Cinnamon Doughnut Drops
Source of Recipe
The Pilsbury Cookbook 1989 (Wholesale Warehouse Edition)
Recipe Introduction
I'd like to thank Alton Brown for giving me the idea of the cooling rack over the cookie tray so these did not turn out soggy.
In a large bowl, combine 1 1/2 c. all purpose flour, 1/3 c. sugar, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg.
In a small bowl, mix together 1/2 c. milk, 2 TBSP canola oil, 1/2 tsp. vanilla, 1 egg slightly beaten.
Pour wet ingredients into dry ingredients and mix with a fork just until dry ingredients are moistened.
In a large saucepan, heat 2 to 3 inches oil to 375F. Use medium to medium low heat for this.
On a cookie sheet place some paper towels and over those place a cookie cooling rack.
Drop dough by teaspoonfulls into hot oil, 5 to 6 at a time. Fry doughnut drops about 1 minute on each side until deep golden brown.
Drain on the rack.
In a small bowl mix 1/2 c. sugar and 1 tsp.cinnamon. Roll warm doughnut balls in the sugar mixture.
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