Mini-Doughnuts
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 large
Egg1 cup
Evaporated Milk (canned)1 tsp
Pure Vanilla Extract2 tsps
Baking Powder3 tsp
Nutmeg (freshly grated)1 tsp
Salt (fine)Directions:
1
Melt the 2 tablespoons shortening in a small saucepan
2
Set aside to cool slightly but remain liquid
3
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed
4
Add the egg and beat well
5
Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes
6
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl
7
Add the flour mixture to the egg mixture on low speed until just combined
8
The texture of the dough will be soft and loose
9
Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well
10
Refrigerate for 4 hours or overnight
11
Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick
12
Dip the edges of a 2-inch round cutter in flour and cut the dough into discs
13
Place cut dough on a parchment-lined baking sheet
14
Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F
15
Line a large plate with paper towels
16
Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes
17
Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan
18
Cool
19
Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch
20
For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam
21
Let the donut cool slightly
22
Make a small opening with the pastry tip and gently fill each donut with some of the jam
23
Dust with sugar as desired
24
Serve warm or at room temperature
25
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm
26
For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar