• Place your Mini Muffin Tray on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 425F/220C.

MARDI GRAS DONUTS PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  1.06 oz butter
• In a mixing bowl, whisk together all-purpose flour, baking powder, sugar, ground cinnamon and sea salt. Make a well and add the eggs, the buttermilk, the cooled melted butter and vanilla bean paste. Mix until combined.
  8.82 oz all-purpose flour, 2 tsp baking powder, 5.29 oz sugar, 1/4 tsp ground cinnamon, 1/2 tsp Sea salt, 2 eggs, 6.35 oz buttermilk, 1 tsp vanilla bean paste
  
• Fill your Pastry Bag with the batter and carefully pipe it into each well of your Mini Muffin Tray.
  

BAKE!

• Bake for 10 minutes at 425F/220C (Every oven heats differently, monitor your donuts from 8 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Oven Baked New Orleans Donuts are out of the oven, let them cool down for about 10 minutes. Then unmold gently onto your cooling rack while preparing the vanilla glaze.

VANILLA GLAZE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  2.47 oz butter
• In a mixing bowl, whisk together the powdered sugar, vanilla extract, milk and cooled melted butter. Dip each muffin top into the vanilla glaze, ten sprinkle right away as the glaze sets quickly. NOTE: For Mardi Gras, I have used New Orleans Carnaval colors: Purple, Green and Golden Yellow. 
  8.47 oz powdered sugar, 1.59 oz milk, 1 tsp Vanilla Extract, Sprinkles
  
• One your baked donuts are ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 days). Enjoy & Bon Appétit!