Why I Always Make These Mini Doughnuts
These doughnuts are everything I want in a dessert: quick to make, easy to fry, and dangerously good warm. No yeast, no rising time, just mix, cut, and fry. Whether I’m making them for brunch or an after school snack, they’re always a hit.
- Fast prep: No need to wait for dough to rise
- Simple ingredients: Everything’s likely already in your kitchen
- Mini size: Perfect for sharing (or not!)
- Versatile: Coat in plain sugar, cinnamon sugar, or glaze
Ingredients for Mini Sugar Doughnuts
- 4 cups all purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Oil for frying
You can flavor the sugar coating too add cinnamon or a hint of nutmeg to take them over the top.
Step by Step: How I Make the Best Mini Doughnuts
1: Mix the Dry Ingredients
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Whisk to evenly distribute everything and remove clumps.
2: Add the Wet Ingredients
- In a second bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Don’t overmix.
3: Roll and Cut
- Lightly flour your surface. Roll out the dough to about 1/2 inch thick.
- Use a doughnut cutter or two round cookie cutters to shape doughnuts and holes.
4: Heat and Fry
- Heat oil in a deep fryer or pot to 375°F (190°C).
- Fry the doughnuts in batches, 2-3 minutes per side, until puffed and golden brown.
5: Drain and Sugar Coat
- Transfer to paper towels to drain excess oil.
- While still warm, roll them in granulated sugar for that classic look and crunch.
Tips From My Kitchen
- Oil control: Don’t overcrowd the pan. It drops the temp and makes soggy doughnuts.
- Perfect coating: Sugar sticks best when doughnuts are warm, not hot or cold.
- Keep warm: Hold finished doughnuts in a 200°F (90°C) oven while frying the rest.
- Freezer ready: Freeze unfried dough rounds and fry from frozen add 30 seconds to the cook time.
Prep time: 30 minutes
Calories: Approximately 180 per doughnut
Why These Mini Sugar Doughnuts Work Every Time
This mini sugar doughnuts recipe has never failed me and I’ve made it for everything from brunch buffets to kids’ parties. The dough is easy to handle, forgiving if slightly under or overmixed, and always fries up beautifully. I love that it doesn’t use yeast, which saves time without sacrificing texture.
- Beginner friendly: No kneading or proofing required
- Fast results: You can be eating doughnuts in under an hour
- Balanced sweetness: The sugar coating provides enough sweetness without making the dough too sugary
- Small batch flexible: Halve or double the recipe easily
It’s just as reliable as my crescent donuts but even easier. Great for when you want a small treat without making a dozen full sized pastries.
