Lugaimat – Mini Crispy Donuts

To a large mixing bowl, add the warm milk and sprinkle the yeast on top. Whisk together well until fully dissolved.
In the same bowl, add the sugar, salt, all purpose flour, and cornstarch. Combine together with a dough hook attachement until a very wet stretchy dough forms. Beat for another 1 to 2 minutes until super stretchy. You should be able to pull it with a rubber spatula without breaking. It might need an extra splash of milk.
Cover with saran wrap and a towel and keep in a warm place to proof for an hour, or until double in size.
Once proofed, add vegetable oil to a frying pan and heat to 325°F.
Deflate the dough with a rubber spatula and transfer to a piping bag.
Cut the tip of the bag off and using scissors dipped in oil, start to push the dough out while cutting off once you have a round ball formed. You can make them as small or as big as you like. Repeat until the pan is full, re-dipping the scissors in oil as needed. You can also use your fingers dipped in oil to pinch the dough off.
Fry until golden brown and crispy and then transfer to a wire rack for any excess oil to drain.
Cover in your favorite syrups or sauces to enjoy warm! I love adding pistachio sauce and cookie butter spread along with crushed pistachios and crushed biscoff cookies.