MINI DONUTS / CIAMBELLE DI ZUCCHERO

​SERVING:  50 – 60 DONUTS                                                                            PREP TIME: 3 HOURS
COOK TIME: 30 MINUTES
 
Ingredients:
1 package active dry yeast
3 tbsp warm water
3 ¼ cups all-purpose flour, plus additional for sprinkling and rolling out dough
1 cup milk, at room temperature
¼ cup butter, softened
1 large egg
1 tbsp vanilla
3 tbsp sugar
1 tsp salt
Canola oil, for frying
sugar for dipping (i.e. cinnamon sugar, powdered sugar, cocoa powder)
 
Directions:

1. In a large bowl, stir the yeast and water and set aside for 5 minutes, until foamy.
2. Add the flour, milk, butter, egg, vanilla, sugar, and salt. In a stand mixer with a hook attachment mix the dough for one to two minutes until the dough is soft and has come together in a ball.
3. Cover the dough and set aside for 2 hours in a warm place.
4. Turn the dough out onto a lightly floured surface and roll out into 1/2-inch thick.
5. Cut out rounds with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks. Remix remaining dough and roll out again and continue to cut out rounds.
6. Cover donuts with a kitchen towel and let them rise for at least another 30 minutes.
7. Heat about 2″ of oil in a deep, heavy saucepan at medium high heat.
8. Test the oil by dipping in a piece of dough — it should start sizzling right away. If the oil is too cool, the donuts will absorb too much oil, making them heavy.
9. Fry the donuts 3- 4 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.
10. Transfer to paper towels to drain, then toss in sugar while still warm.
11. Serve immediately.

 
Buon Appetito!