Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 12 hours. Let it come to room temperature for about 15-20 minutes before frying.
DESSERT
Sweet Cinnamon Sugar Mongolian Fried Doughnuts
Discover the simple joy of these Mongolian Fried Doughnuts, a delightful treat that's crispy on the outside and wonderfully soft within. Each golden-fried pastry is generously coated in a sweet cinnamon-sugar blend, offering a comforting taste of traditional Mongolian flavors perfect for any time of day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
02
In a separate small bowl, whisk together 3/4 cup milk and 1 large egg until well combined.
03
Pour the wet ingredients into the dry ingredients and mix with a spoon until a soft, shaggy dough forms. Do not overmix.
04
Heat 3 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
05
While the oil heats, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish for coating.
06
Drop spoonfuls of dough (about 1 tablespoon each) into the hot oil, frying 3-4 at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through.
07
Remove the fried doughnuts with a slotted spoon and immediately transfer them to the cinnamon-sugar mixture. Toss gently to coat evenly.
08
Place the coated doughnuts on a wire rack set over a baking sheet to cool slightly and drain any excess oil.
09
Serve warm and enjoy your homemade Mongolian Fried Doughnuts.
About This Recipe
Discover the simple joy of these Mongolian Fried Doughnuts, a delightful treat that's crispy on the outside and wonderfully soft within. Each golden-fried pastry is generously coated in a sweet cinnamon-sugar blend, offering a comforting taste of traditional Mongolian flavors perfect for any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For perfectly golden doughnuts, maintain a consistent oil temperature. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the doughnuts will absorb too much oil and become greasy. Use a thermometer for best results.
Easy Substitutions
You can substitute almond milk or soy milk for regular milk. For a different flavor, try adding a pinch of nutmeg or cardamom to the cinnamon-sugar coating. If you don't have baking powder, you can use 1/2 teaspoon baking soda plus 1 tablespoon lemon juice or vinegar added to the milk.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. Reheat briefly in a microwave or a warm oven for a few minutes to restore some of their freshness.
Serving Suggestions
Serve these warm doughnuts with a cup of hot tea or coffee for a comforting snack. They are also delicious alongside fresh fruit, such as sliced apples or berries. For an extra treat, offer a side of honey or chocolate dipping sauce. These make a wonderful addition to a brunch spread or a simple dessert after dinner.
Common Mistakes
1. Overmixing the dough: This results in tough doughnuts. Mix only until just combined. 2. Incorrect oil temperature: Too low, and doughnuts become greasy; too high, and they burn outside while remaining raw inside. Use a thermometer. 3. Overcrowding the pot: This lowers the oil temperature and leads to uneven cooking. Fry in small batches. 4. Not coating immediately: The cinnamon-sugar won't stick as well once the doughnuts cool. Coat them while they are still hot.
Frequently Asked Questions
What kind of oil is best for frying?
Vegetable oil, canola oil, or sunflower oil are all good choices due to their high smoke points and neutral flavor.
Can I bake these instead of frying?
While you can bake dough, the texture will be different from a traditional fried doughnut. For a baked version, shape them and bake at 375°F (190°C) for 10-15 minutes until golden, then coat.
MORE TO KNOW
The key to light and fluffy fried doughnuts is not to overmix the dough. Overmixing develops the gluten in the flour too much, leading to a tougher texture. Mix just until the ingredients are combined. Also, ensure your oil is at the correct temperature; a simple trick if you don't have a thermometer is to drop a tiny piece of dough into the oil. If it sizzles and floats to the top within a few seconds, the oil is ready.
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