These “Perfectly Mini Doughnuts” are a delightful bite-sized indulgence, offering all the comforting sweetness and airy texture of a classic doughnut in a charming, diminutive form. As showcased in the multi-part image, the journey begins with simple ingredients, including flour, sugar, and baking powder, alongside a single egg yolk in a clear glass bowl, hinting at the start of a wholesome dough. The top left portion of the image then reveals the critical frying stage, where small, golden-brown dough balls gently sizzle in a pan, achieving that initial crisp exterior. The culmination of this process is beautifully displayed in the bottom half of the image: a generous mound of finished mini doughnuts, glistening with a generous coating of granulated sugar, ready to be enjoyed. These doughnuts are designed to be light and fluffy on the inside with a satisfyingly crisp outer layer, making them incredibly addictive. Their small size makes them perfect for snacking, sharing, or serving as a charming addition to breakfast or dessert spreads. The subtle sweetness of the dough combined with the sugary coating creates a classic flavor profile that appeals to all ages. This recipe will guide you through each step, from mixing the simple dough to achieving the perfect fry and the irresistible sugary finish, ensuring your homemade mini doughnuts are a resounding success and a true crowd-pleaser.
Ingredients:
- For the Doughnuts:
- 1 cup (120g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature (the image shows an egg yolk, but a whole egg is more common for dough structure; notes on substitution provided)
- ½ cup (120ml) milk (whole milk recommended for richness)
- 1 tablespoon unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
- 3-4 cups vegetable oil (such as canola, grapeseed, or sunflower), for frying
- For the Sugar Coating:
- ½ cup (100g) granulated sugar (for coating)
- Equipment:
- Large mixing bowl
- Whisk
- Rubber spatula
- Medium saucepan or deep skillet for frying
- Slotted spoon or spider strainer
- Paper towels
- Wire cooling rack
- Plate or shallow bowl for sugar coating
- Candy thermometer (optional, but highly recommended for frying)
Instructions:
Part 1: Prepare the Doughnut Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and salt. Whisking ensures that the leavening agents are evenly distributed, contributing to the doughnuts’ light and fluffy texture.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg (or just the egg yolk if strictly following the visual cue, but a whole egg provides better binding and richness), milk, melted and cooled unsalted butter, and vanilla extract until well combined. The egg yolk shown in the image might be part of a larger recipe or a specific technique for a very tender crumb, but a whole egg generally yields a more robust and easily handled dough for doughnuts.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined and a soft, shaggy dough forms. Do not overmix, as this can develop gluten and lead to tough doughnuts. A few small lumps are acceptable. The dough will be slightly sticky.
- Rest the Dough: Cover the bowl with plastic wrap and let the dough rest at room temperature for 10-15 minutes. This allows the flour to fully hydrate and the gluten to relax, making the dough easier to handle.
Part 2: Fry the Mini Doughnuts
- Heat Oil: Pour the vegetable oil into a medium saucepan or deep skillet. The oil should be at least 2-3 inches deep to allow the doughnuts to float and cook evenly. Place the pan over medium heat.
- Monitor Oil Temperature (Crucial!): Heat the oil to 350∘F (175∘C). Using a candy thermometer is highly recommended for accurate temperature control. If the oil is too cold, the doughnuts will absorb too much oil and be greasy. If it’s too hot, they will brown too quickly on the outside and remain raw in the center.
- Prepare for Frying: While the oil is heating, prepare a plate lined with paper towels for draining the fried doughnuts. Also, have your slotted spoon or spider strainer ready.
- Portion Dough: Lightly flour your hands. Scoop about 1 tablespoon of dough for each mini doughnut and gently roll it into a rough ball shape. You can also use two spoons to drop dollops of dough into the hot oil.
- Fry Doughnuts in Batches: Carefully drop 4-5 dough balls into the hot oil at a time, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and lead to greasy doughnuts.
- Cook Until Golden: Fry the doughnuts for 2-3 minutes per side, or until they are puffed up and golden brown all over. Use the slotted spoon to gently turn them to ensure even cooking. The image shows several golden-brown doughnuts frying in the pan.
- Drain Excess Oil: Once golden and cooked through, remove the doughnuts with the slotted spoon and transfer them to the plate lined with paper towels to drain any excess oil.
Part 3: Sugar Coat the Mini Doughnuts
- Prepare Sugar Coating: While the doughnuts are still warm (but not hot), pour the ½ cup of granulated sugar into a shallow bowl or plate. The warmth of the doughnuts helps the sugar adhere.
- Coat Doughnuts: Working in small batches, gently toss the warm, drained mini doughnuts in the granulated sugar until they are fully coated on all sides. The finished doughnuts in the image are generously coated in sugar.
- Transfer and Repeat: Transfer the sugar-coated doughnuts to a clean plate or wire cooling rack. Repeat the frying and coating process with the remaining dough.
- Serve Immediately: These “Perfectly Mini Doughnuts” are best served warm, shortly after they’ve been sugar-coated. The soft interior and crispy, sugary exterior are truly irresistible.
- Storage: Leftover doughnuts can be stored in an airtight container at room temperature for up to 1 day, but they will lose some of their crispness. Reheating briefly in a toaster oven can help revive them.
Tips for Success:
- Oil Temperature is Key: Maintaining a consistent oil temperature is crucial for perfectly fried doughnuts. Invest in a candy thermometer if you don’t have one.
- Don’t Overcrowd: Frying in small batches ensures the oil temperature remains stable and the doughnuts cook evenly.
- Cooling Oil: If the oil gets too hot, remove the pan from the heat briefly to let it cool down before resuming frying.
- Gentle Handling: Handle the dough and the fried doughnuts gently to maintain their airy texture.
- Experiment with Coatings: While granulated sugar is classic, you can also try powdered sugar, cinnamon sugar, or a simple glaze (made from powdered sugar and a touch of milk) for variety.
- Egg Substitution: If you only have an egg yolk as shown, you can use it, but be aware the dough might be slightly more delicate. If you want a more robust dough, use a whole large egg.
Enjoy your batch of “Perfectly Mini Doughnuts” – a delightful treat for any time of day!