For the herb mini doughnuts, first melt the butter and allow to cool a little. Brush the mini doughnut tray with about a third of the melted butter.
Separate the eggs. Mix the yolks with the milk and the remaining butter. Beat the egg whites until stiff. Sift flour with baking powder and mix with salt and sugar. Stir in the yolk-milk mixture. Then fold in the beaten egg whites.
Heat the mini doughnut pan on the stove until the butter forms bubbles. Pour about 1 tablespoon of doughnut batter into each bulge. Place a little cream cheese and 1 sage leaf or 1 basil leaf on top and cover with batter. Bake the herb mini doughnuts for about 3-4 minutes on each side.
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