Home made mini donuts

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Active Dry Yeast (proofed in warm milk)
• 2 tablespoons Granulated Sugar (for the dough)
• 0.5 teaspoons Baking Powder (helps lift the dough)
• 1 teaspoon Salt (fine sea salt)
• 1 Egg (scrambled then beaten)
• 2 tablespoons Unsalted Butter (softened at room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 0.5 cup Warm Milk (about 110°F (43°C))
• 2 cups Vegetable Oil (for frying, neutral oil)
• 0.25 cup Cinnamon Sugar (mix 1 tsp ground cinnamon with granulated sugar)

Instructions

1. Combine Dry Ingredients

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

   Time: PT2M

2. Add Wet Ingredients

   Add the beaten egg, softened butter, vanilla extract, and warm milk to the dry mixture and stir until just combined.

   Time: PT3M

3. Knead the Dough

   Attach the dough hook to the electric mixer and knead on medium speed for about 5 minutes, or knead by hand on a lightly floured surface for 10 minutes, until the dough is soft, smooth, and stretchy.

   Time: PT5M

4. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm spot for about 1 hour, or until it has doubled in size.

   Time: PT1H

5. Shape the Donuts

   Turn the risen dough onto a lightly floured countertop, roll it into a long log, and tear or cut it into 22 equal pieces. Roll each piece into a smooth ball and place them on a parchment‑lined cookie tray.

   Time: PT5M

6. Second Proof

   Cover the tray with another towel and let the dough balls rest for about 30 minutes. They should puff up slightly.

   Time: PT30M

7. Heat the Oil

   Add vegetable oil to the frying pan to a depth of about 2 inches and heat over medium‑high heat until it reaches 350°F (175°C). Test the temperature by dropping a tiny piece of dough; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

8. Fry the First Batch

   Carefully place half of the donuts into the hot oil. Fry for about 3 minutes on each side, or until they turn a deep golden brown.

   Time: PT6M

   Temperature: 350°F

9. Coat in Cinnamon Sugar

   Using tongs, transfer the fried donuts to a cooling rack. While still warm, roll each donut in the prepared cinnamon‑sugar mixture until fully coated.

   Time: PT4M

10. Fry the Second Batch

    Repeat the frying process with the remaining donuts, then coat them in cinnamon sugar as before.

    Time: PT6M

    Temperature: 350°F

11. Serve

    Allow the donuts to cool slightly on the rack, then serve warm. They are best enjoyed fresh.

    Time: PT0M

Nutrition Facts

Calories

70

Protein

0.8 g

Carbohydrates

3.6 g

Fat

1.7 g

Fiber

0.1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce liquid)
• Instead of Baking Powder: Baking Soda (adjust acid)
• Instead of Salt: Kosher Salt
• Instead of Egg: Flax Egg (1 tbsp flax + 3 tbsp water)
• Instead of Unsalted Butter: Margarine, Vegetable Oil (reduce butter)
• Instead of Vanilla Extract: Almond Extract (use less)
• Instead of Warm Milk: Almond Milk, Soy Milk
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Cinnamon Sugar: Powdered Sugar, Maple Sugar

Equipment Needed

• Electric Mixer
• Mixing Bowl
• Fine Mesh Sieve (optional)
• Rolling Pin (optional)
• Pizza Cutter (optional)
• Frying Pan
• Tongs
• Cooling Rack (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Kneading the dough to a soft, stretchy consistency
• First rise until the dough doubles in size
• Testing oil temperature before frying
• Frying until golden brown without overcooking
• Coating the donuts while still warm

Chef Tips from the Video

• For extra flavor, add a pinch of nutmeg to the cinnamon‑sugar coating.
• If you prefer a glaze, dip the warm donuts in a simple powdered‑sugar glaze instead of cinnamon sugar.
• A splash of vanilla extract in the dough gives a subtle aroma that mimics fair‑style treats.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Up to 2 months. Reheat in a toaster oven or skillet.

Room temperature: Best eaten the same day; can sit out for up to 4 hours in a cool place.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
• Uncooked shaped donuts can be frozen on a tray, then transferred to a bag; fry from frozen for a slightly longer cooking time.
• Cooked donuts reheat well in a toaster oven or skillet for a crisp exterior.

Frequently Asked Questions