Mini Donuts
for BC Living “From Scratch” Column
August 2024
August makes me think of fairs and festivals, and I can distinctly smell the mini donut 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.
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.
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 is also key!
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.
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.
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.)
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.
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.
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.
ENJOY!
