Mini Donuts – From Scratch

Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go...

Mini Donuts

August makes me think of fairs and festivals, and I can distinctly smell the mini donuts stand. And while it’s much easier to get from those little machines they make them in, I’d rather avoid a crowd and make them myself at home.

a stack of mini donuts on a tray
Photo Credit: Christine McAvoy

This dough does its first rise overnight in the fridge, so plan for that, and make sure you have some friends around to feed because these are best warm, the same day, and the recipe makes quite a few of them.

 

a pack of sugar, a tiny pack of yeast, an open pack of butter, one container of full cream milk, a glass jar of two cracked eggs, a container of sea salt, a kitchen scale, a big steel bowl and steel measuring cups of various sizes all on a kitchen counter surface
Photo Credit: Christine McAvoy

INGREDIENTS:

– 2 ¼ tsp active dry yeast
-250g lukewarm whole milk
– 50g sugar
– 565g all-purpose flour
– 1 tsp salt
– 2 large eggs, room temperature
– 1 tsp vanilla bean paste
– 100g unsalted butter, at room temperature
– neutral oil (canola, extra light olive oil, or vegetable oil) for frying
– 200g granulated sugar
– 3-4 tbsp cinnamon (this is to your own taste)

Tools: Having a thermometer for the oil temperature is ideal, and a spider strainer to retrieve the donuts from the oil!

 

a steel bowl containing a mixture of lukewarm milk, yeast and sugar, a green bowl of flour with a whisk in it, a jar of two cracked eggs and a bowl of butter on a scale
Photo Credit: Christine McAvoy

INSTRUCTIONS:

In a small bowl, mix the yeast, lukewarm milk, and 2 tablespoons of sugar – stirring well and let it sit for 10-15 minutes until it becomes foamy.

In the bowl of a stand mixer with a dough hook, combine the flour, salt, and the remaining 2 tablespoons of sugar. Mix briefly.

Add the eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough starts to come together (it will smooth out).

Increase the mixer speed to medium and mix for another 10 minutes until the dough is soft and smooth.

donuts dough mixture mixing inside a stand mixer
Photo Credit: Christine McAvoy

Lower the mixer speed to low and add the butter a little at a time, ensuring each piece is fully incorporated before adding the next. This should take about 3-4 minutes.
Once all the butter is mixed in, increase the speed to medium and mix for another 5 minutes until the dough is soft and smooth.

finished soft and smooth donuts dough in a stand mixer
Photo Credit: Christine McAvoy

Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and let it rise in the fridge overnight.

The next day, line two baking sheets with parchment paper squares. Turn the dough out onto a well-floured surface and roll it to a ½-inch (1.25cm) thickness.

Use a 1 ¾-inch (4.5cm) round cutter (or something close to this size) to cut out dough circles. Cut a small hole in the center of each circle using a small round cutter or a straw (I used a piping tip of the correct size) and then place the cut-out donuts on the parchment squares. Re-roll any scraps and cut out more donuts. (Save a scrap or two to test the oil later on.)

cut-out donuts dough circles on a kitchen flour surface
Photo Credit: Christine McAvoy
rising cut-out donuts dough circles on a steel tray with a baking sheet and covered with a plastic wrap, and a bowl of cinnamon sugar mixture on the side
Photo Credit: Christine McAvoy

Lightly cover the donuts with plastic wrap and let them rise for 45-50 minutes until puffy. When you poke them lightly, the indentation should spring back.

While the donuts are rising, heat the neutral oil to 350°F (180°C) in a large heavy-bottomed pot or deep fryer. (The oil should be deep enough for the donuts to float.)

Set up a wire rack over a baking sheet lined with parchment paper or paper towels.
Mix the cinnamon and sugar in a medium bowl.

puffy donuts dough deep frying in a large heavy-bottomed pot of oil
Photo Credit: Christine McAvoy

Test the oil with a few dough scraps, or any donut that is less than perfect in shape. Then, gently lower a maximum of six donuts at a time into the hot oil (less if your pot isn’t wide – basically just don’t crowd them). Cook for 3-4 minutes, flipping every 30 seconds, until golden brown.

Remove the donuts with a slotted spoon or spider strainer and place them on the cooling rack. After cooling for 30 seconds, toss them in the cinnamon sugar mixture until coated.

a stack of golden brown mini donuts on a cooling rack
Photo Credit: Christine McAvoy

Repeat with the remaining donuts until all have been cooked.

The donuts are best the same day they are made, and I recommend storing them in paper bags, so they don’t get soggy.
If you do keep them overnight, I’d reheat them in a microwave the next day to soften them up.

mini donuts inside an open paper bag and some other mini donuts on a cooling rack
Photo Credit: Christine McAvoy

ENJOY!