Unlike most donut recipes, these Mik-Mik powdered donuts don’t need any yeast. This makes them faster to prepare, at the cost of airy texture—these donuts are on the chewy, dense side.
The Mik-Mik, mixed with sugar, comes as the powdered coating at the end. We used the milk-flavored powder for this recipe, but you can always go the chocolate Mik-Mik route. Toss your donuts in the Mik-Mik and sugar mixture while they’re hot. This ensures that the coating sticks to the donuts, instead of just immediately falling off.
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- ⅓ cup granulated sugar
- 1 ½ tbsp baking powder
- ½ tsp kosher salt
- 1 egg
- 1 cup milk
- ⅛ cup water
- ¼ cup melted butter
- neutral oil, for frying
- 20 packets Mik-Mik
- ¼ cup granulated sugar
Make the coating: Combine Mik Mik and sugar in a shallow bowl. Set aside.
Prepare for frying: Pour oil into heavy-bottomed pan (dutch oven or deep cast iron) until oil is about 2 inches deep. Heat over medium heat until about 350°F. Meanwhile, prepare a baking sheet with a few layers of paper towels. Top baking sheet with a wire cooling rack.
Make the donuts: While oil is heating, whisk together flour, cocoa powder, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg, and water. Pour the wet ingredients into the mixing bowl with the dry ingredients. Stir together for a few seconds with a wooden spoon. Add melted butter, and stir until mixture forms a thick batter.
Fry the donuts: Once oil is hot enough, use a cookie scooper and scoop up the batter, and drop them into the hot oil. Working in batches, fry donuts about 2 minutes per side. Transfer to prepared rack and let cool for about 5 minutes (or until warm, but cool enough to handle with your hands).
Coat the donuts: Toss the donuts in the bowl with the Mik-Mik coating until fully and evenly coated. Transfer to a bowl and serve.