Aunt Bea’s Drop Doughnuts or Donuts

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Donuts and photo by msbreez © Sarah Phillips
The only problem with this recipe is that you may eat half dozen before you finish frying all of them Lol! Children love them! If you try them I hope you like them!
QUICK-BREAD RECIPE HELP

INGREDIENTS
DOUGHNUTS

1 cup unbleached all purpose flour; spoon into measuring cup and level to rim
2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg or 1/2 teaspoon ground jarred nutmeg

1 large egg
1/2 cup buttermilk, well shaken

GLAZE
2 cups powdered sugar, sifted; measure and then sift
1 teaspoon pure vanilla extract
About 2-3 tablespoons milk or heavy cream

INSTRUCTIONS
DOUGHNUTS

1. Pour vegetable or peanut oil about 3-inches deep in a heavy bottomed pan with deep sides. Under medium heat, start heating the oil to 350 degrees F.

2. Meanwhile, mix the flour, sugar, baking powder, baking soda, ginger and nutmeg in a large bowl, and then make a well in the center. Add the egg to the buttermilk in a separate bowl, and then beat together.




3. When the oil reaches 350 degrees F, pour the buttermilk/egg mixture into the well of the flour and dry mixture, stirring gently until just blended. Do NOT overmix.






4. Drop the batter by rounded teaspoonfuls into the hot oil, but do not crowd them as they need room to fry. Fry until golden brown on all sides. At this point they will turn themselves over . Cook for about 2-3 minutes.


5. Drain on paper towels then roll in cinnamon sugar or glaze when cooled slightly on wire cake racks.


INSTRUCTIONS
GLAZE

1. Mix together the powdered sugar and vanilla. Add milk, a little at a time, until you have the right consistency for glazing. It should pour like corn syrup.

2. Drizzle over the warm donuts placed on a wire cake rack set over waxed paper.

STORAGE
Doughnuts are best eaten the day they are made.

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