Who doesn’t love a doughnut? I know I do!
These mini creations are a spin off from traditional ring doughnuts. Although much smaller in size they are still a great delight. Picture this: A delicious, fluffy, soft doughnut coated with melt in the mouth sugars and glazes.
Everyone loves a quick and easy dessert, so why not give this a try? This recipe uses few everyday ingredients and can be made by you in 15 minutes.
This recipe uses a large amount of yoghurt in the dough. This may seem strange, but trust me, using this ingredient is a good way to achieve a soft texture in the dough once it is cooked. I also used yoghurt in my recipe for scones, check it out here.
Moving on to the recipe! Begin by mixing the dry ingredients with the vanilla essence and plain yoghurt to form a dough. The dough will look quite sticky and slightly aerated, this is completely normal so do not be tempted to add extra flour.
That’s the dough finished and ready to be cooked (easy right?).
Transfer the dough to a piping bag, and cut a 2cm hole in the end. Pipe 3cm lengths of dough into the hot oil (separating it using scissors), the doughnuts may sink to the bottom of the pan/fryer at first but give them a few seconds and they should begin to float once the raising agents activate.
If you do not have a piping bag you can also use a zip lock/sandwich bag, simply cut a 2cm hole in one of the corners and pipe away. Alternatively you can also use two table spoons and carefully spoon the mixture into the oil.
When piping or spooning the mixture into the oil, ensure you do this as close as you can to prevent the hot oil splashing out.
Fry the doughnuts for 3-4 minutes. They should look golden brown and feel slightly hollow when tapped with a spoon.
Remove the doughnuts from the oil using a slotted spoon and place on to a paper kitchen towel to drain off any excess oil. Sweeten the doughnuts with you choice of coating or glaze and enjoy!
Makes: (approx.) 25 mini doughnuts
Preparation: 10 minutes
Cooking: 5 minutes
For the doughnuts:
- 140g Self raising flour
- 190g Plain yoghurt
- 1 tbsp Caster sugar
- 3/4 tsp Baking powder
- 1 tsp Vanilla essence
- Sunflower oil (for deep frying)
For the toppings:
- 2 tbsp Caster sugar
- 1 tsp Cinnamon
- 2 tbsp Milk
- 30g Butter (melted)
- 125g Icing sugar
- 2 tbsp Cocoa powder
- Preheat the oil in an electric fryer or a deep pot to 180°C
- In a large bowl, combine the flour, 1 tbsp caster sugar, baking powder, vanilla essence and the plain yoghurt to form a sticky dough.
- Transfer the dough into a piping bag and pipe 2×3 cm of dough into the oil. If you do not have a piping bag, carefully spoon the dough into the oil.
- Fry for 3-4 minutes until the doughnuts are golden brown. Remove the doughnuts from the oil using a slotted spoon, then place onto a paper towel to absorb excess oil.
- For a sugar coating, place 2 tbsp caster sugar in large bowl, throw in the mini doughnuts and toss in the bowl until well coated. Remove from the bowl and serve.
- For the cinnamon sugar coating add 1 tsp of cinnamon to 2 tbsp caster sugar and follow the same process used for the sugar coating.
- For a sugar glaze, whisk together the melted butter, milk and icing sugar in a large bowl until smooth. Coat the doughnuts in the glaze then remove (one by one) then, drain off the excess onto a cooling rack, and leave to set for a few minutes.
- For the chocolate glaze, whisk together the melted butter, milk, cocoa powder and icing sugar in a large bowl until smooth (or use left over sugar glaze and add in the cocoa powder). Repeat the method used for the sugar glaze.
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