The Mini Donuts are tasty bite-sized treats made from the dough of Neapolitan graffe: fried and coated in granulated sugar. They are perfect for buffets and easy to carry.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 945.39 (Kcal)
- Carbohydrates 87.60 (g) of which sugars 31.26 (g)
- Proteins 14.28 (g)
- Fat 60.60 (g) of which saturated 12.87 (g)of which unsaturated 45.60 (g)
- Fibers 2.49 (g)
- Sodium 219.01 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Mini Donuts Ingredients
- 2 cups Manitoba flour (approx. 250 g)
- 2 cups Type 0 flour (approx. 250 g)
- 3/4 cup + 1 tbsp cup milk (about 200 ml)
- 1/4 cup granulated sugar (approx. 50 g)
- 1 pinch salt
- 2 eggs
- 2.5 tsp fresh yeast (about 8 g)
- 3 1/2 tbsp butter (about 50 g)
- 2 tbsp Strega liqueur (or Limoncello (about 30 ml))
- 1 zest of 1 lemon
- as needed granulated sugar (for coating)
- as needed vegetable oil (for frying)
Tools
- Pastry board
- Bowl
- Frying pan
Mini Donuts Steps
Gently warm the milk, add the yeast and stir until it is fully dissolved.
Melt the butter in a bowl set over a bain-marie and let it cool slightly.Break the eggs into a large bowl, add the sugar and start beating them lightly.
Add the melted butter while continuing to mix, then gradually incorporate the milk, the liqueur and the lemon zest.Add the salt.
Sift in the flours and mix.
Transfer the dough to the work surface and knead with your hands until it becomes elastic.Once you have a smooth and homogeneous dough, place it in a large bowl and cover with a kitchen cloth.
Let it rise for at least two hours.
After this time, put the dough back on the work surface.Shape balls of dough that are not too large and poke a hole in the center with your finger.
Rotate the dough around your finger to form a ring.
Let the formed mini donuts rise for another 30 minutes.Fry them in hot oil and, as soon as they turn golden, place them on paper towels for a moment.
Then roll them in granulated sugar.
Arrange on a serving plate and serve.
You can store these donuts in a food bag or an airtight container and reheat them until the next day, perhaps in the microwave to make them soft again.
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