Baked Mini Donuts Recipe with Chocolate Glaze

These mini baked donuts with a milk chocolate glaze are delightful: light, tender, and perfectly portioned for an afternoon treat with fewer calories than fried donuts.

Why these donuts with chocolate glaze are so good

When people picture donuts, they often imagine large, greasy rings that feel indulgent and heavy. These are different. They are mini, baked, and made from a yeast dough that yields a soft, airy crumb without deep-frying. The result is a lighter bite that still satisfies donut cravings and keeps portion sizes modest.

Because they are baked and smaller than typical donuts, they generally contain fewer calories. The yeast dough gives the classic donut texture—pillowy and tender—while baking removes the excess oil of frying. The chocolate glaze and toasted coconut flakes add sweetness and contrast in texture without overpowering the delicate dough.

What tools to use to cut out donuts

No specialized equipment is required. You can make these with common kitchen tools:

• Large bowl for mixing and proofing the dough
• Wooden spoon or spatula to combine ingredients and scrape the bowl
• Large cookie cutter or a mason jar to cut the outer donut shape
• Smaller cutter for the center hole (a bottle cap or small round cutter works)
• Rolling pin to roll the dough to an even thickness
• Donut baking pan or simply use the cut rounds on a baking sheet if you prefer free-form rings

What dough to use for donuts

This recipe uses a classic enriched yeast dough—flour, milk, yeast, egg yolks, butter, sugar and salt. The enrichment from egg yolks and butter produces a tender, slightly rich dough that bakes up light and soft. If you prefer a fried version, you can pan-fry or deep-fry the cut rings instead of baking, but the baked method keeps these lighter and easier to prepare.

Ingredients for yeast donuts

• All-purpose flour — sifted for a light texture
• Lukewarm milk — helps activate the yeast
• Active yeast or fresh yeast — either works (adjust fresh yeast weight if used)
• Sugar — dissolves easily and feeds the yeast
• Vanilla extract — adds classic flavor
• Egg yolks — enrich the dough and improve structure
• Salt — balances and enhances flavor
• Softened butter — folded into the dough for tenderness and flavor

What toppings to use on donuts

For these baked mini donuts I used a smooth milk chocolate glaze and finished them with toasted coconut flakes for crunch and aroma. The glaze is simple—melted semi‑sweet chocolate chips—dipped while warm for a thin, glossy coat. If you prefer a thicker chocolate layer, let the melted chocolate cool a few minutes so it thickens before dipping.

Toasted coconut flakes bring a nutty, toasty note that complements the chocolate. If you don’t have toasted flakes, you can toast plain coconut in a 325°F (165°C) oven for 10–25 minutes until golden and fragrant, watching closely so they don’t burn.

FAQ & Tips

Proofing: Give the dough time to develop. A good rule of thumb is to let it double in size. Depending on your kitchen temperature, that can take about one hour or longer—especially in cooler months. Longer proofing (up to two hours) often improves the texture and flavor.

Yeast options: Instant, active dry, or fresh yeast will all work with slight adjustments. If using fresh yeast, dissolve and proof it first; dry and instant yeast can be used directly but follow package instructions for conversions.

Storing: Store baked donuts in an airtight container in the refrigerator and enjoy within five days for best texture. You can freeze them (with or without glaze) for up to three months; thaw at room temperature or overnight in the fridge and consume within two days of defrosting. These donuts are best the day they are baked.

More recipes you might like

• Oreo baked donuts
• Pumpkin donuts
• Classic baked donuts
• Valentine’s chocolate chia seed pudding
• Mini lemon tarts

Recipe: Baked Mini-Donuts with Chocolate Glaze & Toasted Coconut Flakes

Author: Julia

Servings: 12 donuts • Prep time: 1 hr 30 mins • Baking time: 20 mins • Total time: 1 hr 50 mins

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup lukewarm milk (divided)
• 1 ½ Tablespoons active yeast (or 30 g fresh yeast)
• 2 Tablespoons sugar (divided)
• 1 teaspoon vanilla extract
• 3 large egg yolks
• ½ teaspoon salt
• 4 Tablespoons softened butter

Chocolate glaze & topping

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

Instructions

1. In a large bowl combine the yeast with 1/4 cup lukewarm milk and 1/2 teaspoon sugar. Stir and cover; let sit in a warm place for 15–20 minutes until frothy and active.
2. Add the activated yeast to the bowl with sifted flour, the remaining milk (about 3/4 cup), 1 1/2 tablespoons sugar, vanilla, salt, egg yolks, and butter. Mix until combined. If using a stand mixer, use the dough hook on low until dough no longer sticks; add a touch more butter or flour if needed.
3. Remove the dough, lightly oil the bowl, return the dough to the bowl, cover, and let rise in a warm spot until doubled—about 1 to 2 hours.
4. On a floured surface roll the dough to about 1/4 inch thickness. Cut rounds with a large cutter or jar, then cut centers with a smaller cutter. Place rings into a donut pan or on a lined baking sheet, cover with a towel, and proof 20–30 minutes until slightly puffed.
5. Preheat oven to 375°F (190°C). Bake the donuts 15–20 minutes, watching so they don’t over-brown. Remove from oven and cool in the pan for 10 minutes, then transfer to a rack to cool completely.
6. Melt chocolate gently (microwave at reduced power in short bursts, stirring between sessions). Dip cooled donuts in melted chocolate, place on a rack, and sprinkle with toasted coconut flakes. Allow the glaze to set before serving.

Pin it for later!