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
- 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.
- 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.
- 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.
- Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
- 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.
- 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.
- Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
- 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.
- Heat oil in a large, deep skillet or a deep fryer to 350°F.
- 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.
- Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
- 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.