With their tangy, cinnamon sugar flavor, snickerdoodles are a favorite cookie all across the U.S. of A.

To achieve that bakery fresh flavor in a mini donut, add a few pinches of cream of tartar to the dough, and shake those hot fried mini donuts in some sparkling cinnamon sugar! Snickerdoodle Fried Mini Donuts!

INGREDIENTS

• tablespoons water, warmed
• ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1 teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 1 large egg
• tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR TOPPING

• 2 teaspoons ground cinnamon
• 1⁄2 cup granulated sugar

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, cream of tartar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook.
3. Slowly add the remaining 11⁄2 cups flour, 1⁄2  cup at a time. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl.
4. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
5. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
6. Transfer raised dough to a lightly floured surface and carefully roll out until it is 1⁄2” thick. Cut out doughnuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
8. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
9. Heat oil in a large, deep skillet or a deep fryer to 350°F.
10. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
11. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
12. Place cinnamon and sugar in a large brown paper bag and shake to combine. While donuts are still hot, quickly toss mini donuts in the cinnamon sugar mixture, 4 to 5 at a time. Donuts are best when still warm and do not store well, so serve immediately.

These Chocolate Glazed Fried Mini Donuts are the answer to any problem. Bad day? They are here to comfort you. Hungry? You know they can fix that. Lost your keys again? Well, maybe they can’t help with that, but they are the sugary answer to just about anything else!

INGREDIENTS

• 2 tablespoons water, warmed
• 25 ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt
• 1 large egg
• 3 tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR FROSTING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 11⁄2 cups of flour, 1⁄2 cup at a time.
3. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
4. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about one hour. Dough is ready when it has doubled in size.
5. Transfer raised dough to a lightly floured surface, and carefully rollout until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
6. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
7. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
8. Heat oil in a large, deep skillet or a deep fryer set to 350°F.
9. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
10. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
11. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter.
12. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
13. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
14. Let frosting set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

A warm, fresh donut, coated with a sweet, sticky glaze and filled with jam, is pure sugar heaven. It only takes one more step to turn regular donuts into these darling Jam Filled Fried Mini Donuts, so what are you waiting for? Take the time to turn your mini donuts into a classic!

INGREDIENTS

• 2 tablespoons water, warmed
• 25 ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt 1 large egg
• 3 tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR FILLING

• 3⁄4 cup of your favorite jam or jelly
• FOR ICING
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook.
3. Slowly add the remaining 11⁄2 cups flour, 1⁄2  cup at a time. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl.
4. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
5. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
6. Transfer raised dough to a lightly floured surface, and carefully rollout until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter.
7. Place donuts on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
8. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
9. Heat oil in a large, deep skillet or a deep fryer to 350°F.
10. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
11. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
12. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Add jelly to a pastry bag fitted with a long, plain tip. Using the tip as a probe, fill the center of each mini donut with about 2 teaspoons of jelly. Transfer to a wire rack.
13. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
14. While the donuts are still warm, dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

Some mornings it’s nice to have hot donuts with minimal work in the kitchen. On those days, these Canned Biscuit Fried Mini Donuts are the answer to your prayers. They’re easy, fast, and delicious! What more could you want?

INGREDIENTS

• Vegetable oil or peanut oil, for frying
• 1 16.3 ounce can of homestyle biscuits

FOR TOPPING

• 1⁄2 cup granulated sugar
• 2 teaspoons ground cinnamon

How to make

1. Heat oil in a large, deep skillet or a deep fryer to 350°F.
2. While oil is heating up, slice each biscuit into quarters. Toss together sugar and cinnamon in a shallow bowl and set aside.
3. Once oil is hot, working with 6 to 8 donuts at a time, carefully drop donuts into oil.
4. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
5. Remove and drain on a plate lined with newspaper or paper towels. Continue working until each donut has been fried.
6. While donuts are still hot, quickly toss mini donuts in the cinnamon sugar mixture.
7. Donuts are best when still warm, and they do not store well, so serve immediately.

The sour cream in these mini donuts adds a tangy flavor and also keeps them incredibly moist, but the real secret to success is the double flip while frying.

The double flip is the cause for all of the beautiful grooves and ridges on top of these mini donuts!

INGREDIENTS

• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 tablespoon shortening or lard
• 1⁄4 cup sugar
• large egg yolk
• 1⁄3 cup sour cream
• Vegetable oil or peanut oil, for frying

FOR GLAZE

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl or a stand mixer, cream together shortening and sugar. Add egg yolk and beat for 30 seconds, scraping down the bowl as needed.
3. Then, alternating flour mixture and sour cream, combine all ingredients until just blended. Transfer batter into a clean bowl, cover with plastic wrap, and refrigerate for 1 hour (or maximum 24 hours).
4. Heat oil in a large, deep skillet or a deep fryer to 325°F.
5. While oil is heating up, transfer dough to a lightly floured surface,
6. and carefully roll out until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Once donuts rise to the top, flip each donut and fry the other side for 1–11⁄2 minutes or until golden brown.
8. Then, flip donuts back to the first side, and fry for 1 additional minute or until golden brown.
9. Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
11. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.