- Serves 6
- Makes 24
- 30 minutes
- Difficulty Medium
- 8 Ingredients
Ooooh donuts! Fresh, hot and dusted in a cinnamon and sugar sprinkle. We dare you to stop at 2 donuts each!
If donuts are your all time favourite, you are going to fall in love with this Finger Donuts Recipe.
Up until now, we thought hot, fresh out of the fryer donuts were only a thing you could have at Donut King. You tell the kids that if they’re good while you do the groceries, you’ll get them a donut coated in colourful icing and sprinkles. While you’re standing there waiting to be served you see that fresh donut batter form up in the machine and plop a little circle of dough into the hot oil. It bubbles along and then gets flipped over to brown the other side. That fat little donut then slides out into a big bowl of cinnamon and sugar and gets swirled around and around.
That donut is calling your name! It’s crispy on the outside and it’s spongy soft and fluffy on the inside. It winks at you while you order the kids’ donuts and you finally say yes. YES TO THE DONUTS! You decide you are so worth it and order up the “Coffee + 2 Donuts for $5″.
The kids are happy with their garishly coloured donuts (so they are quiet). You take a sip of your coffee and then open the paper bag containing your 2 donuts. Oh the smell. You are in heaven.
Until now, we thought that without that little donut machine and a big old deep fryer, donuts are home were impossible.
However last weekend when one of the kids was trying to make Churros but mixed up the recipe ever so slightly … and we discovered that hot, fresh donuts at home are possible!
Of course our ‘Finger Donuts’ are not round with a hole in the middle but you will instantly forget about this when you try these little finger donuts. We called them finger donuts because the kids thought they look like little fat fingers.
We love our Finger Donuts for many reasons:
- Easy and quick to make
- Requires just a few pantry staples
- The smaller size of the fingers is perfect for smaller children
- The smaller size means you can have more each
- The finger donuts make for perfect little dippers – melt Nutella and cream together for a dipping sauce to die for
- The finger shape is perfect for rolling in the cinnamon sugar sprinkle
- You can cook the whole batch in very small amount of oil
We hope you enjoy our recipe for Finger Donuts. They are the new “puleeeeease can we have some of those” recipe in our house!
p.s. This recipe could be made by older children – just ask them to tell you once they have the batter ready so that you can supervise the ‘cooking in oil’ part of the recipe.
Ingredients (serves 6 | makes 24 Finger Donuts)
- 1.25 cups Plain Flour
- 1 cup Water
- 2 Eggs
- 80g Butter, chopped into small chunks
- 1/2 cup Caster Sugar
- 500ml Light Olive or Vegetable Oil (for frying)
- 2 tbsp Caster Sugar (for Sprinkle)
- 2 tsp Ground Cinnamon (for Sprinkle)
- Combine the water, sugar and butter in a medium saucepan and bring to the boil. Allow to boil until the sugar is fully dissolved.
- Remove the saucepan from the heat and stir in the flour to combine. Place back on heat and cook for 1 - 2 minutes - stir constantly until the dough comes fully together and is coming away from the sides of the saucepan.
- Remove from heat and set aside for 10 minutes to cool.
- After 10 minutes place the dough into a mixing bowl (or the bowl of a food processor) and begin to beat on a medium speed. At the eggs one at a time, beating well after adding each egg.
- Transfer the dough into a large piping bag with a straight nozzle. If you don't have a piping bag, you can use a sturdy plastic bag and simply snip off the end of the bag to create a nozzle.
- Mix the remaining sugar and the cinnamon together in a flat bowl with sides ready for coating the donuts as they cook.
- In a medium saucepan, add enough oil so that it comes 6 - 8cm up the side of the saucepan. If you don't have much oil available, use a smaller saucepan and simply cook your finger donuts in smaller batches.
- It's important to not let your oil get too hot. It's better to have to cook your donuts for a little longer to get them golden than have them burn on the outside and be raw in the middle. To test if your oil is ready, drop a small piece of dough into the oil. It should bubble gently around the dough and be golden brown in 15 - 20 seconds. It's important to be patient with your cooking otherwise you wont' get your donut crisp outside and fluffy inside.
- Once the oil is the correct temperature, take your piping bag and squirt finger lengths into the oil. You may need to snip each finger with kitchen scissors. Flip halfway through cooking if the oil isn't reaching all the way over the top of the donuts.
- Use a draining spoon or wire basket to remove donuts from oil, set them onto paper towel for a few seconds and then place into the cinnamon and sugar mix to coat. Serve immediately and enjoy!