"These are very easy and quick to make. To make them even faster, you can make the dough the night before, cover and store in refrigerator overnight. That way in the morning all you have to do is heat your oil, cook and serve. Look like small puffed doughnut holes. I like them tossed in a plastic bag with cinnamon and sugar." — MARY AUSTIN
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vegetable oil for frying
2 1/4 cups
egg, lightly beaten
I never liked cake doughnuts but since I had a pot of oil to use I decided to try this recipe. These are the lightest cake doughnuts I've ever made. We LOVE them! I used pumpkin pie spice and cinnamon in mine. After mixing I let the dough sit in the bowl for 15 minutes before deep frying so the BP could work. The dough was nice and puffy even raw. Instead of dropping spoonfulls in the hot oil I wet my fingertips slightly and gently pulled the dough flat-ish. Much easier to cook this way. Not only do they stay turned over when you turn them, but you can be sure the insides won't be doughy like fat golf balls can be. I dipped them in a very thin glaze. I've already eaten 4!
liked them, but not really donuts. Would probably make a good cake though.
This is the first time that I ever made doughnuts or deep fried ANYTHING. I didn't have a thermometer so I was a little nervous about the oil temperature. I found a couple tips: put a wooden handle in the oil and when bubbles come off of it the oil is ready to go. Make sure that you increase the temperature slowly so you find the minimum temp. at which this happens. It took a little adjusting but it was fairly easy. Also, test a cube of bread...it should brown in about 2 min. I didn't use this method as it didn't seem very logical because bread is dry. I followed the recipe almost exactly (I substituted pumpkin pie spice for the mace) and found it a little sticky to form into balls, but they tasted so good that I am hesitant to change anything. Make sure that your ball sizes are close to a teaspoon or slightly smaller; they puff in the oil. Basically, these were a cinch to make, quick, and tasted delicious! Thanks for an easy recipe!!
I made these the other day when I had a craving for spice donuts. I used cider instead of milk and they came out great.
These were so easy and great! I made the dough the night before and left it in the fridge.
I rolled the dough into small balls before frying, and they all came out looking uniform and perfect. I coated some in cinnamon sugar, and some with the glaze from the Crispy Creamy Doughnuts (also on this website). They were fantastic!
**NOTE**--I kept a close watch on the thermometer, and these cooked PERFECTLY at 370-375 degrees. Thanks Mary for a great recipe! Everyone loved them!!
I was looking for a drop dougnut recipe, in order to make apple fritters. The dough was a bit too thick for a drop recipe. Next time, I will add a bit more milk. I chopped up two apples and mixed into this recipe for the apple fritters. My family loved them.
Tasty! But didnt hold their shape well... I think I'll need to use more milk next time. But easy and fast to make for that donut craving! Here's a hint: if you're deep frying them on the stove top... make sure you do a couple test runs... because they can brown fast. I found MED-LOW was the best for cooking them.
So good! Left out the mace, since I had none, and rolled them in cinnamon-sugar while still warm. My kids and husband loved them. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
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