My son, Oliver, begged me for weeks to make donuts. We’ve made cookies, cakes, and even cinnamon rolls before but never donuts. Last weekend, I reluctantly agreed. Oliver downloaded a sample of Jessica Segarra’s Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day and went to work. Even though he’s only ten, he refused to let me help him. These donuts are so good, I couldn’t help but say “oh my God,” when I took my first bite.
Glazed Fried Mini Donut
Yields 26 Mini Donuts and 26 Mini Donut Holes or 14 regular-sized donuts
Prep Time: 2 ½ hours Cook time: 2-5 minutes
2 tablespoons warm water
1.25-ounce envelope fast-rise yeast
¾ cup warm whole milk
¼ cup granulated sugar
½ teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 ½ cups all-purpose flour
Vegetable oil or peanut oil for frying
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ½ cups powdered sugar
1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), mix together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium-low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 ½ cup of flour, ½ cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium-high, and continue to knead dough for 3-4 minutes, until dough is smooth. [Keep some extra flour on hand in case you need it like we did.]
3. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200˚F and then turn off) for about 1 hour. Dough is ready when it has doubled in size.
4. Transfer raised dough to a lightly floured surface, and carefully roll out until it is ½” thick. Cut out donuts with a floured 2” biscuit cutter, and then cut out the center of each donut with a floured 1” biscuit cutter.
5. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel. Place in a warm area (or in an oven preheated to 200˚F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
6. Heat oil in a large, deep skillet or a deep fryer to 350˚F.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1-2 minutes or until golden brown; flip each donut and fry the other side.
8. Remove and drain on a plate lined with paper towel or newspaper. Continue this process until each donut has been fried.
9. Place wax paper under a wire rack to collect any drippings for any easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
10. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.
Note: Oliver didn’t like it the glaze, so we ended up dipping the warm donuts into cinnamon and sugar. We used 1 stick of melted butter, ½ cup of sugar and 1-2 teaspoons of cinnamon, dipping the donuts into the butter than the cinnamon and sugar mixture. We used a mason jar top to cut the donuts out and the tip of a piping bag (you know, the ones used for icing cakes) to make the donut holes.