> Skip to content

Recipe  •  5 August 2021

 

Doughnut bites

Quick to make and even quicker to eat!

Doughnut bites (or doughnut holes) are usually something that gets ignored, especially if you have a freshly made, delicious, sweet doughnut staring straight at you.

However these are designed to be doughnut bites. These sweet mini doughnuts, coated in sugar, are the best and because they use a slightly different dough (no bread flour, yeast or proving time), they are quick to make and even quicker to eat!

Makes: 15

Prep: 30 minutes
Fry: 20 minutes
Lasts: 1–2 days (but best served fresh)

  • 250g plain flour, plus extra for dusting
  • 50g caster sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 75g chilled unsalted butter, cubed
  • 150ml full-fat milk
  • 1 litre sunflower oil, for frying

COATING:

  • 100g caster sugar

Add the plain flour, caster sugar, baking powder and salt to a bowl and mix to combine. With your fingertips, rub the butter into the mixture until it resembles breadcrumbs. Slowly add the milk to the bowl, mixing with a spatula or your hands, until a dough is formed.

Turn the dough out on to a lightly floured work surface and knead until you have a ball that is smooth and not too sticky.

Pour the oil in a large pan and heat until it reaches about 170°C – test this with a thermometer.

While the oil is heating, portion the dough into about 15 balls (about 1 tablespoon of dough each) and roll into mini doughnuts.

Carefully lower the doughnut bites into the oil with a slotted spoon, about 4 or 5 at a time, and fry about 1–2 minutes on each side. Once the doughnuts are a lovely golden colour, transfer them to a tray lined with kitchen paper to soak up any excess oil and then toss each doughnut bite into the caster sugar. Enjoy while still warm.

Feature Title

Jane’s Patisserie
100 delicious bakes, cakes, and sweet treats from Jane's Patisserie, the Instagram and Facebook sensation. For fans of One Tin Bakes (17k), Three-Ingredient Baking (15k), and Baking with Kim-Joy (12k)
Read more

More features

See all recipes
Recipe
Chocolate cherry babka

A beautiful Black Forest-inspired babka that's sure to impress.

Recipe
Super-soft courgettes with harissa and lemon

A courgette recipe that will convert even the most courgette-iffy eaters.

Recipe
Plant-based pho

Try your hand at this delicious recipe from Sahara Rose Ketabi.

Recipe
Sesame ginger miso bowl

Perfect for summer, enjoy this quick and delicious recipe from Sahara Rose Katabi.

Recipe
Baked orzo with mozzarella and oregano

A luxurious take on the pasta bake.

Recipe
Turmeric fried eggs with tamarind dressing

A simple but delicious egg recipe that’s perfect for breakfast, lunch or dinner.

Recipe
Jenny's famous mince pies from Ranger's Apprentice

Learn how to make the mince pies that Jenny brings to the Harvest Day picnic with her fellow apprentices.

Recipe
Zucchini Noodles with Thai Pesto

A great make-ahead lunch or picnic dish.

Recipe
Honey orange traycake

Almonds, vanilla, yoghurt & a kiss of rose water

Recipe
Vegan Banana Pancakes

These vegan pancakes are quick and easy to make for a wholesome breakfast. Why not experiment with different flavour combinations – for example you could swap out the cinnamon for lemon zest and frozen blueberries. Serve with a generous drizzle of nut butter for some extra protein.

Recipe
Fresh Vermicelli Noodle Salad

This salad is made with raw vegetables which makes it quick and easy. It is delicious for lunch or dinner on hot days.

Recipe
Spicy Lotus Root Salad

Some restaurants in Taiwan will set out appetisers at the front entrance, and I always reach for the lotus root salad.

Looking for more recipes?

See all recipes