Doughnut Bites

Spray with non stick or grease a 1 1/2 mini muffin pan. I believe I yielded about 30 doughnuts.

Preheat the oven to 350F/

Combine flour, baking powder/soda, salt and cinnamon in a medium bowl.

In a large measuring cup combine milk and yogurt

In a large bowl or your mixer bowl beat together butter and both sugars. Add egg and vanilla and beat to combine.

Add flour and milk mixture - alternating 3 parts flour / 2 parts milk mixture. Beating on low after each addition and scrape down the sides as needed.

Using a small ice cream scoop to add the mixture into the muffin tins. Bake until muffins are golden and a toothpick comes out clean - 12-14 minutes.

Let muffins cool in pan about 3-5 minutes, then transfer to a wire rack.

While muffins are baking create/prepare the coating mixtures. Place sifted icing sugar in a small bowl (big enough for rolling doughnuts) and set aside. Combine granulated sugar and cinnamon in a small bowl (big enough for rolling doughnuts), set aside.

Chocolate glaze - In a small sauce pan combine butter, cream and corn syrup, warm on low until butter melts, stirring occasionally. Add Nutella and stir until melted. Remove from heat and add approx 1 cup of confectioners sugar, 1/4 cup at a time, until mixture is smooth and thick. You may not need all or may need more confectioners sugar. Let 3-5 minutes to cool a little bit.

When still warm roll the doughnuts in the icing sugar and set on a wire rack over a baking sheet to catch the rest.

For the cinnamon sugar coating, when doughnuts still warm, roll in butter quickly, then roll in cinnamon sugar. Place on the wire rack to dry.

For the chocolate glaze, dip the top of the doughnuts into the chocolate glaze and place on the wire rack to dry.