Mini Sugar Doughnuts Recipe

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  • November 30, 2025
Breakfast

Mini Sugar Doughnuts Recipe (Crispy Outside, Fluffy Inside!)

When I first whipped up these golden rounds of joy, I was just experimenting—but seven minutes in and one bite later, I knew I had something special. These mini sugar doughnuts are airy, tender, and wrapped in a sparkly sugar shell that tastes like pure nostalgia. They remind me of fairgrounds, cozy family Sundays, and everything warm and comforting.

I’ve tested countless doughnut methods over the years, and this is the easiest and most beginner-friendly version, with no yeast and no long wait times.

“Crispy outside, fluffy inside, and that sugar crunch? I can never stop at one!” – @BiteSizeBaker

⭐ Why I Love Making These Mini Doughnuts

  • Fast prep: No rising or yeast—ready in under an hour

  • Simple ingredients: All pantry staples

  • Perfect mini size: Great for sharing (or snacking!)

  • Versatile coatings: Plain sugar, cinnamon sugar, or glaze

They’re a staple in my kitchen, just like my fluffy homemade doughnuts—except even easier and faster.

📝 Ingredients for Mini Sugar Doughnuts

Dry Ingredients

  • 4 cups all-purpose flour

  • 6 tsp baking powder

  • 1 tsp salt

  • 1 cup sugar

Wet Ingredients

  • 2 eggs

  • 1 cup milk

  • ¼ cup melted butter

  • 1 tsp vanilla extract

For Frying

  • Neutral oil (canola, sunflower, or vegetable oil)

For Coating

  • Granulated sugar (add cinnamon or a pinch of nutmeg for a twist)

🍩 How to Make Mini Sugar Doughnuts (Step-by-Step)

1. Mix the Dry Ingredients

Whisk together flour, baking powder, salt, and sugar until evenly combined.

2. Add the Wet Ingredients

In another bowl, mix the eggs, milk, melted butter, and vanilla.
Pour into the dry mixture and stir until a soft dough forms — do not overmix.

3. Roll and Cut

Lightly flour your surface.
Roll dough to ½ inch thickness and cut using a doughnut cutter or two round cutters.

4. Heat the Oil & Fry

Heat oil to 375°F (190°C).
Fry doughnuts 2–3 minutes per side until puffed and golden.

5. Drain and Coat

Drain on paper towels.
While still warm, roll in sugar for that classic sparkle and crunch.

“These are the kind of doughnuts you make ‘just to try one’… and then eat six.” – @GoldenFryKitchen

🍳 Tips From My Kitchen

  • Don’t overcrowd the oil: It cools the temperature and causes soggy doughnuts.

  • Perfect sugar coating: Roll while warm—not hot or cold.

  • Keep them warm: Store finished doughnuts in a 200°F (90°C) oven while frying the next batch.

  • Freezer-friendly: Freeze un-fried dough rounds; fry from frozen (add 30 seconds).

Prep time: 30 minutes
Calories: ~180 per doughnut

💛 Why This Recipe Works Every Time

This recipe has never failed me. It’s:

  • Beginner-friendly: No kneading or proofing

  • Fast: From mixing to eating in under an hour

  • Dependable: Balanced sweetness + perfect texture

  • Flexible: Easy to halve or double

It’s just as reliable as my crescent doughnuts but even quicker.

✨ Variations I Recommend

Try these fun twists:

  • Cinnamon Sugar: Add 1 tsp cinnamon to the sugar coating

  • Filled Mini Doughnuts: Pipe in jam or custard after frying

  • Chocolate Glazed: Dip cooled doughnuts in melted chocolate

  • Lemon Sugar: Add lemon zest to dough + sugar for a citrusy kick

Simple tweaks = gourmet results with very little effort.

🧺 How I Store and Reheat Mini Doughnuts

Room Temperature

  • Leave uncovered for 1–2 hours to keep crispness

Airtight Container

  • Keeps soft overnight (sugar may melt slightly)

Reheating

  • Oven: 350°F (175°C) for 5 minutes

  • Avoid microwave: Makes doughnuts soggy

Freezing the Dough

  • Freeze uncut or shaped dough

  • Fry from frozen with a slightly longer fry time

🛠️ Troubleshooting Guide (Common Mistakes + Fixes)

Problem Cause Fix
Dough too sticky Too little flour Add flour 1 tbsp at a time
Flat doughnuts Rolled too thin / expired baking powder Roll ½ inch thick, check leavening
Raw centers Oil too hot Reduce heat + fry a bit longer
Greasy doughnuts Oil too cool / overcrowding Maintain 375°F, fry in small batches
Sugar doesn’t stick Doughnuts too hot or too cold Coat when warm

“This recipe taught me how simple doughnuts can be—and how fast a dozen can disappear!” – @FromScratchBakes

❓ Frequently Asked Questions

Can I bake these instead of frying?

Yes, but the texture becomes more cake-like.
Bake at 375°F in a doughnut pan and brush with butter + sugar afterward.

Can I make the dough ahead of time?

Yes — refrigerate the dough overnight or freeze it before shaping.

What oil should I use for frying?

Use a neutral high-smoke-point oil:
Canola, sunflower, peanut, or vegetable oil.

Can I add flavor to the dough?

Absolutely! Try cinnamon, nutmeg, lemon zest, or almond extract (½ teaspoon each).

Why are my doughnuts dense?

Most likely:

  • Overmixing

  • Old baking powder

  • Dough rolled too thin

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