I made these cute little mini heart shaped donuts for my girls. This is their last week of summer, so I have been making lots of kid friendly food. The heart shaped donuts are double glazed in a cinnamon powdered sugar glaze. The regular size donuts are rolled in melted butter, then in a cinnamon/sugar mixture.
This cake donut batter can be used in mini donut pans, regular donut pans, or mini muffin pans. This recipe makes 12 mini donuts or 6 regular donuts.
1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 T melted butter
Preheat oven to 400 degrees. Spray donut pan(s) with non-stick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt. Add buttermilk, egg, and butter. Beat until just combined. Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.
Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched. Invert donut pan over cooling rack on top of baking sheet. Let donuts cool slightly before glazing or coating in cinnamon/sugar.
1 cup powdered sugar
3 T milk
1/2 tsp cinnamon
In a small bowl, stir together all ingredients. Dip each donut in glaze on both sides. Return to cooling rack. Let dry and repeat process for double glaze.
4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl
Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating. Return to cooling rack to set up. This will coat 1/2 batch of donuts, so double if using on all donuts.