These adorable mini doughnuts are perfect for a quick treat, a fun snack for kids, or a delightful addition to any party. They’re easy to make and even easier to customize with your favorite toppings!
Ingredients:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, but adds a lovely flavor)
- Wet Ingredients:
- 1/2 cup milk (or buttermilk for a tangier flavor)
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- For Frying:
- Vegetable oil (for frying)
- Toppings (Optional, but highly recommended!):
- Powdered sugar
- Cinnamon sugar (mix granulated sugar and cinnamon)
- Chocolate glaze (melted chocolate or store bought glaze)
- Sprinkles
- Maple glaze.
Instructions:
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using).
- Combine the Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients. 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 approximately 350°F (175°C). A candy thermometer is helpful for accurate temperature control. If you do not have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and floats to the top, the oil is ready.
- Fry the Doughnuts:
- There are a couple of ways to create the mini doughnuts.
- Using a Mini Doughnut Maker: If you have a mini doughnut maker, follow the manufacturer’s instructions.
- Without a Doughnut Maker:
- You can use a mini cookie scoop, or a piping bag with a large tip, to drop small balls of batter into the hot oil.
- Alternatively, you can place the batter into a zip top bag, cut off a small corner, and squeeze out small rounds into the hot oil.
- Fry the doughnuts in batches, being careful not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown.
- There are a couple of ways to create the mini doughnuts.
- Drain and Cool:
- Remove the doughnuts from the oil using a slotted spoon or a wire skimmer. Place them on a wire rack lined with paper towels to drain excess oil.
- Add Toppings:
- While the doughnuts are still warm, you can roll them in powdered sugar or cinnamon sugar.
- For a glaze, let the doughnuts cool slightly before dipping them into a chocolate or maple glaze, and then add sprinkles.
- Allow the toppings to set before serving.
- Serve and Enjoy!
- Serve the mini doughnuts warm or at room temperature.
Tips and Variations:
- For a richer flavor, use buttermilk instead of regular milk.
- Add a dash of cinnamon or other spices to the dry ingredients.
- Experiment with different glazes and toppings to create your own unique flavors.
- For a baked version, you can bake these in a mini doughnut pan. Bake at 350F for around 8-10 minutes.
- Make sure oil is at the correct temperature. If it is too low, the doughnuts will be greasy. If it is too high, the doughnuts will burn.