Carine Goren's bite-sized donuts. Photography: Daniel Lailah
Carine Goren's bite-sized donuts. Photography: Daniel Lailah
Recipe

Carine Goren’s bite-sized donuts

Easy bite-sized donuts, and that extends from their preparation, to the dough, and also their calories

These donuts are not made from a yeasted dough, but from dough that is very similar to puff pastry dough, only thinner and a little sweeter. Instead of rising, shaping into balls and setting aside to rise again, simply fry pieces of the dough using two spoons. The result is a very airy, almost hollow, bite-sized donut with a crunchy texture and an asymmetrical, playful appearance. You can fill them with jam, but you don’t have to; just sprinkle some confectioners sugar on top and snack. For a more sophisticated serving option, put out the bite-sized donuts with a variety of sauces – chocolate sauce, toffee sauce, various fruit sauces – dip and eat.

Ingredients for Bite-sized donuts

For the dough:

  • 3.5 oz (100 grams) butter
  • 1 cup (240 ml) water
  • 1 tablespoon Sugar
  • 1 cup (140 grams) flour
  • 5 eggs
  • ½ teaspoon Salt
  • oil for frying

Instructions

  • 1. Bring butter, water, sugar and salt to a boil in a pot. Once boiled, add flour all at once and mix well with a wooden spoon for 2 minutes, until the mixture is smooth and becomes a ball of dough that separates from the sides. Transfer the warm dough to a stand mixer fitted with the paddle attachment and mix for a minute.  

  • 2. Add the eggs one by one, and each time process at medium speed until the egg is completely incorporated, before adding another egg. The mixture will separate and come back together each time you add another egg, and that's fine. You will get a dough with the texture of a thick spread (similar to pâte à choux).

  • 3. Heat oil for deep frying in a pot, and with the help of two spoons, place ½ teaspoon of dough into the oil at a time. Do not overload the pot, because the donuts will increase in size during frying. Mix the contents of the pot with a slotted spoon, to fry the donuts on all sides. When they are very puffy and brown, remove to a dish lined with paper towels for a minute, to absorb the excess oil. Serve immediately.

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The size does matter. Don’t be tempted to fry these donuts in a larger size than recommended in the recipe: exactly 1/2 teaspoon of dough is enough for a cute bite-size donut, which is enough to cook on the inside until the outside is browned. Larger donuts might not cook through completely.

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