Drop Doughnuts
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Golden on the outside, soft and fluffy in the middle, these old-school drop doughnuts are rolled in sweet cinnamon sugar while still warm. Best eaten fresh, preferably with sticky fingers and a hot cup of tea.
Ingredients
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1 litre of canola oil for frying
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1 ½ cup flour
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1/4 cup sugar
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2 tsp baking powder
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2 tsp Bakers Blend
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3/4 cup milk
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1 egg
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20g butter, melted
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3/4 cup Bake It Easy
Directions
- Heat the oil on a medium heat in a large shallow casserole.
- Whisk together the four, sugar, baking powder and Bakers Blend in a bowl.
- Add the milk, egg and melted butter and whisk together. This will form a thick sticky batter.
- Once the oil is hot (190°C if you have a thermometer) drop in heaped tablespoon lots of the batter. If you scoop the batter off with another tablespoon, it should form into the ‘drop doughnut’ shape, nice and round one it expands slightly.
- Fry five or six at a time, for a few minutes on each side, turning as needed to keep the colouring even. Remove with tongs and pop the doughnuts onto a paper towel to drain off any excess oil.
- While still warm, toss the doughnuts generously in Bake It Easy until fully coated.
