Directions

Chocolate Glaze

1. Melt chocolate chips and MB coconut oil in double boiler stirring often until glossy and smooth. Remove from heat.
2. Dip each cooled mini donut into glaze allowing excess to drip off and place on wire rack with cookie sheet underneath as it may drip over edges.
3. Allow to set for 30 minutes.

Glaze

1. Whisk together the powdered sugar MB coconut oil and food coloring in a bowl.
2. Repeat in a couple different bowls to get various shades of color.

Donuts

1. Preheat your oven to 425 degrees.
2. Lightly grease mini donut pan with MagicalButter Oil.
3. Add the flour sugar baking powder nutmeg cinnamon and sea salt to a large bowl and mix them together until they’re combined.
4. In a separate bowl combine the buttermilk eggs and oil and mix.
5. Dump the wet ingredients into the dry ingredients.
6. Using MB silicon spatula fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear. Do not over mix!
7. Spoon the batter into the piping bag fitted with a large round tip.
8. Pipe batter into each of the 12 greased donut cups in a circular motion filling half way.
9. Bake the donuts at 420 degrees for about 7 minutes.
10. When the donuts spring back to the touch remove them from the oven and tip them out of their tins.
11. Glaze as soon as you’re able to handle the donuts; dip one side into glaze mixture and set them on a cooling rack to cool completely.