Preheat oven to 325°F (163°C). Lightly grease your mini donut mold with butter.

In a small bowl, sprinkle gelatin over 1½ tbsp cold water. Let sit for 5 minutes to fully bloom.

Separate the room temperature eggs into two separate bowls. 

In a clean, dry bowl, add egg whites with a pinch of salt. Whip to soft peaks only. The peaks should gently fold over, not stand stiff. Set aside.

In a separate bowl, whisk together: egg yolks, heavy cream, melted butter and optional honey and vanilla (if using). Mix until fully smooth and combined.

Gently warm the bloomed gelatin until it becomes fully liquid. Do not overheat, it should be warm, not hot.

Slowly whisk the melted gelatin into the yolk mixture, stirring continuously to prevent clumping.

Add egg white protein powder and collagen powder. Whisk until the mixture is smooth and slightly thickened.

Add whipped egg whites in 2–3 additions. Gently fold using a spatula: cut through the center, lift and fold over. Do not stir or overmix. The batter should remain light and airy.

Before filling molds, check that batter is: light and fluffy, lightly thick (not runny). If too thin, add ½ tbsp egg white protein powder and gently fold in.

Pipe or spoon batter into mini donut cavities, filling each about ⅔ to ¾ full. Bake for 14–16 minutes. Donuts are ready when: tops are set, edges are just lightly golden, centers spring back gently when touched.

Turn off oven, crack the door open, and leave donuts inside for 8–10 minutes.

Remove donuts from mold and place directly on cookie sheet with a cooling rack.

Return to oven for 5–7 minutes to lightly firm the exterior.

Let donuts cool for 20 minutes before glazing or cutting. This allows the structure to fully set.

Gently melt butter, then whisk in honey and hot water until smooth.

Lightly dip or drizzle over donuts.

Let set for 5–10 minutes

Ensure donuts are fully cooled and dry.

Lightly dust or gently toss in mixture.

Apply a light coating only.