Mini donuts were a favorite Saturday breakfast when I was growing up. So I wanted to put a twist on the basic mini donut. The creamy, sweet icing topped with a tangy raspberry drizzle is a perfect way to start the day. Enjoy!
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 large egg, separated
- 1/4 cup milk
- 1 teaspoon vanilla
- 4 tablespoons melted butter
Cream Cheese Icing
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- 1 cup raspberries, fresh or frozen
- 1/4 cup sugar
- 1/2 cup water
- Mix the 3/4 cup flour, 1 teaspoon baking powder, 1/4 cup sugar, and 1/8 teaspoon salt in a medium bowl.
- In a separate bowl, whisk together the egg yolk, 1/4 cup milk, 1 teaspoon vanilla, and 4 tablespoons melted butter.
- Mix the dry ingredients with the egg yolk mixture until well combined. Fold in the egg whites just until combined. Scoop the batter into a piping bag or 1-gallon zip-top bag. If using a zip-top bag, cut off 1/4" from the corner of the bag.
- Add the batter into the donut molds until 3/4 full and bake according to your mini donut maker's instructions. Be careful not to overbake.
- For the icing, beat the 1/2 cup powdered sugar, 2 tablespoons cream cheese, and 1 teaspoon vanilla. Slowly add the milk just until the icing can be drizzled. Dip the top of the room-temperature donuts into the icing and set aside.
- Put 1 cup raspberries, 1/2 cup water, and 1/4 cup sugar in a small saucepan. Bring to a simmer and cook for about 5 minutes until the texture resembles honey. Allow to cool to room temperature and drizzle or spread over the top of the donuts.
- Serve immediately.
If desired, you can crush graham crackers and sprinkle them over the top of the donuts for a little more texture.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 82mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g
Nutrition information is an estimate only.
These donuts are best served right after they’re made. However, they will last 2 to 3 days if stored in an airtight container in the fridge. Just warm them up for 5 to 10 seconds in the microwave before eating.
If you’ve made this recipe, let me know how it went! I’d love to hear from you in the comments. Happy baking!