I’m currently going through a bit of a baked donut obsession. It started with watching a ton of videos and pinning recipes, then i HAD to track down the donut tins and now I’ve made hundreds of donuts. I came up with this mini donut birds nest idea while trying to fall asleep one night and am super happy with the way it turned out. They are so simple to make. Its almost as easy as making pancakes! They also take no time at all to decorate but still look like a bit of effort went into them. The only special equipment you need is a mini donut tin but trust me, once you realise how easy baked donuts are to make you will be making them ALL the time so its money well spent. I found my tin in a specialist kitchen store where I live but if you aren’t having any luck finding one you can find them online here and here.
The recipe I used was a vanilla donut recipe adapted from a find on pinterest
To make about 3 dozen mini donuts you will need
- 1 1/3 cup plain flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 cup butter melted
- 1/8 cup vegetable oil
- 80g granulated sugar
- 1 teaspoon vanilla paste
- 1 egg
- 1/2 cup milk
- melted butter or cooking spray for the tins
To decorate 12 mini donuts you will need
- 1/2 cup melted chocolate
- 1/2 cup desiccated coconut
- 36 mini chocolate eggs
I recommended decorating no more than 12 donuts at a time to prevent the chocolate from hardening before you can get around to using it.
Watch my video tutorial on how to make these donuts here
- Sift flour, baking powder, baking soda and salt together into a medium bowl and give a quick whisk to ensure everything is evenly combined.
- In a large bowl combine melted butter, vegetable oil, sugar and vanilla bean paste and beat until combined.
- Add egg to wet mixture and beat until combined.
- Add your flour and milk to wet mixture in 2 or 3 parts, mixing well after each addition until batter is smooth.
- Pour batter into a piping bag (or a zip lock bag) and secure.
- grease your donut tin with melted butter or cooking spray.
- Pipe the batter into each donut cavity and fill to about 2/3
- Tap the donut tin onto the counter a few times to even out he batter.
- Bake at 215 degrees celsius for 5 to 6 minutes.
- Allow donuts to cool in the tin for about 5 minutes before removing with a teaspoon.
- Transfer donuts to a wire rack and allow to cool completely before decorating.
- Sprinkle a single layer of coconut onto baking tray and bake at 180 degrees celsius for about 5 minutes or until the coconut reaches the desired shade of brown.
- Melt chocolate in the microwave using a microwave safe bowl at 50% power for 1 minute, followed by 30 second bursts until melted. Alternatively you can use a double boiler.
- Dip the top of each donut into melted chocolate and shake off the excess.
- Before the chocolate hardens arrange 3 mini chocolate eggs in the centre of the donut.
- Sprinkle the toasted coconut around the edges of your donut and leave to dry completely.
Package your mini donut creations in cellophane for a friend or enjoy them yourself with a hot cup of tea.