Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Buttermilk Drop Doughnuts
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- #51133
Warning: when you know how easy it is to make these donut holes, you'll start finding excuses to make them. For better or for worse, these cinnamon sugar-rolled delights can be scratch-made in under half an hour.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
vegetable oil
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1 egg
sugar or cinnamon-sugar blend
directions
Fill a Dutch oven or other deep pot 2-3 inches deep with the oil. Heat to 375 degrees F.
In a large bowl, stir together the flour, sugar, salt, baking powder, nutmeg, and baking soda with a fork until combined.
Add the oil, buttermilk, and egg and stir with the fork until smooth.
Very carefully drop the doughnut batter by teaspoons (you want them small) into the hot oil, in batches if needed. Cook for 3 minutes or until golden brown, carefully turning to brown on all sides.
Remove with a slotted spoon and let drain on paper toweling. While still hot, roll the buttermilk drop doughnuts in sugar to coat. Let cool completely then store in an airtight container at room temperature.
nutrition data
87 calories, 3 grams fat, 13 grams carbohydrates, 2 grams protein per serving.
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