When I first whipped up these golden rounds of joy, I was just experimenting seven minutes in and one bite later, I knew I had something special: mini sugar doughnuts recipe. These little puffs of sweetness are airy, tender, and coated in a sparkly sugar shell. They remind me of fairgrounds, family Sundays, and everything comforting. I’ve tested dozens of doughnut methods over the years, and this version is the easiest and most nostalgic.
“Crispy outside, fluffy inside, and that sugar crunch? I can never stop at one!” – @BiteSizeBaker
Why I Always Make These Mini Doughnuts
These doughnuts are everything I want in a dessert: quick to make, easy to fry, and dangerously good warm. No yeast, no rising time, just mix, cut, and fry. Whether I’m making them for brunch or an after school snack, they’re always a hit.
- Fast prep: No need to wait for dough to rise
- Simple ingredients: Everything’s likely already in your kitchen
- Mini size: Perfect for sharing (or not!)
- Versatile: Coat in plain sugar, cinnamon sugar, or glaze
It’s a staple for me, just like fluffy homemade doughnuts or no knead baked donuts. But this one’s even more beginner friendly.
Ingredients for Mini Sugar Doughnuts
- 4 cups all purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Oil for frying
You can flavor the sugar coating too add cinnamon or a hint of nutmeg to take them over the top.
Step by Step: How I Make the Best Mini Doughnuts
1: Mix the Dry Ingredients
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Whisk to evenly distribute everything and remove clumps.
2: Add the Wet Ingredients
- In a second bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Don’t overmix.
3: Roll and Cut
- Lightly flour your surface. Roll out the dough to about 1/2 inch thick.
- Use a doughnut cutter or two round cookie cutters to shape doughnuts and holes.
4: Heat and Fry
- Heat oil in a deep fryer or pot to 375°F (190°C).
- Fry the doughnuts in batches, 2-3 minutes per side, until puffed and golden brown.
5: Drain and Sugar Coat
- Transfer to paper towels to drain excess oil.
- While still warm, roll them in granulated sugar for that classic look and crunch.
“These are the kind of doughnuts you make ‘just to try one’… and then eat six.” – @GoldenFryKitchen
Tips From My Kitchen
- Oil control: Don’t overcrowd the pan. It drops the temp and makes soggy doughnuts.
- Perfect coating: Sugar sticks best when doughnuts are warm, not hot or cold.
- Keep warm: Hold finished doughnuts in a 200°F (90°C) oven while frying the rest.
- Freezer ready: Freeze unfried dough rounds and fry from frozen add 30 seconds to the cook time.
Prep time: 30 minutes
Calories: Approximately 180 per doughnut
Why These Mini Sugar Doughnuts Work Every Time
This mini sugar doughnuts recipe has never failed me and I’ve made it for everything from brunch buffets to kids’ parties. The dough is easy to handle, forgiving if slightly under or overmixed, and always fries up beautifully. I love that it doesn’t use yeast, which saves time without sacrificing texture.
- Beginner friendly: No kneading or proofing required
- Fast results: You can be eating doughnuts in under an hour
- Balanced sweetness: The sugar coating provides enough sweetness without making the dough too sugary
- Small batch flexible: Halve or double the recipe easily
It’s just as reliable as my crescent donuts but even easier. Great for when you want a small treat without making a dozen full sized pastries.
My Favorite Variations
I always make the base recipe first but once I got confident, I started tweaking. Here are some amazing ways to remix the dough or toppings:
- Cinnamon sugar doughnuts: Add 1 tsp ground cinnamon to the sugar coating for extra warmth
- Filled version: Pipe jam or custard inside using a squeeze bottle after frying
- Chocolate glazed: Dip the cooled doughnuts in melted chocolate and let them set
- Lemon sugar twist: Add lemon zest to the dough and sugar for a citrusy bite
Much like Nutella stuffed doughnuts, you can turn these into gourmet treats with very little extra effort.
How I Store and Reheat Doughnuts
These are best fresh, but I often make them ahead and reheat them the next day. Here’s how I do it:
- Room temp: Store uncovered for 1-2 hours to maintain crisp texture
- Airtight container: Keeps them soft overnight, but sugar coating may melt slightly
- Reheat in oven: 350°F (175°C) for 5 minutes restores warmth and some crispness
- Avoid microwave: It makes them soggy
If you want to freeze them, freeze the dough uncut or already shaped. When you’re ready to fry, thaw slightly or cook from frozen with a longer cook time.
Common Mistakes and How to Fix Them
Even with a simple recipe like this, I’ve learned a few lessons the hard way. Here’s a handy table to troubleshoot common problems:
| Problem | What Went Wrong | How to Fix It |
|---|---|---|
| Dough too sticky | Too much liquid or not enough flour | Add 1 tbsp flour at a time until it’s just workable |
| Flat doughnuts | Rolled too thin or baking powder expired | Check your leavening and roll to 1/2 inch thick |
| Raw in the middle | Oil too hot | Lower the heat slightly and fry a bit longer |
| Greasy doughnuts | Oil too cool or overcrowding | Heat oil to 375°F and fry in small batches |
| Sugar won’t stick | Doughnuts too hot or too cold | Roll in sugar while still warm, not hot |
“This recipe taught me how simple doughnuts can be and how fast a dozen can disappear!” – @FromScratchBakes
Next up, I’ll cover FAQs, meta description, image metadata, and the best category for this recipe.
FAQs
Can I bake these mini doughnuts instead of frying?
Technically yes, but the texture will be more like cake than true doughnuts. If you do bake, preheat your oven to 375°F and use a doughnut pan. Brush the tops with melted butter and sugar after baking for best results.
Can I make these doughnuts ahead of time?
Yes, you can prep the dough in advance and refrigerate it overnight. I often cut the dough the night before and fry them fresh in the morning. You can also freeze the uncut dough and thaw before use.
What oil is best for frying doughnuts?
I use a neutral oil with a high smoke point like canola or sunflower oil. Avoid olive oil or flavored oils they burn quickly and change the taste. Always keep oil between 350°F and 375°F for even cooking.
Can I add flavor to the dough?
Definitely. You can add 1/2 teaspoon cinnamon, nutmeg, lemon zest, or even almond extract to the dough. Just don’t overdo it too much liquid or flavoring can affect the dough’s structure.
Why did my doughnuts turn out dense?
Overmixing or using old baking powder are common causes. Stir the dough gently and check the freshness of your leavening agents. Also, don’t roll them too thin stick to 1/2 inch thick for a soft, fluffy center.