This recipe provides instructions for making Perfectly Mini Doughnuts, often referred to as petit beignets. Beignets are small, deep-fried pastries made from a simple dough, typically light and slightly airy on the inside with a golden-brown, often slightly crisp exterior. They are a classic treat, perhaps most famously associated with New Orleans, where they are traditionally served hot and generously dusted with powdered sugar. This “perfectly mini” version suggests smaller, bite-sized doughnuts that are equally delightful. The image shows a collage illustrating the process. The top left image shows several small, golden-brown balls of dough frying in hot oil in a skillet. The top right image shows a single egg yolk in a clear glass bowl, implying eggs are part of the recipe. The bottom image displays a plate piled high with numerous small, golden-brown doughnuts that have been generously coated in granulated sugar, giving them a sparkling appearance. The overall impression is of a sweet, fried treat that is easy to eat in small bites.
Based on the ingredients listed, these mini doughnuts are likely made with a simple dough that is quick to prepare and fry. The use of granulated sugar for coating suggests a slightly different take on the classic powdered sugar beignet, offering a bit more texture and a different kind of sweetness.
Ingredients (based on the image):
- 1 cup all-purpose flour
- ¼ cup granulated sugar (for dough)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Granulated sugar, for coating (additional amount not specified)
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Deep pot or skillet
- Slotted spoon or tongs
- Plate lined with paper towels
- Shallow dish (for sugar coating)
Instructions ( अनुमानित based on common beignet and mini doughnut recipes):
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup of granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract until the egg is fully incorporated and the mixture is smooth.
- Make the Dough: Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or spoon until just combined. Be careful not to overmix; a few small lumps are okay. The dough should be soft and slightly sticky.
- Heat the Oil: Pour vegetable oil into a deep pot or skillet to a depth of about 2-3 inches. Heat the oil over medium heat to around 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it; it should turn golden brown in about 30-60 seconds.
- Fry the Mini Doughnuts: Once the oil is hot, carefully drop small spoonfuls of the dough into the hot oil. You can use two spoons to shape the dough into small balls or slightly irregular shapes. Work in batches, being careful not to overcrowd the pot so that the oil temperature doesn’t drop too much.
- Cook Until Golden: Fry the mini doughnuts for 2-3 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon or tongs to flip them as needed.
- Drain Excess Oil: Once cooked, remove the mini doughnuts from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Coat with Sugar: While the doughnuts are still warm, place the additional granulated sugar in a shallow dish. Roll the warm doughnuts in the sugar until they are completely coated on all sides. The warmth of the doughnuts will help the sugar adhere.
- Serve: Serve the Perfectly Mini Doughnuts (Petit Beignets) immediately while they are still warm. They are delicious on their own or can be enjoyed with coffee or your favorite dipping sauce.
Enjoy these delightful, bite-sized treats!