Description
These little drop donuts are soft inside, lightly crisp around the edges, and finished with a simple vanilla glaze that sets just enough to make them irresistible. The dough comes together in one bowl, so they’re a good one when you want something sweet without making yeast dough.
Ingredients
Units
Scale
Donuts
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup butter, melted and slightly cooled
- Vegetable oil, for frying
Vanilla Glaze
- 1 1/2 cups castor sugar
- 3 1/2 tbsp milk
- 2 tsp vanilla essence
Optional Cinnamon Sugar
- 1/2 cup sugar
- 1 tsp ground cinnamon
Instructions
- In a large bowl, stir together 2 cups all-purpose flour, 2 tbsp sugar, 4 1/2 tsp baking powder, and 1/4 tsp salt. Give it a good stir so the baking powder is evenly distributed.
- In a separate bowl or jug, beat 1 large egg into 1 cup milk.
- Pour the egg and milk mixture into the dry ingredients.
- Add 1/4 cup melted butter and stir with a wooden spoon until you have a smooth, thick dough. Don’t keep mixing once it comes together. The dough should be soft enough to scoop, but not runny. If yours seems unusually stiff, add a small splash of milk.
- Pour enough vegetable oil into a deep, heavy saucepan or deep fryer to give the donuts room to float. Heat the oil to 350⁰F (175⁰C).
- A thermometer really helps here because oil that’s too cool can leave the donuts greasy, while oil that’s too hot will brown the outside before the middle cooks.
- Using a teaspoon, carefully drop small portions of dough into the hot oil. Don’t overcrowd the pan.
- Fry for about 2 to 3 minutes per batch, turning the donuts often with a slotted spoon so they brown evenly on all sides.
- The donuts should be golden brown and feel light when lifted from the oil. If you’re unsure, cut one open. The centre should be cooked through, not wet or doughy.
- Transfer the cooked donuts to a paper towel-lined plate or tray to drain. Let them cool for a few minutes before glazing.
- Put 1 1/2 cups castor sugar in a bowl.
- Slowly stir in 3 1/2 tbsp milk, then add 2 tsp vanilla essence.
- Keep stirring until the glaze is smooth. For a thinner glaze, add up to 1 tbsp extra milk, a little at a time.
- Dip each slightly cooled donut into the vanilla glaze, turning it so the top is well coated. Place the donuts on a wire rack with something underneath to catch the drips. Let the glaze sit for a few minutes to set.
- Instead of glazing, combine 1/2 cup sugar with 1 tsp ground cinnamon. While the donuts are still warm, roll them in the cinnamon sugar until coated.
Notes
Prepared, tried, and tested by Rashida
