Bite Size Doughnuts
I made these at 5am this morning after being very abrupt woken up by my darling daughter. And boy did they hit the spot!
These soft, fluffy doughnuts are a perfect small batch treat—crispy on the outside, light and pillowy inside. Ideal for when you want something fresh and homemade, without a big fuss or loads of leftovers! I used a top of a slim glass to make mini rounds.
Ingredients:
125ml warm milk (around 38°C)
1 tsp active dry yeast
1 tbsp caster sugar
1 tbsp melted butter
1 egg yolk
150g plain flour, plus extra for dusting
Neutral oil, for frying (e.g., sunflower or vegetable)
Optional toppings:
Cinnamon sugar (2 tbsp sugar + ½ tsp ground cinnamon)
Simple glaze (icing sugar + water or milk)
How to do
1. Activate the yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes, or until the surface becomes foamy.
2. Make the dough:
Add the melted butter and egg yolk to the yeast mixture. Stir in the flour gradually to form a soft, slightly sticky dough. Turn out onto a floured surface and knead for 5–8 minutes, until smooth, elastic, and springy when pressed. Add a little extra flour if needed, but keep the dough soft.
3. First rise:
Place the dough in a lightly oiled bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
4. Shape the doughnuts:
Roll the dough out to about 1–1.5cm thick. Use a round cutter (or glass) to cut out circles. Re-roll scraps if needed.
5. Second rise:
Place the doughnuts on a floured tray or baking paper. Cover loosely and let rise for 30–45 minutes, or until puffy.
6. Fry:
Heat oil in a deep pan or fryer to 175°C. Carefully lower in doughnuts, frying for about 1 minute per side, or until golden brown. Remove with a slotted spoon and drain on paper towel.
7. Finish:
While still warm, toss doughnuts in cinnamon sugar, or let them cool slightly and dip in a glaze of your choice.
Tips:
For a dairy-free version, use plant milk and oil instead of butter.
These doughnuts are best eaten fresh on the day, but can be refreshed gently in a warm oven.
