recipe: mini doughnuts

I'm back with another recipe for y'all! These light and fluffy doughnuts are super easy and fun to make, even if kneading the dough can get a little tedious. I know yeast is hard to come by these days, but this recipe only requires six grams. Be creative with your toppings; I list the ingredients for traditional glaze and a chocolate ganache, but I think next time I make these I'll experiment with filled doughnuts. Imagine a homemade custard or jelly-filled mini doughnut!

INGREDIENTS

• 250 grams flour

• 25 grams cornstarch

• 50 grams granulated sugar

• 6 grams active yeast

• 1 egg + add milk to equal 175 mL

• 50 grams butter

• pinch of salt

DIRECTIONS

1. Whisk together flour, sugar, cornstarch, yeast, and pinch of salt until combined. Add egg and milk and mix with a wooden spoon. Add butter and mix until fully combined.

2. Knead with spoon or hands (recommend hands!!) until dough is smooth and no longer sticks to the bowl (about 20-30 minutes)

3. Turn out dough on a lightly floured surface. Cut dough in halves continuously until there are sixteen pieces. It will seem like not a lot of dough but they expand in proofing and in frying!!

4. Roll each piece into a smooth ball then take one and flatten slightly to create a disk. With a chopstick, poke a hole in the middle then stretch and shape into a doughnut. Place all on a sheet tray, cover in plastic wrap, and let proof in a warm place for 20 minutes.

5. Heat a pot of oil (enough so the donuts float) over medium high heat to start off with. Carefully drop a doughnut into the oil and fry until golden brown on both sides, flipping once. You will probably have to turn down the heat if the donuts are browning too quickly, as low as low-medium. Place donuts on a paper towel lined plate.

6. Let cool slightly then decorate!!

Glaze: Whisk powdered sugar, milk, and around 1/4 tsp vanilla extract until smooth.

Ganache: Heat dark chocolate and milk (or heavy cream) and mix until smooth.

Enjoy!

See y'all soon,

G