DIY Donettes (Mini Sugar-Coated Doughnuts) Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated May. 07, 2020
Closeup of homemade mini donettes covered in powdered sugar

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Gentle kneading provides the doughnuts with a smooth skin, so they hold their shape and absorb less oil.
  • Forming doughnut holes by hand creates the irregular shape of a real Donette, while also minimizing scraps (which can become tough through kneading and rerolling).
  • Brushing excess flour from the dough keeps the coconut oil clean, allowing it to be reused up to 3 times.
  • Bite-size doughnuts fry quickly, absorbing less oil.
  • Refined coconut oil completely eliminates that greasy, fried-food smell.
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Conquering DIY Donettes

Like the ones made by Hostess, my Donettes are fluffy bites of yellow cake swaddled in a messy coat of powdered sugar, and small enough to eat by the handful. They're a little tangy, like the original, but from thick Greek yogurt rather than some mystery additive, with a vibrant color and custardy richness from a couple of egg yolks. But the real secret is refined coconut oil, which is odorless at high heat (so your kitchen won't smell like a grease trap). It's also the tastiest fry oil around, because it's solid rather than liquid at room temperature, giving the doughnuts an almost-buttery richness.

Recipe Details

DIY Donettes (Mini Sugar-Coated Doughnuts) Recipe

Active 45 mins
Total 45 mins
Serves 36 mini doughnuts

Ingredients

  • 3 1/2 ounces granulated sugar (1/2 cup; 100g)

  • 1 teaspoon (4g) baking powder

  • 1/2 teaspoon (3g) baking soda

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 1 ounce unsalted butter (2 tablespoons; 30g), melted

  • 1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml)

  • 3 large egg yolks, preferably free-range for color

  • 4 ounces plain, unsweetened nonfat Greek yogurt (1/2 cup; 110g), room temperature

  • 6 1/2 ounces low-protein, all-purpose flour (shy 1 1/4 cup; 185g), such as Gold Medal, plus more for dusting

  • Refined coconut oil, enough to reach a 2” depth; about 32 ounces (1L) in an 8” pot

  • 4 ounces powdered sugar (1 cup; 115g)

Directions

  1. Making and Shaping the Dough: Combine granulated sugar, baking powder, baking soda, and salt in a medium bowl, then stir in melted butter, vanilla, egg yolks, and Greek yogurt. When well combined, sift in flour and stir to form a soft dough, no more than 30 seconds. Turn onto a lightly floured work surface and knead until easy to handle. Dusting with as much flour as needed, roll to 3/8 inch thick. Brush off excess flour with a damp pastry brush and cut into 1 3/4–inch rounds. Arrange upside down on a paper towel–lined baking sheet, then brush away excess flour. Gather scraps, briefly knead, and repeat as before.

  2. Forming the Hole: With a damp fingertip, press an indentation into the center of each doughnut, then flip the doughnuts and repeat. Take one doughnut in both hands and use a finger to gently pull open a hole in the center. (The paper-thin centers will give way at the slightest touch.) Smooth the ragged edges if you like and repeat with the remaining doughnuts.

  3. Preparing the Oil: Melt refined coconut oil in a microwave, then pour into a roughly 8- to 10-inch stainless steel pot to a depth of at least 2 inches. (This gives cake doughnuts room to sink, allowing them to fry more quickly and absorb less oil.) Clip on digital thermometer and warm to 365°F over medium heat. Meanwhile, line a baking sheet with 3 layers of paper towels and have the powdered sugar ready in a fine-mesh sieve.

  4. Frying the Doughnuts: When oil reaches 365°F, practice maintaining that temperature for a few minutes before beginning to fry. Once you're comfortable with the controls, slip a test doughnut into the hot oil and fry until pale gold, turning frequently with tongs to ensure even color, about 60 seconds. Transfer to a paper towel–lined baking sheet, then sprinkle generously with powdered sugar. Taste to see how you like the results, adding or subtracting a few seconds if needed to perfect subsequent batches. Fry remaining doughnuts, up to 6 or 7 at a time, and enjoy warm with powdered sugar. Store leftovers in an airtight container for up to 36 hours at room temperature (these are best dunked in milk or coffee).

Special equipment

1 3/4–inch round cutter, 8- to 10-inch stainless steel pot, digital thermometer with clip-on attachment, metal tongs, fine-mesh sieve

Notes

Update: Avoid Greek yogurt thickened with gum, gelatin, or pectin. Look for brands that contain only milk and active cultures; this recipe was tested with both Fage and Chobani. Small jars of refined coconut oil can be fairly pricey in supermarkets, but expect to pay less than $15 for a 54-ounce container when shopping at warehouse clubs, like Sam's or Costco.

This Recipe Appears In

Nutrition Facts (per serving)
94 Calories
5g Fat
10g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 36
Amount per serving
Calories 94
% Daily Value*
Total Fat 5g 7%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 58mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)