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These delightful little donut drops are easy to make, and they have the added benefit of being really tasty, particularly when it’s cold outside. Not the fanciest donut we make by far, but we make these sometimes when time is of the essence, and particularly if there aren’t any other treats in the house.
Ingredients
Wet
2 eggs, beaten
1⁄2 cup whole milk (2% will do in a pinch)
1⁄2 cup sugar, granulated white
Dry
1 1⁄2 cups flour (All-purpose unbleached is our first choice.)
1 teaspoon nutmeg
1 teaspoon baking powder
1 dash of salt
Directions
Beat the eggs together in a large mixing bowl, and then add the milk and sugar, stirring well. Set this aside, and in another bowl, sift together the flour, nutmeg, baking powder, and salt. Add the dry ingredients to the wet, stirring thoroughly. Use a small cookie scoop or two tablespoons to add the batter to 375°F canola oil, cooking for 2 to 3 minutes per side and turning the balls halfway through. These can be dusted with powdered sugar, iced, or slathered with jelly, jam, or my favorite, apple butter, or even better, pumpkin butter.
Yield: 10–12 drops