Mini Doughnut Cinnamon Sugar Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon granulated sugar in a small bowl. Sprinkle instant yeast over the surface, stir once, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon fine salt.

Combine wet ingredients

In a separate bowl, whisk the warm milk, softened butter, and the egg until combined. When yeast is foamy, add it to the wet mixture.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm water.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes on medium speed with a stand mixer fitted with a dough hook). The dough should be soft and slightly tacky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape mini doughnuts

Punch down the risen dough and turn out onto a lightly floured surface. Roll dough to about 1/2 inch (1.25 cm) thickness. Use a small doughnut cutter (about 2-inch outer diameter, 1-inch inner) or two round cutters (2-inch and 1/2–3/4-inch) to cut as many mini doughnuts and holes as possible. Re-roll scraps once and cut again.

Second rise

Place cut doughnuts and holes on a baking sheet lined with parchment, leaving 1 inch between pieces. Cover loosely with lightly greased plastic wrap or a clean towel and let rise 20–30 minutes until slightly puffy.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5 inches. Heat oil over medium heat to 350°F (175°C). Use a candy or instant-read thermometer to maintain temperature; adjust heat to keep oil between 340–360°F (170–182°C) while frying.

Fry doughnuts

Working in batches (do not overcrowd), gently slide doughnuts into the hot oil with a slotted spoon or spatula. Fry about 45–60 seconds per side, until golden brown, flipping once halfway through. Fry the holes 30–45 seconds, turning once. Maintain oil temperature; reduce heat slightly if doughnuts brown too quickly.

Drain cooked doughnuts

Use a slotted spoon to transfer fried doughnuts to a wire rack set over a baking sheet or to paper towels to drain briefly (1–2 minutes) before coating. For crisper bottoms, place on wire rack.

Prepare coating

In a shallow wide bowl or pie plate, whisk together 1 cup granulated sugar and 1 tablespoon ground cinnamon until evenly combined. Place the 4 tablespoons melted butter in a second shallow bowl.

Coat doughnuts

Working quickly while doughnuts are still warm (but not hot to touch), brush each doughnut lightly with melted butter on both sides or dip one side then flip and brush the other. Immediately toss or roll the buttered doughnut in the cinnamon-sugar mixture until evenly coated. For doughnut holes, shake gently in the bowl to coat. Place coated pieces back on the rack to set for a minute.

Serve

Serve mini cinnamon sugar doughnuts warm. They are best the same day. If storing, cool completely, then keep in an airtight container at room temperature for up to 1 day; reheat briefly in a low oven (300°F / 150°C) to refresh before coating and serving if desired.