Desserts
Mini Doughnuts
Small cake-style doughnuts fried until golden and rolled warm in cinnamon sugar, with a tender nutmeg-scented crumb and crisp delicate shell.
Inspired by Classic cinnamon-sugar mini doughnuts
Prep
30 min + chilling
Cook
20 min
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 2 cups all-purpose flour, plus more for shaping
- • 1/2 cup granulated sugar
- • 2 teaspoons baking powder
- • 1/2 teaspoon ground nutmeg
- • 1/2 teaspoon kosher salt
- • 1 large egg
- • 3/4 cup whole milk
- • 2 tablespoons unsalted butter, melted and cooled
- • 1 teaspoon vanilla extract
- • 6 cups neutral frying oil, or enough for a 1 1/2-inch depth
- • 1/2 cup granulated sugar, for coating
- • 2 teaspoons ground cinnamon, for coating
View ingredient-by-ingredient match
- 2 cups all-purpose flour, plus more for shapingMissing
- 1/2 cup granulated sugarMissing
- 2 teaspoons baking powderMissing
- 1/2 teaspoon ground nutmegMissing
- 1/2 teaspoon kosher saltMissing
- 1 large eggMissing
- 3/4 cup whole milkMissing
- 2 tablespoons unsalted butter, melted and cooledMissing
- 1 teaspoon vanilla extractMissing
- 6 cups neutral frying oil, or enough for a 1 1/2-inch depthMissing
- 1/2 cup granulated sugar, for coatingMissing
- 2 teaspoons ground cinnamon, for coatingMissing
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Method
Recipe notes
These are intentionally compact cake doughnuts, distinct from the catalog's full-size yeast-raised glazed doughnuts. Chilling makes the soft dough manageable, while minimal mixing and a single gentle reroll preserve a tender crumb. Their small size means they cook quickly, so temperature and timing need close attention.
Planning, storage, and serving
Storage and reheating
Mini doughnuts are best within a few hours. Store cooled pieces loosely covered at room temperature for 1 day; refresh for 3 to 4 minutes in a 300°F oven. Refrigeration makes the crumb firm and dampens the sugar coating.
Make-ahead tips
Mix and chill the dough up to 4 hours ahead. Combine cinnamon sugar several days ahead, but cut and fry the doughnuts near serving for the crispest shell and freshest coating.
What to serve with it
- - Fresh berries
- - Hot coffee or milk
- - Unsweetened applesauce
Equipment needed
- - Heavy Dutch oven
- - Deep-fry thermometer
- - 2-inch and 3/4-inch round cutters
Difficulty explained
The dough comes together quickly; the challenge is handling it lightly and keeping the oil steady so the small rings cook through before they darken.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
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Pitfalls to Watch Out For
- Adding excess flour to eliminate all stickiness creates dry, heavy doughnuts; chill the soft dough and flour the cutters instead.
- Oil below 345°F makes the small rings greasy, while oil above 360°F darkens them before the center sets.
- Waiting until the doughnuts are cold to coat them prevents the cinnamon sugar from adhering evenly.
Nutrition Context
- Cake doughnuts combine refined flour, sugar, butter, and absorbed frying oil, so even small pieces are energy dense.
- The mini format supports a modest portion; fruit and an unsweetened drink balance the sweet cinnamon coating.
FAQ
Are these yeast doughnuts?
No. They are tender cake-style mini doughnuts lifted with baking powder, so they require chilling but no yeast rise.
Why is the dough sticky?
A soft dough keeps the crumb tender. Chill it fully, work on a floured surface, and flour the cutters rather than mixing in large amounts of extra flour.
Why are the centers raw?
The oil was likely too hot or the dough too thick. Keep the dough at 1/2 inch and the oil near 350°F.
Can I make them without a doughnut cutter?
Use a 2-inch biscuit cutter and the wide end of a piping tip for the center, dipping both in flour between cuts.
When should I add the cinnamon sugar?
Let each batch drain for about 30 seconds, then coat while warm enough for the sugar to cling without dissolving.
What sides pair best with this dish?
Fresh berries, applesauce, milk, or coffee provide a simple contrast to the warm cinnamon-sugar doughnuts.