Best 7 Mini Drop Donuts Recipes

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Indulge in the delectable Mini Drop Donuts, bite-sized treats that pack a punch of flavor. These scrumptious donuts come in three irresistible variations: classic, old-fashioned, and apple cider. The classic Mini Drop Donuts are a timeless delight, featuring a fluffy, golden-brown exterior and a soft, pillowy interior. Drizzle them with a sweet glaze or sprinkle them with cinnamon sugar for a touch of nostalgia. The old-fashioned Mini Drop Donuts take you back in time with their cakey texture and a hint of nutmeg, reminiscent of grandma's kitchen. Finally, the apple cider Mini Drop Donuts are a seasonal sensation, bursting with the warm, inviting flavors of fall. Each donut is infused with apple cider, giving it a moist, tender crumb and a delightful apple aroma.

Here are our top 7 tried and tested recipes!

BAKED CINNAMON SUGAR MINI DONUTS



Baked Cinnamon Sugar Mini Donuts image

A simple recipe for baked mini cinnamon sugar donuts. Light and fluffy mini cake donuts tossed in cinnamon sugar. This recipe can be used with a mini donut pan or with a mini donut maker!

Provided by Bettie

Categories     All Recipes

Time 25m

Number Of Ingredients 11

5 TBSP (71 gr) unsalted butter, softened
1/2 cup (99 gr) sugar
1 large egg
1/2 cup (113 gr) milk
1 tsp vanilla
2 tsp baking powder
pinch salt
1 & 1/2 cups (181 gr) all-purpose flour
1/4 cup (57 gr) butter, melted
1/4 cup (50 gr) sugar
1/2 tsp cinnamon

Steps:

  • Preheat oven to 325ºF. Lightly oil mini donut pan and set aside (alternatively you can use an electric mini donut maker or mini muffin pans)
  • In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg, milk, and vanilla and mix until just combined (mixture will look curdled).
  • Add in the baking powder and the salt and mix until just incorporated. Mix in the flour just until combined. You don't want to over-mix this batter.
  • If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling 1/2 of the way fill. If using the mini muffin pan, fill each well 1/2 full
  • Bake at 325ºF for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes. Allow to cool just slightly before dipping in topping.
  • Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then roll in cinnamon and sugar.

Nutrition Facts : Calories 78 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 67 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

DROP DOUGHNUTS



Drop Doughnuts image

For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois

Provided by Taste of Home

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1/2 cup mashed potatoes (made with milk and butter)
1/4 cup sugar
1 large egg, lightly beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Oil for deep-fat frying
Additional sugar or confectioners' sugar, optional

Steps:

  • In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture. , Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. If desired, roll in sugar while warm.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BAKED MINI DOUGHNUTS



Baked Mini Doughnuts image

Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!

Provided by Riley

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 9

Number Of Ingredients 11

⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg, or more to taste
⅛ teaspoon salt
¼ cup milk
½ teaspoon vanilla extract
5 tablespoons softened butter
⅓ cup white sugar
1 egg
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
  • Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
  • Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  • Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g

DROP DOUGHNUTS



Drop Doughnuts image

These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.

Provided by Chef JTwombly

Categories     Quick Breads

Time 10m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 8

2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
3/4 cup milk
3 tablespoons oil
additional oil (for frying)

Steps:

  • Sift together dry ingredients.
  • Mix together wet ingredients and incorporate into dry. Stir until smooth.
  • Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
  • Remove and drain.
  • Roll in cinnamon sugar while still warm and serve.

Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1

BUTTERMILK NUTMEG DROP DOUGHNUTS



Buttermilk Nutmeg Drop Doughnuts image

Provided by Food Network

Categories     dessert

Yield Makes about 15 doughnuts

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1 large egg
1 large egg white
3/4 cup plus 2 tablespoons buttermilk
1/4 cup unsalted butter, melted and cooled
Mild-flavored vegetable oil, for deep-frying
1 cup granulated sugar blended with 1 teaspoon ground cinnamon, for rolling the hot fritters

Steps:

  • Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
  • Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough.
  • Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
  • Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.

MINI-DOUGHNUTS



Mini-Doughnuts image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 minis

Number Of Ingredients 12

2 tablespoons vegetable shortening, plus more for deep frying
1/2 cup sugar
1 large egg
1/2 cup canned evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
Pinch ground mace
1/2 teaspoon fine salt
3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar
Raspberry jam

Steps:

  • Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
  • In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
  • Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
  • Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
  • Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
  • Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
  • For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
  • For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

MINI DROP DONUTS



Mini Drop Donuts image

Drop Donuts that you can do anytime. Easy and you don't need much oil to deep fry. I got this from Cooks.com but I changed some ingredients.

Provided by Chef in training Ro

Categories     Drop Cookies

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

1 cup sugar
2 eggs
1/2 cup non-fat powdered milk (already made)
4 ounces apple juice (I used a little bottle of Gerber)
4 cups flour
1 dash salt
1 teaspoon baking powder
cinnamon, to your preference
dust with confectioners' sugar

Steps:

  • Add all ingredients together, remember you need a thick consistancy, add more flour if needed.
  • Making sure the eggs are mixed in well.
  • Heat oil to 350 degrees (try and maintain this).
  • Drop donuts into oil and fry until brown.
  • Test inside to make sure they cook through.
  • Drain.
  • Roll in Confectionery Sugar or Cinnamon and Sugar.

Nutrition Facts : Calories 150.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 21.8, Sodium 49.6, Carbohydrate 31.4, Fiber 0.7, Sugar 12.3, Protein 4.3

Tips:

  • Use the right ingredients. Make sure you have all of the ingredients you need before you start baking. This will help you avoid any surprises or delays.
  • Follow the recipe carefully. Don't skip any steps or ingredients. If you do, your donuts may not turn out as expected.
  • Be patient. Baking takes time. Don't rush the process or your donuts will be undercooked.
  • Let the donuts cool before you frost them. This will help the frosting to set properly.
  • Be creative with your toppings. You can frost your donuts with any type of frosting you like. You can also add sprinkles, nuts, or other toppings.

Conclusion:

Mini drop donuts are a delicious and easy-to-make treat. They are perfect for any occasion, from a quick breakfast to a party snack. With a little planning and effort, you can make mini drop donuts that are sure to impress your friends and family.

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