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Homemade Mini Donuts (+ Video Tutorial)

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  • Author: Erin Clarkson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 40 Doughnuts 1x
  • Category: Doughnuts
  • Cuisine: American


Learn how to make mini donuts (or doughnuts) with this super fun recipe. The mini donuts are made with an overnight brioche donut dough, then cut out into mini doughnuts, deep fried, and tossed cinnamon sugar. This post is full of tips and tricks, a list of tools, and reader FAQs to help you successfully make these mini donuts at home!



Donut Dough 

  • 2 1/4 tsp (7g) active dry yeast
  • 250g whole milk, lukewarm
  • 50g sugar
  • 565g all-purpose flour
  • 1 tsp (5g) salt
  • 2 large eggs (about 100g), at room temperature
  • 1 tsp vanilla bean paste
  • 100g unsalted butter, at room temperature
  • Neutral oil such as canola, extra light olive oil, or vegetable oil for frying

Cinnamon Sugar

  • 200g granulated sugar
  • 3 Tbsp cinnamon (reduce this slightly if you don’t like strong cinnamon flavour)



  1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)
  5. Line two sheet pans with parchment paper squares. Turn the dough out onto a well floured surface. Roll until it is 1/2” (1.25cm) thickness.
  6. Using a 1 3/4” (4.5cm) round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the squares of parchment paper - you can put a few donuts on each sheet. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.
  7. Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.
  8. In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great) or a deep fryer. You want the oil to be deep enough so that the donuts can float in the oil. Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.
  9. Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.
  10. Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.


For strawberry sugar for tossing the donuts, combine 250g sugar with 1 Tbsp freeze dried strawberry powder and mix to combine. Toss the donuts in the sugar the same way you would with cinnamon sugar.