ميني دوناتس

We place the flour in the mixing bowl or stand mixer bowl.

We add the pinch of salt, sugar, eggs, vanilla, and the yeast which we previously dissolved in the warm milk.

We add the warm butter (or oil) to the ingredients in the bowl.

We knead the ingredients well using the electric mixer or stand mixer until we get a smooth, soft, and cohesive dough that is not too sticky.

We shape the dough into a ball, place it in a lightly oiled large bowl, and cover it with plastic wrap or a clean towel.

We leave the dough to proof in a warm place for about 1 hour until it doubles in size.

We roll out the dough on a lightly floured surface using a rolling pin until it reaches a medium thickness (not too thin and not too thick).

We use round cutters to cut the dough into small circles, and we can use a smaller cutter to cut out the center hole to create the donut shape.

We arrange the donut circles on a floured tray or a baking sheet, leaving a small space between each piece.

We cover the tray with a clean towel and allow the donuts to proof again for about 15 minutes until slightly puffed.

We gently place the mini donuts in the hot oil in batches, without overcrowding, and fry them until they turn golden on both sides.

We remove the donuts from the oil using a slotted spoon and place them on a wire rack, strainer, or paper towels to drain any excess oil.

We take some of the slightly warm donuts and roll them in the cinnamon-sugar mixture until fully coated.

We decorate as desired with powdered sugar, chocolate, or Lotus spread.