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Homemade mini donuts coated in cinnamon sugar served on a rustic wooden plate.
Alyssa

Homemade Mini Donuts (+ Video Tutorial)

Learn how to make mini donuts with this fun recipe featuring overnight brioche donut dough, deep-fried and tossed in cinnamon sugar.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 50 minutes
Servings: 40 doughnuts
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast
  • 250g ml whole milk, lukewarm
  • 50g sugar
  • 565g all-purpose flour
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 100g g unsalted butter, at room temperature
  • Neutral oil for frying
  • 200g granulated sugar
  • 3 Tbsp cinnamon

Equipment

  • 1 Stand Mixer (for mixing dough)
  • 1 Deep Fryer or Heavy-Bottomed Pot (for frying)
  • 1 Rolling Pin (for rolling out dough)
  • 1 Round Cutter (for cutting donuts)

Method
 

  1. In a small bowl, combine the yeast, milk, and 2 Tbsp of sugar. Leave to sit for 10-15 minutes, or until foamy.
  2. Mix flour, salt, and remaining sugar in a stand mixer bowl. Add eggs, vanilla, and foamy yeast mixture. Mix until dough comes together, then knead for 10 minutes.
  3. Add butter little by little until fully incorporated. Mix for another 5 minutes.
  4. Transfer to an oiled bowl, cover, and place in the fridge overnight to rise.
  5. Roll out dough to 1/2” thickness, cut out donuts, and let rise for 45-50 minutes.
  6. Heat oil to 350°F (180°C). Fry donuts until golden brown, about 3-4 minutes, flipping halfway.
  7. Toss warm donuts in cinnamon sugar mixture.
  8. Best eaten fresh, but leftovers can be reheated in the microwave.

Notes

These mini donuts are best enjoyed fresh but can be stored in an airtight container.