Cinnamon Drop Doughnuts Recipes

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.

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
• Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!

Steps:

• In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°.
• Combine pancake mix, 2 tablespoons sugar, water and egg.
• Stir just until pancake mix is moistened.
• Drop from a teaspoon into hot fat. .
• Brown on both sides, then drain on paper towels.
• Blend sugar and cinnamon together in plastic or paper bag. .
• Add a few doughnuts at a time; shake to coat. Serve warm.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick). , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter a few at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

Steps:

• Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.
• Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour.
• Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.

Steps:

• In a large saucepan, heat 2 to 3 inches of vegetable oil to 375 degrees.
• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
• Now stir in the milk, vegetable oil, vanilla extract, and the egg with a fork, just until the dry ingredients are moistened.
• Drop by teaspoonfuls into the hot oil (375 degrees), 5 to 6 at a time.
• Fry doughnut drops 1 to 1-1/2 minutes on each side, until they're a deep golden brown. Then place on paper towels.
• In another bowl mix together, the 1/2 cup of sugar and 1 teaspoon ground cinnamon.
• Now roll the warm doughnut balls in the sugar cinnamon mixture.
• This should make 29 to 30 doughnut balls.
• To make Pumpkin Doughnut Drops: Decrease milk to 1/4 cup, and add a 1/2 cup of canned pumpkin, and a 1/4 teaspoon of ground ginger.
• *Note: Self-rising flour is not recommended to use in the recipe. - High Altitude - About 3500 Feet: Decrease baking powder to 1-1/2 teaspoons; increase milk to 1/2 cup plus 2 Tablespoons. Reduce vegetable oil temperature to 360 degrees.