In a large mixing bowl, sift flour, sugar, baking powder, and salt.
2. Mix in buttermilk, egg, and butter.
3. Prepare nonstick donut pan by brushing with extra butter or nonstick cooking spray (seems redundant, but it helps). Scoop batter into a piping bag and pipe into the donut wells in the pan. Fill the well approximately one-half to two-thirds full. Bake 5-7 minutes until light golden brown. The donuts should spring back when touched. Cool in the pan for a minute, then transfer to a wire rack to cool completely.
1 cup powdered sugar
2 tablespoons whole milk
1 teaspoon maple extract
pink food coloring
1. In a wide bowl, whisk powdered sugar, milk, and extract together until sugar is dissolved.
2. Add a couple of drops of food coloring to the mix until you get your desired shade of pink.
3. It’s best to prepare your sprinkles in advance since it’s easier to coat the donuts when the glaze is still wet. Pour your sprinkles onto a plate. Dip the tops of the cooled donuts into the glaze, then dip in sprinkles, and let dry on wire rack.
This recipe makes about 2 dozen mini donuts.