- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, stirring until smooth.
Step 2: Cooking Options
Option 1: Frying (Classic Doughnuts)
- Heat about 2 inches of oil in a pan to 350°F (175°C).
- Using a spoon or a piping bag, drop small dollops of batter into the hot oil.
- Fry for 1-2 minutes per side, until golden brown.
- Remove and drain on a paper towel.
Option 2: Baking (Healthier Version)
- Preheat oven to 350°F (175°C).
- Grease a mini doughnut pan and fill each mold ¾ full with batter.
- Bake for 10-12 minutes, or until golden and springy to the touch.
Step 3: Coating & Glazing
- For Cinnamon Sugar: Toss warm doughnuts in a mix of sugar and cinnamon.
- For Glaze: Whisk powdered sugar with milk and dip doughnuts. Let set for a few minutes.
- For Chocolate Coating: Dip in melted chocolate and top with sprinkles or crushed nuts.
Serving & Storage Tips
✔ Best served fresh, but can be stored in an airtight container for up to 3 days.
✔ Reheat in the oven for 5 minutes at 300°F (150°C) to refresh.
✔ Freeze unglazed doughnuts for up to 2 months; thaw and coat before serving.
Variants & Substitutions
- Jam-Filled Mini Doughnuts: Pipe jam into the center after frying.
- Pumpkin Spice Doughnuts: Add ½ teaspoon pumpkin spice to the batter.
- Lemon Glazed Doughnuts: Add 1 teaspoon lemon zest to the glaze.
FAQ
1. Can I make these without a doughnut pan?
Yes! Use a mini muffin tin for doughnut holes instead.
2. Why are my doughnuts greasy?
The oil might be too cold—keep it at 350°F (175°C) for even frying.
3. Can I make them vegan?
Yes! Use almond milk, a flaxseed egg, and coconut oil instead of dairy ingredients.
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