These mini doughnuts are the ultimate sweet snack—light, airy, and fried to golden perfection. Their petite size makes them ideal for parties, brunch spreads, or a quick sugar fix. With a simple batter and a short frying time, they come together quickly and can be customized with cinnamon sugar, powdered sugar, glazes, or even fillings. Think of them as the joyful intersection of comfort food and playful elegance.
Ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
For Frying:
- Vegetable or canola oil (enough for deep frying)
Optional Coatings:
- Cinnamon sugar (¼ cup sugar + 1 teaspoon cinnamon)
- Powdered sugar
- Chocolate glaze or vanilla icing
Instructions:
1. Prepare the Batter
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix forms the base of your doughnuts.
- In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Whisk until smooth.
- Gently fold the wet ingredients into the dry mixture. Stir just until combined—overmixing can lead to dense doughnuts.
- Let the batter rest for 5–10 minutes while you heat the oil.
2. Heat the Oil
- Pour oil into a deep fryer or heavy-bottomed pot, filling it about 2–3 inches deep.
- Heat to 350°F (175°C). Use a thermometer for accuracy—too hot and the doughnuts will burn; too cool and they’ll absorb excess oil.
3. Shape the Doughnuts
- You can use a piping bag fitted with a round tip to pipe small rings directly into the hot oil.
- Alternatively, use a mini doughnut pan for baking or spoon small dollops into the oil for free-form doughnut holes.
4. Fry to Perfection
- Fry each mini doughnut for 1–2 minutes per side, or until golden brown.
- Avoid overcrowding the pan—work in batches to maintain oil temperature.
- Use tongs or a slotted spoon to flip and remove them.
5. Drain and Cool
- Transfer fried doughnuts to a plate lined with paper towels to absorb excess oil.
- Let them cool slightly before coating.
6. Add the Finishing Touch
- While still warm, toss doughnuts in cinnamon sugar or powdered sugar.
- For a glazed finish, dip them in your favorite icing or drizzle with melted chocolate.
- You can also fill them with jam or custard using a piping bag fitted with a narrow tip.
Serving Suggestions:
- Serve warm with coffee, chai, or a tropical fruit punch.
- Arrange on a platter with dipping sauces like chocolate ganache, caramel, or fruit compote.
- For a party twist, skewer them on sticks and decorate with sprinkles or edible glitter.
Tips & Variations:
- Flavor Boost: Add lemon zest, nutmeg, or cinnamon to the batter for extra depth.
- Sugar-Free Option: Use a sugar substitute like erythritol and skip the coating.
- Tropical Vibe: Pair with a pineapple glaze or coconut cream drizzle.
These mini doughnuts are a celebration in every bite—crispy on the outside, soft on the inside, and endlessly customizable. Want to explore a baked version or a tropical twist next? I’ve got ideas that’ll make your dessert table sparkle!