Mini-Doughnuts

  • Level: Intermediate
  • Yield: 24 minis
  • Total: 4 hr 30 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 15 min
Advertisement

Ingredients

2 tablespoons vegetable shortening, plus more for deep frying

1/2 cup sugar

1 large egg

1/2 cup canned evaporated milk

1 teaspoon pure vanilla extract

1 1/2 cups unbleached all-purpose flour, plus more as needed

2 teaspoons baking powder

3/4 teaspoon freshly grated nutmeg

Pinch ground mace

1/2 teaspoon fine salt

For coating:

3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar

For filling:

Raspberry jam

Directions

  1. Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid. 
  2. In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes. 
  3. Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
  4. Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet. 
  5. Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels. 
  6. Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch. 
  7. For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature. 
  8. For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Dakotah J.

I've always thought of doughnuts as a wonderful gift, for Christmas. And that's why I give it a 4! Thanks for putting this, I ended up making a cook book for my teacher because I was watching food network's Everyday Italian, I got the Idea to make one istead of a gift basket!!

See All Reviews