These little doughnuts are perfect for parties and get-togethers. Everyone can easily pop them in their mouth and enjoy every bit of it.
Doughnuts are a fun dessert to have. My family and I enjoy them a lot. And they are a great party dessert, too. Everyone loves them.
However, big doughnuts can be a bit too much to have in one go. People take a bite or two, and then it almost becomes a task to finish it off.
Here comes mini doughnuts for the rescue!
They are easy to make, easy to decorate and super easy to eat. Anyone can grab one (or two or more) and just pop them right in their mouth!
They look cute and super fun to make; they are the perfect party dessert. I have been asked many times to make these delicious and adorable mini doughnuts for our next party.
Why You’ll Love This Recipe?
- Easy to Handle: Now, you might think making doughnuts is a bit of a task. And yes, they do take a while to make. But every effort is worth it. The soft, warm bread glazed with sweet topping is absolutely amazing. These are more convenient to make because of their size. It becomes easy to handle each doughnut as compared to large ones.
- They Look Adorable: who doesn’t like cute-looking mini desserts? That’s the main attraction of any mini dessert-they look adorable and instantly attract people. These mini doughnuts glazed with multicoloured chocolate look super cute, and everyone will definitely want to have one.
- Customizable: These doughnuts can be decorated as per the occasion. For a kids’ party, you can use bright-coloured white chocolate and different sprinkles for garnish. For a party with a mixed age group, you can do a cocktail of doughnuts, which are glazed with chocolate, white glaze, ganache, caramel, etc.
Important Ingredients Used In The Recipe
- All-Purpose Flour: I prefer using all-purpose flour as it provides the right or rather best consistency needed for the dessert. Doughnuts need to be light, soft and fluffy, which can be achieved using all-purpose flour.
- Instant Yeast: It’s important you use a good quality and fresh batch of instant yeast. Instant yeast helps provide the rise in the dough needed without compromising the taste or texture of the doughnut.
- Milk: I used whole cream milk for the doughnuts as it provides a nice creaminess or richness to the dough.
- Sugar: As the yeast feeds on sugar to activate and release carbon dioxide, ultimately giving the dough its rise, adding sugar to the dough becomes necessary.
- Vegetable oil: The doughnuts are fried in oil; hence, using fresh and good quality, low-absorbent oil is important for the recipe.
How To Make Mini Doughnuts
Preparation: Gather and weigh all ingredients required to make mini doughnuts. Get all tools and equipment ready as well.
Sieve Dry Ingredients: In a bowl, sieve all dry ingredients – flour, sugar, yeast, and salt. Give it a stir.
Add Milk: Gradually add milk to the dry ingredients and form a dough. Knead well to make the dough smooth.
Add Butter: Once the dough gets smooth, add the butter and continue kneading. The dough must be plum, and it should pass the window pane test to check if gluten formation has been done right.
Proofing: Keep the dough for proofing for 1 hour or until it doubles in size. Cover the bowl with cling wrap or a wet kitchen towel to avoid crust formation.
Shaping: Once the dough rises, degas and put it on a working surface dusted with some flour. Roll the dough using a rolling pin till you get 1 cm thickness. Using a round cookie cutter, cut circles from the dough. Punch small holes in the centre using a nozzle.
Proofing II: Place the doughnuts on a lined baking tray and cover them with cling wrap. Let them proof for half an hour or until it doubles in size.
Fry: After the doughnuts have been proved, fry them in hot oil until golden brown. Place them in a tray to cool.
Garnish: Melt white chocolate and add pink gel colour to it. Dip the cooled doughnuts into pink chocolate and garnish them with some rainbow sprinklers.
Chef’s Tips For The Recipe
Check Instant Yeast
If your yeast has been lying in the kitchen unused for a long time, then do a test to check if the yeast activates before directly using it for many recipes.
Top For Frying
The oil should not be too hot or too cold. Less hot oil will take more time to fry, making the doughnuts chewy. If the oil is too hot, the outer crust will cook fast, and the inside may remain uncooked. Also, do not flip the doughnuts too much. Let one side get cooked first and then flip to cook the other side.
How To Store Mini Doughnuts
Consume the doughnuts within two days if kept at room temperature (22-25°C).
You can store them in an airtight container in the refrigerator for 3-4 days.
They can be kept in the freezer as well for an extended shelf life of 1 month.
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Frequently Asked Questions
Yes, you can use fresh yeast to make the doughnuts. However, the quantity of yeast will change. Since instant yeast is concentrated and has 25% more bacteria, fresh yeast needs to be almost tripled for the same recipe. In this case, 5g instant yeast means 13-15g of fresh yeast will be used.
The wrinkles appear if there is a crust formation on top. That means it wasn’t covered, and the top was exposed to air, leading to a dry crust. There can also be another reason. Overproofing can also lead to wrinkles on the crust.
Window pane test is done to check gluten formation in bread dough. Take a small portion of the dough you kneaded. Press and stretch until you get a translucent membrane without breaking the dough. If the pane occurs smoothly without breakage and holes, that means the dough is done and does not need more kneading.
Mini Doughnuts Recipe
Mini doughnuts: Enjoy a doughnut in one bite with these delicious and soft mini doughnuts. They are the perfect cute little dessert for any occasion.
Ingredients
- 150 g All-purpose flour
- 9 g Castor sugar
- 2 g Salt
- 5 g Instant yeast
- 7 g Salted butter
- 96 g Milk
- Vegetable oil, for frying
For Garnish
- Melted colored chocolate, as required
- Rainbow sprinkles, as required
Instructions
- In a bowl, sieve all the dry ingredients together, i.e. Flour, Castor sugar, Salt, Yeast.
- Add milk to the dry ingredients and make a smooth dough.
- Once the dough is smooth, add the butter and knead again till you get a smooth dough.
- Do the window pane test. If the gluten is well formed, keep the dough for proofing for 1hr or until it doubles in size.
- Once the dough rises, put it on a smooth surface and roll with the help of a rolling pin till 1cm thickness.
- Cut with the help of a round cutter and make holes in the centre using a nozzle to get doughnut shapes.
- Put these on a tray, cover it with a cling film and proof for another half an hour or double In size.
- Once done, heat the oil and fry them till golden brown. Keep the fried doughnuts aside to cool.
- Meanwhile, melt white chocolate and divide it into two parts. Add pink gel colour in one part and keep the other white.
- Dip the top part of the doughnuts into the melted chocolate to get white and pink coloured doughnuts. Garnish them with rainbow sprinkles.
