Not the healthiest of mini donut recipes, but sooo yummy!
Ingredients For Donuts:
- 2 tablespoons water, warmed
- 1.25-ounce envelope fast-rise yeast
- ¾ cup whole milk, warmed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons shortening or lard
- 2½ cups all-purpose flour
- Vegetable oil or peanut oil, for frying
Ingredients For Glaze:
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are
going to knead the dough by hand), mix together warm water and yeast and let stand for 5
- Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium-low for 2 minutes,
then switch to the dough hook. Slowly add the remaining 1½ cups of flour, ½ cup at a time.
Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer
sticks to the bowl. Turn up the speed to medium-high, and continue to knead dough for 3–4
minutes, until dough is smooth.
- Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a
warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is
ready when it has doubled in size.
- Transfer raised dough to a lightly floured surface, and carefully roll out until it is ½” thick. Cut
out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a
floured 1″ biscuit cutter.
- Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a
slightly damp tea towel. Place in a warm area (or in an oven preheated to 200°F and then
turned off) for about 1 hour. Dough is ready when it has doubled in size.
- Heat oil in a large, deep skillet or a deep fryer to 350°F.
- Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for
1–2 minutes or until golden brown; flip each donut and fry the other side.
- Remove and drain on a plate lined with paper towels or newspaper. Continue this process
until each donut has been fried.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a
small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until
- While the donuts are still warm, dip the top of each donut and donut hole into the glaze,
transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in
an airtight container for up to 3 days but are best served fresh.
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