Baked Mini Donuts

A fun, low-fat twist on a Chanukah classic.



  • 2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup soy buttermilk (place 1 tablespoon of vinegar into measuring cup, and add enough soy milk to make 3/4 cup)
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted margarine
  • 1 tablespoon brandy or orange juice


  • 1 cup icing sugar
  • 2 tablespoons hot water
  • 1/x teaspoon vanilla extract


  • Chocolate dessert sauce
  • Wilton sugar pearls
  • Wilton nonpareil sprinkles


  1. Preheat oven to 325°F.
  2. Mix all the dry ingredients in a large bowl. Add the liquid ingredients, and stir just until blended. Do not overmix.
  3. Fill each donut cup about two-thirds full. (The Wilton Funnel Dispenser is excellent for filling small cavities with batter).
  4. Bake for 8-10 minutes, until the donuts spring back when touched lightly. Remove from pan and allow to cool.
  5. Blend the glaze ingredients in a small bowl. Dip each donut into glaze. Drizzle chocolate sauce onto wet glaze, or sprinkle with optional toppings.
  6. Makes 24 mini donuts.

Kosher Cook Silicone Mini Doughnut Mold:

Don't want the deep-fried calories? Try baking your donuts in these easy-release silicone pans.

 Silicone Mini Doughnut Mold