Mini Baked Donuts Bar

I love mini donuts. There is definitely a craze over the mini fried doughnuts. I’ve seen them simply topped with powdered sugar to a copious amount of toppings. I wanted to create a version that didn’t require frying. My mini donuts are baked and served with an assortment of toppings. A drizzle of Nutella, a banana chip sliver and a few chopped pecans is my personal favorite donut combo but the possibilities are endless. See more donut recipes like this in the April issue of Your Williamson magazine.

Toppings for Mini Baked Donut Bar

Nutella hazelnut spread                     Chopped Pecans

Peanut Butter                                        Mini chocolate chips

Pistachios                                                Banana Chips

Chopped strawberries                        Banana slices

 

Print Recipe
Serves: 48 mini donuts

Ingredients

  • 1 box Krusteaz Cinnamon Swirl Crumb Cake mix
  • ¼ cup sour cream or Greek yogurt

Instructions

1

Preheat an oven to 375 degrees F. Lightly grease two nonstick mini donut pans with oil.

2

Save the cinnamon sugar packet in the box for another use.

3

In a mixing bowl, combine the crumb cake mix, the ingredients listed on the box and the sour cream. Whisk until smooth. Transfer half of the batter to a gallon zip top bag. Cut off a 1/2-inch tip from the bottom corner of the bag.

4

Squeeze the bag to pipe the batter into each section of the donut pans. Tap the pans on the counter to smooth the batter. Bake for 7 to 8 minutes. Transfer to a wire rack to cool.

5

Clean the mini donut pans, grease and repeat with the additional batter.

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