Easter mini donuts – simple, decorated and delicious. If there’s a pastry that instantly looks festive and brings joy at first sight, it’s these little colorful nests.
For this Easter I decided to make them special and joyful with a chocolate center and a snowy glaze decorated with lots of tiny eggs: you’ll see what a show they’ll make on your table!
The batter is the classic Victoria Sponge base (Torta Margherita), a preparation that gives great satisfaction, and following a few tips you’ll get mini donuts so soft they practically melt in your mouth.
But the real secret to success is a little practical trick: before filling the molds (buttered and floured if not silicone), place them already on the oven tray or in the air fryer basket.
Only then pour the batter to about 2/3. This step will guarantee a perfect, straight shape with no spills, because you won’t need to move the molds once they’re filled.
To decorate these mini donuts, I had some exceptional “pastry chefs”: my little nephews!
We had so much fun in the kitchen: they carefully chose the colors of the little eggs and enthusiastically sprinkled the colored sprinkles over the still-fresh glaze. Seeing their joy creating these little masterpieces made everything more magical.
It’s a recipe that warms the heart, perfect to make together with loved ones, because besides the goodness of the pastry, you keep the memory of an afternoon spent laughing with flour and sugar.
These mini donuts are so theatrical and delicious that they are perfect also as gifts. Once the egg-white glaze has completely dried (let them rest at least a couple of hours), you can package them in clear bags tied with a colored ribbon.
And for those watching calories or blood sugar, in my notes you’ll also find how to make them lower glycemic, using type 2 flour and erythritol instead of sugar. At about 50-60 g each, they’re an ideal single portion.
Roll up your sleeves and let’s begin!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 22 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Easter
- Energy 188.40 (Kcal)
- Carbohydrates 34.68 (g) of which sugars 25.96 (g)
- Proteins 2.93 (g)
- Fat 4.80 (g) of which saturated 2.87 (g)of which unsaturated 1.79 (g)
- Fibers 0.36 (g)
- Sodium 120.53 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Easter Mini Donuts – Simple, Decorated and Delicious
- 2 eggs (medium, room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 3 tbsp butter (melted or use neutral vegetable oil)
- 3 tbsp milk (warm)
- Half packet baking powder
- 1 packet vanillin
- lemon (zest of 1 lemon, grated)
- 1 pinch salt
- 1 egg white
- 1 1/4 cup powdered sugar (if needed 1/4 cup (≈30 g) more)
- 3 drops lemon juice (drops)
- as needed chocolate candy eggs
- colored sprinkles
Tools
- Molds
- Air fryers
- Kitchen scale
- Electric whisks
- Spatula
Steps
Easter Mini Donuts – Simple, Decorated and Delicious
In a bowl, beat the 2 eggs with the sugar and a pinch of salt using electric beaters.
You should obtain a very pale, fluffy mixture (this will take about 5–7 minutes).
Slowly add the warm melted butter and the milk in a thin stream, folding gently from the bottom up so you don’t deflate the eggs.
Gradually add the sifted flour together with the baking powder and the lemon zest.
Fold everything in with a spatula.
Place the empty molds directly on the oven tray or in the air fryer basket.
Pour the batter into mini donut molds (butter and flour them if not silicone). Fill to about 2/3.
Bake at 320°F (convection oven) for about 20–22 minutes.
In the air fryer: Set to 302°F or 311°F (it’s better to keep the temperature a bit lower than a classic convection oven so the surface doesn’t burn before the center is cooked).
Time: About 12–15 minutes.
Tip: Do the toothpick test after 12 minutes. If it comes out dry, they’re ready!
Let them cool.
Meanwhile
Start whipping the egg white with electric beaters (or a fork if you’re doing only a little) together with a few drops of lemon until it becomes slightly frothy.
Add the powdered sugar one tablespoon at a time, continuing to beat.
The “ribbon” consistency: If you want those pretty drippy drops you see in the photo, it should be thick but still pourable.
If it’s too stiff (like a meringue), add another drop of lemon.
If it runs off too quickly, add a little more powdered sugar.
Place a teaspoon of glaze right on top of each mini donut.
Let gravity make it slide down on its own.
Add the colored sprinkles and the little egg immediately!
The glaze dries quickly and forms a film: if you wait too long, the sprinkles won’t stick anymore.
Happy Easter 🐣
Tips
A small note about the glaze. Since you’ll be using royal icing made with egg white and lemon, make sure the mini donuts are completely cold before decorating.
The air fryer tends to retain a bit more moisture inside the pastry; letting them rest on a rack for 15 minutes will help the glaze hold even better!
Never put glazed mini donuts in the refrigerator. The fridge humidity dissolves the sugar in the royal icing and makes it sticky. Let them dry at room temperature in a dry place.
Room-temperature eggs: This is trick number one. If the eggs are cold from the fridge, they incorporate less air and the batter will be less spongy. If you’re in a hurry, place them for 5 minutes in a bowl of warm water.
Gradually add the flour: After beating the eggs, add the sifted flour a little at a time and fold with a spatula from the bottom up.
If you use electric beaters at maximum speed, you risk deflating everything and the mini donuts will come out flat.
Tips if using an air fryer
Use silicone molds (individual ones or a small tray that fits the basket) or greased disposable aluminum molds. Don’t overfill them (always 2/3) because in the air fryer the batter tends to rise a lot.
If the air fryer is already very hot from a previous cooking, reduce to 293°F, otherwise the little dome will close quickly and stay raw inside.
If using very light individual silicone molds, make sure they are stable in the basket. The powerful fan of the air fryer can sometimes tilt them if they are not well supported.
Because the air fryer browns the exterior very quickly, sometimes they look done but are still moist inside. Insert a wooden toothpick: it must come out perfectly dry.
Do not place too many molds close together in the air fryer basket. Air must circulate around each mini donut to let them rise evenly.
Storage (If any remain!)
Airtight container: Once the glaze is fully hardened (it will take about 2–3 hours), place them in a tin box or a well-sealed plastic container. They will stay soft for 3–4 days.
Notes
If you want an even more ‘Easter’ aroma, add a teaspoon of or almond extract to the batter.
It pairs wonderfully with the lemon glaze!
FAQ (Questions & Answers)
Smart Substitutions (Lower Glycemic Index)
Replace the 120 g of all-purpose flour with 1 cup (120 g) of Type 2 semi-whole wheat flour or a mix of 1/2 cup (≈60 g) whole spelt flour and 2/3 cup (≈60 g) almond flour.
Almond flour significantly lowers the overall glycemic index because it adds healthy fats and fiber.
Sugar: Replace the 100 g of white sugar with 80 g erythritol (GI zero) — about 6 tbsp (~0.4 cup).
Fats: Use sunflower or corn oil (3 tbsp) instead of butter, or a very mild extra virgin olive oil. For the glaze, use powdered erythritol or grind it into a powder.
Instead of sugar sprinkles, use crushed pistachios or toasted chopped almonds. They’re beautiful, green for Easter and perfect to help keep the glycemic index lower!
