I Didn’t Expect Mini Donuts to Turn Out Like This

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Active Dry Yeast (traditional active dry yeast)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 large Egg (room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 2 tablespoons Unsalted Butter (melted)
• 0.5 cup Milk (warm (about 110°F))
• 2 cups Vegetable Oil (for deep frying; use neutral oil with high smoke point)
• 0.5 cup Granulated Sugar (for cinnamon‑sugar coating)
• 2 teaspoons Ground Cinnamon

Instructions

1. Warm Milk and Melt Butter

   Microwave the cold milk for about 40 seconds until warm (around 110°F) and melt the butter in a small saucepan or microwave.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, yeast, sugar, baking powder, and salt.

   Time: PT5M

3. Mix Wet and Dry Ingredients

   Add the egg, vanilla, melted butter, and warm milk to the dry mixture. Use the electric mixer on low speed for 2–3 minutes until a sticky dough forms.

   Time: PT5M

4. First Rise

   Grease the bowl, return the dough, cover with plastic wrap, and let it rest at room temperature for about 1 hour until slightly puffed.

   Time: PT1H

5. Roll Out Dough

   Lightly flour a clean surface and roll the dough to roughly 1/4‑inch thickness.

   Time: PT10M

6. Cut Donuts and Make Centers

   Use a round cookie cutter to cut circles, then press a smaller cutter or the tip of an icing tip into the center to create the hole, keeping the hole close to the edge.

   Time: PT5M

7. Second Rest

   Place the cut donuts on a parchment‑lined tray, cover loosely, and let rest for 20 minutes.

   Time: PT20M

8. Heat Oil

   Fill the Dutch oven with enough oil to submerge the donuts and heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Fry Donuts

   Carefully drop a few donuts into the hot oil. Fry for about 45 seconds per side, or until golden brown. Flip once.

   Time: PT10M

   Temperature: 350°F

10. Drain and Cool

    Remove donuts with tongs, place on a wire rack set over paper towels to drain excess oil.

    Time: PT5M

11. Cinnamon‑Sugar Coating

    In a large bowl combine ½ cup sugar and 2 teaspoons ground cinnamon. Toss the warm donuts until evenly coated.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

12g

Fat

3g

Fiber

0.5g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Active Dry Yeast: Instant yeast, Quick‑rise yeast
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Baking Powder: Baking soda (adjust acidity)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Vanilla powder, Almond extract (use less)
• Instead of Unsalted Butter: Margarine, Vegetable oil (adjust amount)
• Instead of Milk: Almond milk, Soy milk
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Electric Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• Round Cookie Cutter
• Small Cutter or Icing Tip (optional)
• Parchment Paper
• Dutch Oven or Deep Fryer
• Thermometer (optional)
• Wire Rack
• Paper Towels
• Large Bowl
• Tongs

Critical Steps — Do Not Skip

• Mixing dough until just combined (sticky but manageable)
• First rise for 1 hour
• Rolling dough to 1/4‑inch thickness
• Second rest of 20 minutes
• Frying at 350°F for under 1 minute per side

Chef Tips from the Video

• Dust the rolling surface lightly with flour to prevent sticking without incorporating excess flour into the dough.
• Pat donuts dry with paper towels before tossing in cinnamon‑sugar for a crisp coating.
• Add a pinch of nutmeg to the cinnamon‑sugar for a warm, festive flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; re‑heat briefly before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Fry from frozen or thaw before frying.

Room temperature: Best enjoyed the same day; can sit at room temperature for up to 4 hours but may become soggy.

Make-Ahead Tips

• Prepare the dough a day ahead, refrigerate, shape donuts, and keep covered; fry fresh the next day.
• Freeze shaped donuts on a tray, then transfer to a freezer bag; fry directly from frozen for a quick snack.

Frequently Asked Questions