Description
Discover how to make irresistible crispy mini donuts in minutes with our easy recipe. Perfect for satisfying sweet cravings quickly, these treats are a must-try!
Ingredients
Scale
- 2 ¼ tsp (7 g) active dry yeast
- 250g whole milk, lukewarm
- 50g sugar
- 565g all-purpose flour
- 1 tsp (5 g) salt
- 2 large eggs (about 100g), at room temperature
- 1 tsp (5 ml) vanilla bean paste
- 100g unsalted butter, at room temperature
- Neutral oil such as canola, extra light olive oil, or vegetable oil for frying
- 200g granulated sugar
- 3 Tbsp (45 ml) cinnamon (reduce this slightly if you don’t like strong cinnamon flavour)
- Cinnamon
Instructions
- In a small bowl, stir together the yeast, lukewarm milk, and 2 tablespoons of the sugar. Let this mixture rest for 10-15 minutes until it becomes bubbly.
- In a stand mixer bowl with a dough hook attachment, combine the flour, salt, and the remaining 2 tablespoons of sugar. Briefly mix these dry ingredients. Add the eggs, vanilla, and the foamy yeast mixture. On a low setting, mix for 2-3 minutes until the dough begins to form. It may appear slightly dry initially, but it will become cohesive in the following steps. Increase the speed to medium and continue mixing for another 10 minutes until the dough is smooth and soft.
- Lower the mixer speed and gradually incorporate the butter, adding small pieces at a time. Ensure each piece is fully mixed into the dough before adding the next. This step should take 3-4 minutes. Once all the butter is mixed in, raise the speed to medium and mix for an additional 5 minutes until the dough achieves a very soft and smooth texture.
- Move the dough to an oiled bowl and cover it securely with plastic wrap. Place it in the refrigerator overnight to allow it to rise.
- Prepare two baking sheets with parchment paper squares. On a generously floured surface, roll out the dough to a thickness of ½ inch (1.25 cm).
- Using a round cutter measuring 1 ¾ inches (4.5 cm), cut out dough circles. Then, take a small round cutter or a straw to cut the center out of each circle. Arrange them on the parchment squares, placing multiple donuts on each sheet. Continue until all dough is used, re-rolling scraps as needed. Use the scrap donuts for initial testing as they might be irregular.
- Cover the shaped doughnuts lightly with plastic wrap and let them rise for 45-50 minutes until they’re puffy. A gentle poke should leave an indentation that springs back.
- In the last 15-20 minutes of the rising time, heat neutral oil to 350°F (180°C) in a large heavy pot or deep fryer. Ensure there’s enough oil for the donuts to float. Set a wire rack over a parchment-lined baking sheet. Mix the cinnamon sugar ingredients in a medium bowl.
- Once the oil reaches the right temperature, test it with scrap dough pieces or re-rolled doughnuts. Carefully lower the doughnuts into the hot oil, cooking up to six at a time, depending on your pot’s size. Fry, turning every 30 seconds, for 3-4 minutes until golden. Use a slotted spoon to remove them and place on a cooling rack. After 30 seconds, toss them in the cinnamon sugar. Repeat with remaining doughnuts.
- These are best enjoyed fresh on the day they’re made, but leftovers can be kept in an airtight container and reheated briefly in the microwave.
Notes
- Make sure the milk is lukewarm at 100°F for proper yeast activation.nAdd room temperature butter gradually for a smooth dough.nMaintain oil at 350°F for evenly cooked, golden donuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: cinnamon sugar donuts, homemade yeast donuts, deep fried donuts, vanilla bean donuts, fluffy donut recipe, cinnamon sugar topping
