Easy Mini Donuts
These soft mini donuts are made with yogurt and require no yeast or proofing time. The batter comes together in just a few minutes, making them perfect when you want something sweet and indulgent without a long preparation.
Yield: about 25 mini donuts
Prep time: 10 minutes
Cooking time: about 10 minutes
Ingredients
¼ cup (50 g) granulated sugar
1 large egg
¾ cup + 1 tbsp (200 g) plain yogurt
1 tsp (5 g) vanilla extract, optional
1 ½ cups (180 g) all-purpose flour
1 tsp (4 g) baking powder
1 pinch of salt
Neutral oil (for frying)
Cinnamon sugar (for coating)
Cinnamon (optional)
Equipment
kitchen scale
mixing bowl
whisk
rubber spatula
small deep saucepan
kitchen thermometer, ideally
2 spoons
slotted spoon
paper towels
Instructions
1. Make the batter
In a mixing bowl, whisk the egg and sugar together, just until well combined.
Add the yogurt and vanilla extract and whisk until smooth.
Add the flour, baking powder, and salt. Switch to a spatula and mix only until no dry flour remains.
The batter should be thick, soft, and slightly sticky. When lifted with the spatula, it should slowly fall back into the bowl in a thick mass rather than pour like pancake batter.
2. Fry the donuts
Pour enough oil into a deep saucepan. Heat the oil to 340–350°F / 170–175°C. If you do not have a thermometer, drop a tiny amount of batter into the oil. It should rise fairly quickly with small bubbles forming around it, but it should not brown immediately.
Using two lightly oiled spoons, scoop small portions of batter and gently slide them into the hot oil. Cook for about 2–3 minutes total, turning them as needed for even coloring. The donuts should be puffed and golden brown on the outside, with a fully cooked, soft center.
3. Drain and coat
Remove the donuts with a slotted spoon and place them briefly on paper towels to remove excess oil.
While they are still warm, but no longer dripping with oil, roll them in cinnamon sugar.
Serve preferably while still warm.
Serve Them With
These mini donuts are even better served with:
jam
chocolate-hazelnut spread
Mathilde's Tips
Watch the oil temperature carefully. This is the most important part of the recipe. If the oil is below about 330°F / 165°C, the donuts may absorb too much oil. If it rises above 355°F / 180°C, they can brown before the center is fully cooked.
Keep the donuts small. Larger portions are harder to cook evenly and may remain undercooked in the center.
Do not overcrowd the pan. Fry in small batches so the oil temperature stays consistent.
Do not overmix the batter. Once the flour is added, mix only until everything is incorporated.
Coat them while warm. The sugar will stick much better shortly after frying.
Storage
These mini donuts are best enjoyed the same day, ideally while still slightly warm.
Store leftovers in an airtight container at room temperature for up to 24 hours.
Avoid refrigerating them, as refrigeration tends to make fried dough become firm and dry more quickly.