What is the best recipe to make mini donuts (fried), i want a Golden donuts with elevated tast?

Answer 1

try these....smile

mini doughnut recipe
Ingredients:

1 egg -- lightly beaten
1/2 cup milk
2/3 cup sugar
1 tablespoon oil
2 cups flour
1 teaspoon cream of tartar
2 teaspoons baking powder
1/3 teaspoon salt
Oil -- for frying
Powdered sugar
Directions:

Combine the egg, milk, sugar, and oil in a large bowl. Sift the flour, cream of tartar, baking powder, and salt into the egg mixture. Stir until well mixed. Heat oil in a saucepan.

Carefully drop batter by small spoonfuls into the oil. Remove with a slotted spoon when browned on all sides. Drain on a paper towel. Roll donut holes in powdered sugar while still warm.

This recipe for Donut Holes serves/makes 6


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Mini-Doughnuts

2 tablespoons vegetable shortening, plus more for deep frying
1/2 cup sugar
1 large egg
1/2 cup canned evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
Pinch ground mace
1/2 teaspoon fine salt


For coating: 3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar

For filling: raspberry jam


Melt the 2 tablespoons shortening in a small sauce pan. Set aside to cool slightly but remain liquid.


In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
Roll the chilled dough out on a very lightly dusted workspace until its about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
Heat about 2-inches of shortening in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.


Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.


For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.


For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
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Whole Wheat Mini Donuts

1 1/2 cups all-purpose flour
1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, beaten lightly
2/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup milk
1/4 cup sweet unsalted butter or margarine, melted
Additional ingredients
shortening or cooking oil, for deep fat frying
cinnamon sugar or powdered sugar, for dusting cooked donuts,to taste


Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine eggs, sugar, and vanilla; beat until thick.
Combine milk and melted butter.
Add some of the flour mixture to the egg mixture, then some of the milk mixture, alternating between each until all is incorporated- do not overmix, just blend each addition until ingredinets are combined.
Cover and chill 2 hours.
On a lightly floured surface, roll dough out to 1/2" thickness.
Cut using a mini donut cutter (Carol used just a round shape to make donut"holes" out of all of them).
Prepare oil for deep fat frying to 375 F according to your fryer instructions (or in a very deep, large pot, using a deep fat thermometer).
Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
Remove and drain on paper towels- cool slightly (enough to handle without burning hands).
Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
If using powdered sugar, you will may to wait until the donuts are fairly cool as it tends to melt on contact from the heat.
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Aunt Lizzie's Doughnut Holes

1 cup sugar
3 eggs, beaten
6 tbsp. lard*, melted
1-1/2 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk

Beat together the sugar, eggs, lard* and vanilla.

Add sifted dry ingredients to the first mixture alternately with buttermilk.

Then drop "scanty" teaspoonsfuls* of the batter, a few at a time, in 375ºF. hot fat; turn them once. Drain on paper towels and roll in granulated sugar.

Makes about 4 dozen doughnut holes

Note: *Vegetable shortening or any cooking oil except olive oil should be alright.
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10-minute Doughnuts

Ingredients:

Pillsbury biscuit dough
cooking oil (enough to float the dough on)
sugar
metal bottle cap (for making holes)




Directions: Warm the cooking oil in a deep frying pan. Fashion the bisuit dough into nice doughy blobs. Cut out doughnut holes with bottle cap. Place dough into pan then immediately begin to flip them over with a spatula or other flipping instrument of your choice. Once the dough is a light golden brown, remove them from the pan. If you want, pour a small amount of sugar into a ziplock bag, along with a doughnut and shake until doughnut is covered.