Mary Giuliani features Baked Italian Mini Doughnuts, as seen on Food Network Kitchen Live.
Recipe courtesy of Mary Giuliani

Baked Italian Mini Doughnuts

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 24 mini doughnuts



Special equipment:
a mini doughnut pan
  1. Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
  3. In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
  4. Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
  5. Bake for 20 minutes. Test for doneness (they should be crisp on the outside, moist on the inside). Transfer to a cooling rack or serve immediately to your guests to decorate.