Baked Mini Donuts with Chocolate Glaze Recipe

These mini baked donuts with chocolate glaze are delightful: light, sweet, and perfectly portioned for an afternoon snack with fewer calories.

Why these donuts with chocolate glaze are so good?

When most people picture donuts, they imagine large, fried, greasy rings that demand a long workout afterward. These are different: they are baked and mini-sized, which makes them lighter and lower in calories. Because they’re made from a yeast dough and baked instead of fried, they have a tender, airy texture without the heaviness of traditional fried donuts. The small size also makes them ideal for portion control—perfect when you want a sweet treat without overindulging.

Tools for cutting and shaping the donuts

These donuts are made from a classic yeast dough that rises and is rolled out before cutting. You don’t need specialized equipment—just a few basic kitchen tools:

• Large bowl for mixing and proving the dough.
• Wooden spoon or spatula to combine ingredients and release the dough from the bowl.
• Large cookie cutter or a mason jar to cut the outer ring, and a smaller cutter for the center hole.
• Rolling pin to roll the dough out evenly.

What dough to use

This recipe uses a classic yeast dough—flour, yeast, butter, sugar, and egg yolks—so the donuts are soft and slightly airy rather than cake-like. If you prefer a traditional fried texture, you can fry the same dough in vegetable oil instead of baking, or split a batch and try both methods to compare.

Ingredients for yeast donuts

• All-purpose flour — sift for a lighter dough.
• Lukewarm milk — helps activate the yeast.
• Active yeast or fresh yeast — either works; fresh yeast should be proofed first.
• Fine sugar — dissolves easily into the dough.
• Vanilla extract — classic flavor for donuts.
• Egg yolks — help bind the dough and enrich the texture.
• Salt — balances and enhances flavor.
• Softened butter — adds tenderness and richness.

Toppings and glaze

For these baked donuts I used a milk-chocolate glaze and finished them with toasted coconut flakes. The donuts themselves are not overly sweet, so the chocolate adds a pleasant, balanced sweetness.

To glaze, melt semi-sweet chocolate chips and dip the tops of the cooled donuts. The glaze will be relatively thin; for a thicker coating, allow the melted chocolate to cool a few minutes to thicken before dipping. The coconut flakes can be store-bought toasted or toasted at home on a baking sheet at 325°F (177°C) for 10–25 minutes, until they reach your desired crunch and color.

FAQ & Tips

Proving. Allow enough time for the dough to rise. I typically let the dough double in size, which can take about an hour at room temperature and longer during cooler months. If you have the time, letting it rise up to 2 hours will yield even fluffier donuts.

Yeast. This recipe uses instant yeast, but active dry or fresh yeast will also work. If using fresh yeast, proof it according to package instructions. (For more on yeast types and how to use them, consult trusted baking resources or recipes you commonly use.)

Storage. Store the donuts in an airtight container in the refrigerator and consume within 5 days. You can also freeze glazed donuts with coconut topping for up to 3 months; thaw at room temperature for a couple of hours or overnight in the refrigerator and consume within 2 days. Best enjoyed fresh on the first day.

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BAKED MINI-DONUTS WITH CHOCOLATE GLAZE & TOASTED COCONUT FLAKES

Julia

These mini-donuts are the perfect size for snacking and because they are baked, they have fewer calories than fried donuts.

Prep Time
1 hr 30 mins

Baking time
20 mins

Total Time
1 hr 50 mins

Course
Dessert

Cuisine
American

Servings
12 donuts

Ingredients

• 2 ½ cup all-purpose flour
• 1 cup lukewarm milk
• 1 ½ Tablespoon active yeast or 30g fresh yeast
• 2 Tablespoon sugar
• 1 Teaspoon vanilla extract
• 3 large egg yolks
• ½ Teaspoon salt
• 4 Tablespoon softened butter

Chocolate glaze

• 1 cup semi-sweet chocolate chips
• 1 cup coconut flakes toasted

Instructions

• In a large bowl, mix active yeast with 1/4 cup lukewarm milk and 1/2 tsp sugar. Stir and cover; let sit in a warm spot for 15–20 minutes until bubbly and doubled.
• When the yeast is active, add it to the bowl with sifted flour, 3/4 cup lukewarm milk, 1 1/2 tbsp sugar, vanilla extract, salt, egg yolks, and softened butter. Mix until combined. If using a stand mixer, use a dough hook on low speed until the dough no longer sticks; add a touch more butter if still tacky.
• Remove the dough, lightly oil or butter the bowl, return the dough, cover, and let rise in a warm place for at least 1 hour (up to 2 hours for extra fluffiness) until doubled.
• On a floured surface, roll dough to about 1/4 inch thickness. Use a large cutter or jar to cut rounds and a smaller cutter for the center. Place rings into a donut tin, cover with a towel, and let prove at room temperature for 20–30 minutes until nearly doubled.
• Bake at 375°F (190°C) for 15–20 minutes, watching closely so they don’t brown too much. Remove from oven, cool 10 minutes in the tin, then transfer to a cooling rack.
• Melt the chocolate in the microwave at 70% power in 1-minute intervals, stirring between each, until smooth. Dip the donut tops into the chocolate, set on a rack, and sprinkle with toasted coconut flakes. Let the chocolate set, then enjoy.

Keyword
baked donuts, chocolate mini donuts, mini chocolate doughnuts, mini donuts

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