Enjoy these bite-sized doughnuts, so round and smiley. Pop one in your mouth whole (they are that small) and keep on smiling!
- 4 cups flour -
- Pinch of salt -
- 1 oz cube of fresh yeast or 1 Tbsp dry yeast -
- 2 eggs -
- ¼ cup sugar -
- ¼ cup oil -
- 1 tsp vanilla -
- Grated zest of one orange -
- ¾ cup lukewarm water -
- Approximately 1 quart of canola oil for deep-frying -
- Dairy Caramel Syrup -
- 1 cup sugar -
- 8½ oz (200 ml) whipping cream -
1. Combine the flour with the salt in a mixer bowl, using the dough hook attachment.
2. Add the yeast and mix for 30 seconds. Then add the remaining ingredients and knead for 10 minutes, until the dough is smooth and pliable.
3. Lightly flour the bowl and the outside of the dough. Cover the dough with plastic wrap and let it rise until double in size,
approximately one hour.
4. Divide the dough into two pieces. Roll out each part into a rectangle, approximately one inch thick. Using a dough cutter, cut out circles that are two inches in diameter. This will create round, flat mini doughnuts.
5. Place the dough circles on a clean cotton cloth and cover them with another clean cotton cloth. Let the dough circles rise until they double in volume, another hour.
6. In the meantime, heat the oil in a wide, shallow pot to 350F.
7. Gently drop the doughnuts into the hot oil. Fry each doughnut until brown on one side and then flip over to do the same on the other side. Frying time is less than a minute on each side. If the doughnuts you are making are larger than the ones described here, frying time will be longer.
8. Using a slotted spoon, remove the doughnuts and place on a tray lined with paper towels.
Dairy Caramel Syrup
1. Pour the cup of sugar into a wide pot, flatten it into a thin layer and melt it until it becomes amber-colored caramel. Don’t stir with a spoon because you want to avoid cold air seeping into the mixture. When the sugar is nearly melted, gently shake the pot from side to side.
2. In a separate pot, bring the whipping cream to nearly a boil over medium heat. Add this to the boiling caramel and stir well. Remove from heat.
3. If crystal clumps of sugar have formed, place the pot over a low heat and stir until the clumps have melted. In any case, it’s worth your while to run the caramel through a strainer that can withstand high heat, such as stainless steel.
4. Pour the hot caramel syrup over each doughnut and serve immediately.