Cinnamon Sugared Doughnut Drops

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By Cindi M Bauer
from Marshfield, WI

I've been making these Cinnamon Sugared Doughnut Drops and Pumpkin Doughnut Drops since my girls were little. Both of these doughnut were among some of my families favorite doughnuts.

serves 29 to 30 doughnut balls
prep time 15 Min
method Deep Fry

Ingredients

  • 1-1/2 c
    all purpose flour
  • 1/3 c
    sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • ..... ....
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  • 1/2 c
    milk (i used 2% milk)
  • 2 Tbsp
    pure vegetable oil
  • 1/2 tsp
    vanilla extract
  • 1
    egg
  • ----- ----
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  • 1/2 c
    sugar
  • 1 tsp
    ground cinnamon
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How To Make

  • 1
    In a large saucepan, heat 2 to 3 inches of vegetable oil to 375 degrees.
  • 2
    In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  • 3
    Now stir in the milk, vegetable oil, vanilla extract, and the egg with a fork, just until the dry ingredients are moistened.
  • 4
    Drop by teaspoonfuls into the hot oil (375 degrees), 5 to 6 at a time.
  • 5
    Fry doughnut drops 1 to 1-1/2 minutes on each side, until they're a deep golden brown. Then place on paper towels.
  • 6
    In another bowl mix together, the 1/2 cup of sugar and 1 teaspoon ground cinnamon.
  • 7
    Now roll the warm doughnut balls in the sugar cinnamon mixture.
  • 8
    This should make 29 to 30 doughnut balls.
  • 9
    To make Pumpkin Doughnut Drops: Decrease milk to 1/4 cup, and add a 1/2 cup of canned pumpkin, and a 1/4 teaspoon of ground ginger.
  • 10
    *Note: Self-rising flour is not recommended to use in the recipe. - High Altitude - About 3500 Feet: Decrease baking powder to 1-1/2 teaspoons; increase milk to 1/2 cup plus 2 Tablespoons. Reduce vegetable oil temperature to 360 degrees.

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