These are the best donuts for carnival. You can do them in just fifteen minutes

The carnival variant of donuts is based on yeast-free dough, the basis of which is previously cooked and cooled pudding. This solution significantly changes the pace of work in the kitchen, because the stage of rising and long kneading of the dough disappears. After a short mixing, the mass is ready for frying immediately, and the finished mini donuts remain soft and uniform in structure even after cooling. This is a form of preparation well suited to spontaneous meetingstypical of the carnival period.

Differences can also be seen in the form and method of administration. Instead of large stuffed donuts, they are made small balls for one or two biteswhich can be easily arranged on a platter and served without any additional setting. There is no need for stuffing and the risk of the stuffing leaking out during frying, and a small addition of vinegar in the dough helps reduce the absorption of fat. This format works well during dance parties, casual social gatherings and house parties where sweet snacks are to be served comfortable and served without full tableware.

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Another big advantage is the freedom of finishing, which makes the recipe flexible and easy to adapt to the occasion. One portion can be divided for several flavorsfrom classic ones sprinkled with powdered sugar, through variants with cinnamon, to donuts covered with lemon, orange or cocoa icing. The decoration is done after frying, which allows you to react to the nature of the meeting and your preferences. Thanks to this, the recipe serves as an inspiring base, to which we return regularlynot a solution for one occasion.

Ingredients (approx. 35-45 mini donuts):

• 500 ml of milk, preferably full-fat.
• 1 package of vanilla or cream pudding without sugar (approx. 40 g).
• 3 large eggs.
• 300 g of wheat flour type 450-550.
• 2-3 teaspoons of baking powder (10-12 g).
• 120-150 g of sugar, according to your preferred sweetness.
• 2-3 tablespoons of spirit vinegar.
• A pinch of salt.

Optional for flavor:

• Lemon or orange peel.
• 1 teaspoon of vanilla or vanilla sugar.
• 1-2 tablespoons of melted butter.
• 1-2 tablespoons of cocoa.

For frying:

• 500-700 ml of vegetable oil.

For decoration and finishing:

• Powdered sugar or sugar with .
• Lemon or orange icing.
• Cocoa icing.
• Coconut flakes, nuts, colored sugar sprinkles or grated dark chocolate.

Preparation method:

1. Prepare a thick cream-like mass from pudding powder and milk, sweeten it slightly, and then set aside for a few minutes to lose the highest temperature.
2. Mix the dry ingredients in one bowl, and in the other, combine the eggs with sugar, vinegar and selected flavorings.
3. Gradually add the egg mixture to the slightly warm pudding, then add the flour, powder and salt, mixing until the ingredients are combined.
4. Heat the oil in a deep pot and add portions of the dough with a spoon, frying them in small series until they turn golden.
5. Transfer the finished mini donuts to a paper towel and, after cooling for a short time, finish them with your chosen sprinkles or icing.