These adorable mini doughnuts are perfect for a quick treat, parties, or just a fun baking project! They’re light, fluffy, and endlessly customizable with your favorite toppings.
Ingredients:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- Wet Ingredients:
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit for 5 minutes)
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- For Frying:
- Vegetable oil (for frying)
- Optional Toppings:
- Powdered sugar
- Cinnamon sugar
- Glaze (powdered sugar + milk/water)
- Chocolate ganache
- Sprinkles
Instructions:
- Prepare the Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg (if using).
- In a separate bowl, whisk together the buttermilk (or milk/lemon juice mixture), egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. A few lumps are okay.
- Heat the Oil:
- Pour vegetable oil into a medium saucepan or deep fryer until it reaches a depth of about 2-3 inches. Heat the oil over medium heat to 350°F (175°C). A candy thermometer is helpful for accurate temperature.
- Form the Doughnuts:
- There are a couple of ways to form the mini doughnuts.
- Piping: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe small circles (about 1-inch diameter) directly into the hot oil.
- Mini Doughnut Maker: If you have a mini doughnut maker, follow the manufactures instructions.
- If you do not have either of those options, you can use two small spoons to carefully drop small amounts of batter into the hot oil.
- There are a couple of ways to form the mini doughnuts.
- Fry the Doughnuts:
- Fry the mini doughnuts in batches, being careful not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown.
- Use a slotted spoon or spider skimmer to remove the doughnuts from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
- Add Toppings:
- While the doughnuts are still warm, you can toss them in powdered sugar or cinnamon sugar.
- For a glaze, whisk together powdered sugar with a small amount of milk or water until smooth. Dip the doughnuts in the glaze and add sprinkles if desired.
- For chocolate ganache, heat heavy cream and pour over chopped chocolate, and stir until smooth. Then dip the doughnuts.
- Serve:
- Serve the mini doughnuts warm and enjoy!
Tips and Notes:
- Oil Temperature: Maintaining the correct oil temperature is crucial for even cooking. If the oil is too hot, the doughnuts will burn on the outside and be raw on the inside. If it’s too cool, they’ll absorb too much oil.
- Don’t Overmix: Overmixing the batter will result in tough doughnuts. Mix until just combined.
- Customization: Experiment with different flavor extracts, spices, and toppings to create your own unique mini doughnut creations.
- Storage: Mini doughnuts are best served fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days