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POWDERED SUGAR MINIS

MAKES ABOUT 18 mini doughnuts

SOMETIMES A WHOLE DOUGHNUT IS TOO MUCH—AND, WE ADMIT, we’re all intoxicated by anything that comes in miniature. These are our basic spice cake doughnuts, made smaller (from a small batch), and tossed in confectioners’/icing sugar. To make a large batch of them, follow the master recipe for Basic Spice Cake Doughnuts, and use the rolling and frying directions that follow.

Mini doughnut cutters are tough to find—to improvise, use a clean tomato paste can for the outside ring and the end of a turkey baster, a wide straw, or the small end of a large pastry/piping bag tip for the inside ring.

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11/2 cups/190 g cake/soft-wheat flour, plus more for rolling and cutting

1/2 tsp baking powder

1/2 tsp iodized salt

1/4 tsp ground nutmeg

1/3 cup/130 g sugar

1 tbsp shortening/vegetable lard, trans-fat-free preferred

2 large egg yolks

1/3 cup/75 ml whole milk

Canola oil, for frying

1 cup/100 g confectioners’/icing sugar, sifted

TIME

1 hour 5 minutes active time

EQUIPMENT

Mini doughnut cutter (or 2 in/5 cm and 1/2 in/1 cm round cutters)

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- Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.

- In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

- Add half of the dry ingredients, then the milk, then the remaining dry ingredients, mixing until just combined on low speed each time. The dough will be very sticky, like very wet cookie/biscuit dough.

- Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

- Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350°F/180°C. (For frying tips.) Roll out the chilled dough on a counter or cutting board floured with about 3 tbsp cake/soft-wheat flour to 3/8 in/1 cm thick, or about 7 in/ 17 cm in diameter, flouring the top of the dough and the rolling pin with another tablespoon of flour, or as necessary to prevent sticking—this is a soft, wet dough. Cut into doughnuts, using the big cutter for the outside ring and the small cutter for the inside ring if you don’t have a doughnut cutter, making as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold, quickly knead, and gently reroll the leftover dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

- Shake any excess flour off the doughnuts before carefully adding them to the hot oil, five or six at a time, taking care not to crowd them. Once the doughnuts float, fry for 45 to 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.

- When the doughnuts are completely cool, transfer the confectioners’/icing sugar to a large brown paper bag. Add the doughnuts, seal the top, and shake to coat the doughnuts with the sugar. Serve immediately.

ICINGS, GLAZES, AND TOPPINGS

Let’s face it: most of us pick out our doughnuts because of what’s on top.

Whether you’re a sprinkle junkie or prefer a good, simple glaze, you’ll want to plan out your doughnuts’ wardrobe in advance. If you plan to glaze, you’ll need to make the glaze just before frying (or if you have help, while frying) the doughnuts, so you can dip piping-hot doughnuts into the warm glaze as soon as you can touch them. For icing doughnuts, the doughnuts themselves should be cool, but the icing is much easier to work with if it’s still warm. (for directions on how to thin, thicken, and rewarm glazes and icings.) Also plan ahead for any sprinkles or toppings, as they need to be applied as soon as possible