Mini Doughnuts (V) from The Grazing Table

By Erin Brown
Related Categories: Cookbook Confidential

“This is one of my favourite ideas for a big group. Everyone loves a doughnut, especially when you can mix and match your fillings.” Natalie Thomson, author of The Grazing Table

For the 30 mini doughnuts

1 cup (225ml) whole milk

1 tablespoon superfine sugar, plus extra for coating

3 tablespoons (45g) butter

½ oz (14g) active dry yeast

3 ¼ cups (400g) white bread flour

1 teaspoon salt

2 eggs, beaten

2 quarts (2 litres) vegetable oil, for deep frying, plus extra for oiling

For the fillings

2 to 3 jars of preserves

1 jar of Nutella

1 lb (500g) thick vanilla custard

1 cup (300ml) salted caramel sauce

To make the mini doughnuts, heat the milk, sugar, and butter in a small saucepan over medium heat until just warm. Remove from the heat, stir in the yeast, and set aside for 5 to 10 minutes or until it starts to bubble.

Place the flour and salt in a large mixing bowl, pour in the yeast mixture and eggs, and mix until you have a rough dough. Turn out onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Alternatively, knead in a food processor or stand mixer fitted with a dough hook for 10 minutes. Transfer to a large bowl, cover with plastic wrap and let rise for 1 to 1 ½ hours or until doubled in size.

Divide the mixture into 32 balls, about 1 oz (30g) each, and arrange on a large baking pan, spaced well apart. Cover with lightly oiled plastic wrap and let rise for around 40 minutes.

Heat the vegetable oil in a very large saucepan to around 330°F (165°C). Deep-fry the doughnuts in batches for 2 minutes on each side, then transfer to a baking pan lined with paper towels to drain while you cook the remaining doughnuts. Place a layer of superfine sugar in a large, shallow dish and toss the doughnuts in the sugar to coat. To assemble, transfer the doughnuts to a medium tray lined with nonstick parchment paper. Place a knife on the tray if you intend to cut the doughnuts in half to fill, or skewers if you are planning to pipe the fillings into the doughnuts. Place the tray on a large wooden board and surround with the fillings and toppings in bowls with spoons or pastry bags. Serve immediately and make sure to mix and match!