Mini vanilla doughnuts coated with cinnamon

on

Today I'd like to share a recipe for quick mini vanilla doughnuts coated with cinnamon.

My secret weapon is vanilla paste that brings exceptional aroma to the doughnuts. Sugary cinnamon coating creates a pleasantly crunchy crust, while fluffy interior stays soft for a couple of days.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English CC to watch the video.


List of ingredients
Doughnuts
  • 1.5 cup (~250 g) flour + some for dusting
  • 1/4 cup (~50 g) sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 75 g cold butter
  • 150 ml milk
  • 1 tsp vanilla paste
  • 3 blocks of lard for frying (~750 g)

Coating

  • 100 g white caster sugar
  • 2 tsp cinnamon

Method

  1. Put 250 g flour, 50 g white caster sugar, 2 tsp baking powder and a pinch of salt into a bowl. Mix the ingredients through with a whisk.   
  2. Add 75 g cold butter. Rub it quickly into the flour until it starts to resemble a crumble.
  3. Add 1 tsp vanilla paste. Add 150 ml cold milk in batches, mixing the dough with a wooden spoon after each portion.
  4. Transfer the dough onto a work surface dusted with flour and knead it shortly, until it stops sticking to your hands. Dust the work surface with a bit more flour if required. Shape kneaded dough into a ball.
  5. Divide the dough into four equal parts. Dust the work surface lightly before working each of the dough parts and roll the dough into a small, even log. Divide the log again into 4 walnut-sized pieces. Form each piece into a ball and place it onto a sheet of baking paper. Repeat until you run out of dough.
  6. Heat up frying fat to 170 deg C in a pot. Put a few doughnuts at a time into the pot and fry them for 3 minutes per side until beautiful and golden. Take ready doughnuts out of the pot and put them onto a plate lined with baking paper to remove excess fat.
  7. Prepare the coating. Put 100 g white caster sugar and 2 tsp cinnamon into a wide dish. Stir sugar and cinnamon together until well mixed.
  8. Put warm doughnuts into the sugar-cinnamon mixture. Toss the doughnuts to coat them. Ideally, serve the doughnuts straight away; you can also keep them for 2-3 days at room temperature, they'll remain just as soft.
  9. Enjoy! 
Approximate nutritional value
100 g
  • 473 kcal
  • Carbs: 39 g 
  • Fat: 34 g
  • Protein: 5 g
  • Fibre: 1 g

1 doughnut (recipe makes 16 doughnuts)

  • 237 kcal
  • Carbs: 20 g 
  • Fat: 17 g
  • Protein: 5 g
  • Fibre: 1 g

Comments

Post a Comment