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Prep 10 mins
Cook 15 mins
This is a really sweet donut recipe that makes plenty, if you're not a sweet person, reduce the milk and sugar.
- Combine butter, sugar and egg yolks.
- Add milk, vanilla, and lemon juice.
- Sift together flour, baking powder, salt and nutmeg.
- Add to the wet ingredients and mix well.
- Drop by teaspoon into hot cooking oil.
- Turn as browning.
- Drain on paper towels.
- Dust with granulated or powdered sugar when almost cooled.
I thought these were quite good. Mine turned out like cake donuts. I think the batter ended up thicker than what it should have been but I'm not really sure. I also would have appreciated some indication of how hot to get the oil. I burnt the first few on one side. They cooked pretty fast.
These looked good and I wanted to serve them with http://www.recipezaar.com/recipe/Fried-Strawberries-60328. I mixed it up as specified except that I used a Gluten free flour mix and xanthum gum--that could be the problem but I don't think so I have made other donut and funnel cake recipes using the same flour and not had any trouble. The dough was strange almost elastic and a little like that cornstarch and water mixture from middle school science. When we tried to fry them the dough just sort of bubble apart. I hate wasting anything so we tried to roll them in flour with the same results then we dipped them in egg wash and rolled them in cookie crumbs same result, finally we rolled them in to balls and baked at 400 f for about 7 minutes the results we a crisp sweet shortbreadish cookie. As a cookie they probably got a 4 but it just didn't work out as doughnuts.
the dough smelled wonderful, and I couldn't wait to taste them. But they didn't hold up in the oil, they fell apart as they browned and didn't cook all the way through. Maybe I did something wrong? The oil was the right temp.