Right now we are at my in-law’s home in New Hampshire. My mother-in-law Pat is the best mother-in-law on the planet. No joke. Yesterday as my sister-in-law and I slept in, she played with all the kids and even sewed THREE skirts. She’s Super Grandma.
This morning she made Cinnamon-Sugar Doughnut Drops with my nephew Colby. He was complete engaged the entire time they were cooking, it was adorable. And the doughnut drops were DELICIOUS. Because they’re fried, as doughnuts should be! (Sidenote: A baked doughnut is NOT a doughnut. It’s a muffin posing as a doughnut. You need OIL to make a doughnut a doughnut! Okay, ranting done.)
We also renamed these doughnut drops “Turkey Leg Donuts,” because a large quantity of them looked like, you guessed it, turkey legs! Sadly, I didn’t photograph any of the turkey leg donuts. What was I thinking?!
Cinnamon-Sugared Doughnut Drops
From a magazine but I can’t tell which one from the cutout Pat has in her recipe box
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 2 tablespoons oil
- 1/2 teaspoon vanilla
- 1 egg
- Oil for frying
- 1/2 cup sugar
- 1 teaspoon cinnamon
In a medium to large heavy saucepan, heat 2 to 3 inches oil to 375. (Pat note: make sure you heat it to the right temperature!)
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in milk, oil, vanilla and egg with a fork until dry ingredients are moistened.
Drop by teaspoonfuls into hot oil. (Pat note: make sure it really is just by TEASPOONful.) You can cook 5 to 6 at a time. Fry doughnut drops 60-90 seconds on each side until deep golden brown. Drain on paper towel.
Mix 1/2 cup sugar and 1 teaspoon cinnamon together and roll hot doughnuts in the sugar mixture.
The recipe says this makes 30-36 doughnut drops. I suppose it’s right, but I can’t believe how FAST we ate them, it seemed like about 10!