Drop Doughnuts
Indulge in the delightful simplicity of drop doughnuts, a sweet treat that combines the warm spices of cinnamon and nutmeg with a rich, fluffy texture. Perfect for breakfast or as a snack, these doughnuts are sure to please anyone with a sweet tooth.
Ingredients
Instructions
- Sift flour and measure in baking soda, salt, cinnamon, and nutmeg.
- Combine shortening, egg, sugar, and sour milk.
- Add sifted dry ingredients to the wet mixture.
- Use sufficient extra flour to make a stiff drop batter.
- Drop by teaspoonfuls into 365°F fat.
- Fry until golden brown.
Tips & Substitutions
For a lighter doughnut, ensure your sour milk is fresh and at room temperature. If you don’t have sour milk, you can substitute with buttermilk or add a tablespoon of vinegar to regular milk. Adjust the flour as needed for the right batter consistency; it should be thick but still droppable. Adding a pinch of vanilla can enhance the flavor.
Serving Suggestions
Serve these drop doughnuts warm and dusted with powdered sugar or cinnamon sugar for a delightful touch. They pair beautifully with coffee or hot cocoa for a cozy treat. Consider serving them alongside fruit preserves or a scoop of ice cream for a decadent dessert experience.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to regain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Drop Doughnuts contains roughly 103 calories, with 1g protein, 17g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can make sour milk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about 5-10 minutes. This will mimic the tangy flavor of sour milk, giving your doughnuts the right taste and texture.
What can I do if my batter is too runny?
If your batter is too runny, gradually add more flour, a tablespoon at a time, until you achieve a thick drop batter consistency. Be cautious not to overmix, as this can lead to tougher doughnuts. The goal is to have the batter hold its shape when dropped into the hot oil.
How do I know when the doughnuts are done frying?
Doughnuts are done frying when they turn a golden brown color and float to the surface of the oil. You can test the oil temperature with a small drop of batter; it should sizzle and rise immediately. Use a slotted spoon to remove them and allow them to drain on paper towels.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).