Mini Doughnuts

The bread machine does the real labor here. Flour, sugar, powdered milk, salt, butter, water, and yeast go in the pan, and the machine kneads, rises, and knocks back a perfect yeast dough in about 90 minutes flat. No floured countertop, no sticky hands, no guessing whether the dough has doubled.

Once the dough’s ready, it’s small-ball-and-fry from there. Roll pieces of dough about the size of a walnut, drop into 350°F (175°C) oil, and fry until both sides turn golden. Each ball takes roughly a minute. The result is a pillowy, slightly sweet yeast doughnut scaled down to bite-size, which means every guest can try multiple toppings without filling up on one.

The topping bar is the showpiece. Melted chocolate, chopped blanched almonds, sifted powdered sugar, sweetened whipped cream, and cinnamon sugar mean each tray of doughnuts comes out looking like a miniature bakery display.

Pro Tips

• Use an instant-read thermometer in the oil. Too cool and the doughnuts absorb grease. Too hot and the outsides scorch before the insides cook.
• Work in small batches of 5 or 6 doughnuts at a time. Crowding drops the oil temperature fast and gives greasy results.
• Drop each ball directly into oil without resting. If you want airier doughnuts, let them rise 15 minutes after forming.
• Roll just-fried doughnuts in cinnamon sugar while still warm. The sugar clings to the oily surface. Room-temperature doughnuts won’t hold the coating.

Variations

• Fill a few doughnuts with raspberry jam or Nutella using a piping bag and a narrow tip after frying.
• Glaze some in a classic maple glaze (powdered sugar and maple syrup whisked smooth) for a breakfast doughnut effect.
• Skip the fry and bake the balls at 375°F (190°C) for 12 to 15 minutes, then toss in butter and cinnamon sugar. Lighter, still excellent.