Mini Doughnuts were a favorite treat when I was a kid. Hostess used to sell a packaged version of six mini doughnuts in either powdered sugar, crumb or chocolate and in 8th grade, before school, kids would eat them for breakfast. If I was lucky enough to have some extra spending money, which was rare, I would buy them too or bum one off a friend.
I love the mini doughnut because it is small and decadent enough without eating an entire doughnut, but you always have the option of eating another one. Also, I enjoy the crunchy outer exterior drizzled with a light glaze, especially in this recipe.
I use eggnog in the batter and the glaze to give the doughnut just a hint of Christmas flavor without it being too overpowering. The chopped dried cranberries add a hint of chew to the already delicious cinnamon cake doughnut. The doughnut batter can be prepared ahead and poured into the doughnut pan just before baking. Baked Mini Doughnuts with Eggnog Cranberry Glaze make a great holiday morning treat!
1 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 extra large egg
1/2 cup + 1 tablespoon eggnog, divided
1 tablespoon vegetable oil
2 teaspoons vanilla extract divided
1 cup powdered sugar
2 tablespoons dried cranberries, chopped
(Makes 18 mini doughnuts)
1. Preheat the oven to 350 degrees. Spray a mini doughnut pan with oil.
2. In a stand mixer, mix together on low speed the flour, sugar, baking powder, salt, cinnamon and nutmeg for 1 minute to remove any lumps.
3. Then, add the egg, eggnog, oil and vanilla extract and mix on low until smooth, about 1 minute.
4. Pour the batter into a measuring cup and slowly pour the batter into each doughnut mold. You can always use a teaspoon if it is easier, but both work well.
5. Bake the doughnuts for 12 minutes, or until they are puffed up and golden brown. Remove from the oven and let the doughnuts cool for 5 minutes in the pan.
6. While the doughnuts are cooling, make the glaze by adding the powdered sugar, vanilla and 1 tablespoon of eggnog to a small bowl. Whisk together until smooth.
7. Then, add the chopped cranberries and whisk again until combined.
8. Remove the doughnuts from the pan and place them on a wire rack.
9. Dip each doughnut, one by one, into the glaze and place them back on the rack to dry.
10. The doughnuts can be eaten immediately or served later when the glaze hardens, but I doubt they make it that long. Enjoy!