Oven Baked Mini Donuts

No these Oven Baked Mini Doughnuts are still not healthy, but they’re not deep fried- and you can make them so easily at home!! A super impressive contribution to any party! Kids love them.

All you need is a mini donut tray or two (6 holes in each). I got mine from ALDI for $3 each ( I bought two).

Each batch of donuts makes about 14-18 if half filled so the more trays the better. Just for reference, each donut is about 10 cm diameter. If you have a tray that makes bigger or deeper donuts you will obviously get less of them for this quantity of batter, and also cooking time will vary.

Be very careful with not overfilling the trays, they won’t have a hole in the middle if you overfill as they will just close over at the other side- so half full only! If in doubt- do a trial batch.

Have some fun with this recipe!!

Different toppings?

Try dipping one side in warm butter then cinnamon sugar for cinnamon donuts…

Play around with different colour icings or glazes and sprinkles.

There is a great recipe out there for an apple cider glaze that i have yet to try but sounds great!

Oven Baked Mini Donuts


  • 60 grams butter, softened
  • 50 ml vegetable oil (Canola rice bran etc- or alternatively light olive oil- I have used both with success)
  • 100grams White or Caster sugar
  • 70 grams brown sugar
  • 2 Large Eggs
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Bicarbonate of Soda
  • 1 teaspoon ground Cinnamon, to taste (or try using nutmeg if you like it)
  • 3/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 320 grams Plain Flour
  • 225ml Milk


  1. Preheat the oven to 200 degrees Celsius, fan forced.
  2. Lightly grease (use a spray oil) 2-3 doughnut tins (10cm doughnuts).
  3. In a medium bowl, beat the butter, vegetable oil, and both the sugars until smooth.
  4. Add the eggs, beating thoroughly after each addition.
  5. Gently stir through the Baking Powder, Bicarb of Soda, Cinnamon or Nutmeg, Salt, and Vanilla.
  6. Fold the flour into the butter mixture alternately with the milk, beginning and ending with the flour until just fully combined and no flour pockets remain.
  7. Spoon the batter into the lightly greased doughnut pans, filling the wells only half way up to the rim. This will vary depending on your doughnut pan
  8. Bake the doughnuts for 8-10 minutes depending on size or your tin. Remove them from the oven, and wait 5 minutes before turning them onto a rack.
  9. Wait for tins to cool down before re-using.
  10. Once doughnuts have cooled, you can glaze them in whatever glaze you like. My favourite way of doing this is to dip one side down into the icing glaze and then dip straight into sprinkles and then leave to set.

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