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Will keep at room temp for at least a week... if they last that long! These become more tender and flavorful the next day. from Beth's blog: <a href="" target="_blank" class="jlink">mini donuts</a>


1/4 c. soft butter
1/3 c. honey
3 large eggs
1/4 tsp. cider vinegar
1/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. nutmeg
2-1/2 to 3 c. almond flour


1. Preheat oven to 325. Beat together butter, honey, eggs, vinegar, salt, soda, and nutmeg.
2. Stir in almond flour to make a stiff dough that holds its shape. Transfer in batches to a pastry bag that has been fitted with a 1/2" tip. Line cookie sheets with parchment paper. Pipe small donut shapes onto the parchment paper.
3. Bake 15-20 minutes until golden brown and firm to the touch. Cool on a wire rack.
4. When completely cool store airtight or freeze in a plastic bag for later use.