These mini sugar doughnuts are soft, fluffy, and coated in a delicious layer of granulated sugar. Made with simple pantry ingredients and no yeast, they’re perfect for breakfast, snacks, parties, or dessert.
Why You’ll Love This Recipe
- No yeast required: No rising or proofing time.
- Simple ingredients: Made with everyday baking staples.
- Quick and easy: Ready in under an hour.
- Customizable: Try cinnamon sugar, chocolate, or lemon zest.
Ingredients
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- Oil for frying
- Extra granulated sugar for coating
Instructions
1. Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk until evenly mixed.
2. Add the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently until a soft dough forms. Avoid overmixing.
3. Roll and Cut the Dough
Lightly flour your work surface and roll the dough to about ½ inch thick.
Use a doughnut cutter or two round cookie cutters to cut out mini doughnuts.
4. Heat the Oil
Heat oil in a deep, heavy-bottomed pot to 350–375°F (175–190°C). Use enough oil for the doughnuts to float while frying.
5. Fry the Doughnuts
Carefully fry the doughnuts in small batches for about 2–3 minutes per side, or until golden brown and cooked through.
Maintain a steady oil temperature and avoid overcrowding the pot.
6. Drain and Coat with Sugar
Transfer the doughnuts to a paper towel-lined plate or wire rack to drain briefly.
While still warm, roll them in granulated sugar until evenly coated.
Serve warm for the best taste and texture.
Tips for Perfect Mini Doughnuts
- Measure flour carefully: Too much flour can make doughnuts dense.
- Avoid overmixing: Stir just until the dough comes together.
- Maintain the oil temperature: Oil that is too cool makes greasy doughnuts, while oil that is too hot can leave the centers undercooked.
- Roll evenly: Keep the dough about ½ inch thick for a soft center.
- Coat while warm: Sugar sticks best when the doughnuts are still warm.
Delicious Variations
Cinnamon Sugar Doughnuts
Mix 1 teaspoon of ground cinnamon with the coating sugar for a warm, spiced flavor.
Chocolate-Coated Doughnuts
Allow the doughnuts to cool slightly, then dip them in melted chocolate.
Lemon Sugar Doughnuts
Add a little fresh lemon zest to the dough and sugar coating for a bright citrus flavor.
Filled Mini Doughnuts
Once cooled slightly, fill the doughnuts with jam or custard using a piping bag.
Storage Tips
At room temperature: Store cooled doughnuts in an airtight container for up to 1 day. They are best enjoyed fresh.
To reheat: Warm them in a 350°F (175°C) oven for about 3–5 minutes.
Freezing: Freeze the shaped, uncooked dough only if suitable for your dough preparation method. Thaw before frying for more consistent results.
For the best texture, fry and sugar-coat the doughnuts shortly before serving.
Common Doughnut Problems and Solutions
| Problem | Possible Cause | Solution |
|---|---|---|
| Dense doughnuts | Overmixed dough or too much flour | Mix gently and measure accurately |
| Greasy doughnuts | Oil temperature too low | Maintain a steady frying temperature |
| Raw centers | Oil too hot or dough too thick | Reduce the heat and check doneness |
| Flat doughnuts | Old baking powder or dough rolled too thin | Use fresh baking powder and roll evenly |
| Sugar won’t stick | Doughnuts have cooled too much | Coat while still warm |
Frequently Asked Questions
Can I bake these mini doughnuts instead of frying them?
Yes, but the texture will be more like a small cake doughnut. Place the dough in a greased doughnut pan and bake at 375°F (190°C), checking for doneness. Brush with melted butter and coat with sugar after baking.
Can I prepare the dough ahead of time?
For the best results, prepare and fry the doughnuts shortly before serving. If preparing the dough in advance, keep it covered and refrigerated, and allow it to soften slightly before rolling.
What oil is best for frying doughnuts?
Use a neutral oil with a high smoke point, such as canola or sunflower oil.
Can I add other flavors?
Yes. Cinnamon, nutmeg, lemon zest, and a small amount of almond extract are all good options.
Why did my doughnuts turn out dense?
Common causes include too much flour, overmixing, or baking powder that has lost its effectiveness. Measure carefully and mix only until the dough comes together.
Final Thoughts
These mini sugar doughnuts are a simple homemade treat with a golden exterior and a sweet sugar coating. Serve them fresh and warm for a delicious snack everyone can enjoy.