We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Photo by Lori Rice
These drop doughnuts have a crunchy exterior coated in cinnamon sugar and a soft, tender interior spiced with the flavors of gingerbread.
Yield: About 20 doughnuts
- 1¾ cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground clove
- 1 tsp. ground cinnamon, divided
- 1 egg
- 1 T. molasses
- 2/3 cup sugar, divided
- 1/3 cup plus 2 T. milk
- 2 T. melted unsalted butter
- 4 cups vegetable oil for frying
In medium bowl, combine flour, baking powder, salt, ginger, nutmeg, clove and 1/2 teaspoon cinnamon.
In small bowl, whisk together egg, molasses and 1/3 cup sugar until thick and creamy. Pour egg mixture into dry ingredients. Add milk and butter. Stir to combine all ingredients. Let rest for 30 minutes.
In deep 3- to 4-quart pot or Dutch oven, heat oil to 350 degrees F. Drop doughnut batter into hot oil by heaping teaspoons, about three at a time. Move them around in the oil so they brown evenly. Fry for 60 to 90 seconds, or until dark brown.
Remove from oil with skimmer or slotted spoon, and drain on paper-towel-lined plate. Cut one doughnut open from the first batch to test doneness—it should be cooked through with the texture of a cake doughnut or muffin. If not cooked through, use less batter for remaining doughnuts.
Repeat steps to fry remaining doughnuts.
Mix remaining 1/2 teaspoon cinnamon and 1/3 cup sugar on plate. While still warm, roll doughnuts in cinnamon-sugar mix and serve.