DIY Donettes (Mini Sugar-Coated Doughnuts) Recipe

[Photograph and video: Vicky Wasik]
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.
Why It 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.
Read more: BraveTart: Conquering DIY Donettes
- Yield:Makes about 36 mini doughnuts
- Active time: 45 minutes
- Total time:45 minutes
- Rated:
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).
This Recipe Appears In
BraveTart: Conquering DIY DonettesAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT