Chocolate glazed mini donuts

10 minutes
Cooking time
20 minutes


  • ½ Cup a2 Milk® Whole
  • 1 ½ Cup Cake flour
  • 1 tsp. Baking soda
  • 2 Eggs
  • ¾ Cup Organic cane sugar
  • 1 tsp. Vanilla
  • Electric non-stick donut maker
  • Cooking spray (as needed)

Chocolate Glaze

  • 12 oz. Dark chocolate chips
  • ¾ Cup Butter, softened but cool and cut into ½ inch cubes
  • 2 tsp. Maple syrup
  • Sprinkles (optional)
  1. In a small bowl, whisk together the flour and baking soda. Set aside.
  2. Separately, whisk together the milk, sugar, and vanilla.
  3. Add the dry mixture to the wet mixture and incorporate until just saturated.
  4. Heat a non-stick electric donut maker and prep it with cooking spray, as needed.
  5. Pour the batter into a sealable freezer bag and snip the tip. Working in batches, pipe the batter into the wells of the donut maker. Once indicated by the timer, turn the donuts out of the wells and cool them on a rack.
  6. Melt all the glaze ingredients together in a double boiler and whisk until smooth. Set aside and keep warm.
  7. Dip the top of each donut in the warm glaze, allowing the excess to drip back into the bowl. Place them back on the rack and add sprinkles if desired.
  8. Serve immediately or cover and store at room temperature for up to 3 days. Makes 36 (2”) mini donuts.

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