Donuts Recipes

Snickerdoodle Fried Mini Donut

Snickerdoodle Fried Mini Donut

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!


  • 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


  • 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.

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