Name: Baked Italian Mini Doughnuts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 24 mini doughnuts
Cuisine: italian
Ingredients: Nonstick cooking spray; 1/2 cup butter; 1 cup granulated sugar; 2 eggs; 1 cup milk; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; Pinch of salt

Directions

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17m Easy 88%

CLASS

Special equipment:

a mini doughnut pan

Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
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.

Reprinted with permission from Ballantine Books, from the book "The Cocktail Party" by Mary Giuliani. Copyright © 2020 by Mary Giuliani. Published by Ballantine Books, an imprint of Random House Group, a division of Penguin Random House LLC. All righ