Mini Doughnuts

Serves: 10 Time: 25 minutes (excluding yeast preparation)

Recipe by Tammy Sheahan.


  • 325g Strong Flour
  • 275ml Lukewarm Water
  • 60g Total Sweet Xylitol
  • 1 Sachet of Dried Yeast (7g)
  • 1/4tsp Salt
  • Oil for frying


  1. Add the water, yeast and salt into a jug with 1 tbsp of the measured flour. Stir well, cover and leave in a warm place for several hours until the yeast bubbles and become thick. 
  2. In a large bowl add the yeast mixture and the remaining flour, stirring well until the dough is sticky and smooth. Add a little more flour if the mixture is too wet. 
  3. Tear into walnut-sized balls. Poke a hole in the middle and swirl to form a doughnut shape. 
  4. Place on a parchment-lined baking sheet, leaving space to allow for spreading. 
  5. Cover loosely with oiled clingfilm and leave to prove until doubled in size. This may take 2-3 hours, depending on the temperature of the room. 
  6. Before frying, add the Total Sweet to a bowl.
  7. Deep fry in oil for 1-2 minutes until golden. 
  8. Toss the hot, cooked doughnuts in the Total Sweet and enjoy!

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