When I first whipped up these golden rounds of joy, I was just experimenting seven minutes in and one bite later, I knew I had something special: mini sugar doughnuts recipe. These little puffs of sweetness are airy, tender, and coated in a sparkly sugar shell. They remind me of fairgrounds, family Sundays, and everything comforting. I’ve tested dozens of doughnut methods over the years, and this version is the easiest and most nostalgic.
Ingredients for Mini Sugar Doughnuts
- 4 cups all purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Oil for frying
You can flavor the sugar coating too add cinnamon or a hint of nutmeg to take them over the top.
Step by Step: How I Make the Best Mini Doughnuts
1: Mix the Dry Ingredients
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Whisk to evenly distribute everything and remove clumps.
2: Add the Wet Ingredients
- In a second bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Don’t overmix.
3: Roll and Cut
- Lightly flour your surface. Roll out the dough to about 1/2 inch thick.
- Use a doughnut cutter or two round cookie cutters to shape doughnuts and holes.
4: Heat and Fry
- Heat oil in a deep fryer or pot to 375°F (190°C).
- Fry the doughnuts in batches, 2-3 minutes per side, until puffed and golden brown.
5: Drain and Sugar Coat
- Transfer to paper towels to drain excess oil.
- While still warm, roll them in granulated sugar for that classic look and crunch.
“These are the kind of doughnuts y
Why These Mini Sugar Doughnuts Work Every Time
This mini sugar doughnuts recipe has never failed me and I’ve made it for everything from brunch buffets to kids’ parties. The dough is easy to handle, forgiving if slightly under or overmixed, and always fries up beautifully. I love that it doesn’t use yeast, which saves time without sacrificing texture.
- Beginner friendly: No kneading or proofing required
- Fast results: You can be eating doughnuts in under an hour
- Balanced sweetness: The sugar coating provides enough sweetness without making the dough too sugary
- Small batch flexible: Halve or double the recipe easily
It’s just as reliable as my crescent donuts but even easier. Great for when you want a small treat without making a dozen full sized pastries.
My Favorite Variations
I always make the base recipe first but once I got confident, I started tweaking. Here are some amazing ways to remix the dough or toppings:
- Cinnamon sugar doughnuts: Add 1 tsp ground cinnamon to the sugar coating for extra warmth
- Filled version: Pipe jam or custard inside using a squeeze bottle after frying
- Chocolate glazed: Dip the cooled doughnuts in melted chocolate and let them set
- Lemon sugar twist: Add lemon zest to the dough and sugar for a citrusy bite
Much like Nutella stuffed doughnuts, you can turn these into gourmet treats with very little extra effort.
