Spiced Doughnut Drops Recipes

EASY "DROP" DOUGHNUTS

Steps:

• Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
• Add oil, milk, egg and vanilla and mix well.
• Heat oil to (?) degrees. Drop by spoon into hot oil.
• Fry until light brown on both sides turning once.
• Drain well on paper towels or brown paper bag.
• Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.

SPICE BALLS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
• In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
• In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

CINNAMON-SPICED DOUGHNUTS

Steps:

• Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
• In a small bowl, beat the egg with the water.
• In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
• On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
• Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
• Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
• Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

SPICED CAKE DOUGHNUTS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. , Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours. , On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles.

DROP DOUGHNUTS

Steps:

• Sift together dry ingredients.
• Mix together wet ingredients and incorporate into dry. Stir until smooth.
• Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
• Remove and drain.
• Roll in cinnamon sugar while still warm and serve.

BAKED SPICED CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
• Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
• Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
• Spoon batter into the prepared pan, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
• Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.

AIR FRYER CINNAMON SPICE DONUT DROPS

Steps:

• Whisk together flour, sugar, spices, baking powder, and salt in a medium bowl.
• Cut the butter into small pieces and cut the butter into flour mixture using a pastry cutter. It should look like course cornmeal.
• Add the milk, and mix until dough forms a ball.
• On a floured surface, knead dough until smooth.
• Roll out 18 dough balls.
• Spray the bottom tray in air fryer with cooking spray to thoroughly coat.
• Place half the dough balls into the air fryer, keeping them spaced apart.
• Spray the donut drops with cooking spray and cook in air fryer for 10 minutes at 350 degrees F, or until they are puffed up and golden.
• Remove from air fryer to wire rack and allow to cool slightly. You can eat them as is, or continue with step 10.
• While the donut drops are still warm, dip the balls into melted butter and then roll in cinnamon sugar. Allow to cool completely and enjoy!

BUTTERMILK NUTMEG DROP DOUGHNUTS

Steps:

• Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
• Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough.
• Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
• Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.