This quick donuts recipe comes together in only 15 min & is a great way to have fresh donuts on the table without spending hours prepping. Easy & delicious!
In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
In a separate bowl add the sugar, eggs, and nutmeg together and whisk to combine. Add the milk, butter, and vanilla extract and whisk to combine.
Slowly add the egg mixture to the flour mixture and stir with a wooden spoon until well combined, but don't over mix.
Heat 3 inches of oil in a dutch oven over medium-high heat until the oil reaches 350 degrees. Using two spoons, make a ball of batter about the size of a ping pong ball. Use one spoon to carefully scrape the dough ball from the other spoon into the hot oil. Repeat this 5 or 6 times and then fry the donuts until they are crispy and very brown on all sides, 3-6 minutes total. Be sure to adjust the temperature as needed to keep the oil temperature at 350 degrees.
Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet. Let the donuts drain while you repeat the process with the rest of the batter. Dust the donuts with powdered sugar and serve warm.
These are best eaten right after making.
Notes
For frying donuts, it's crucial to use an oil with a high smoke point to avoid any burnt flavors. Canola, vegetable, or peanut oil are all excellent choices as they handle high temperatures well, ensuring crispy, golden donuts without absorbing excess oil.
Maintaining the correct oil temperature (350°F) is key to achieving perfect donuts. Use a deep-frying thermometer to monitor the oil. If the temperature drops, the donuts may absorb extra oil and become soggy. If it's too high, they may burn on the outside before cooking through.
To ensure uniformity and ease while frying, use two spoons to shape your dough into smooth balls about the size of a ping pong ball. This method helps keep your hands clean and the donuts more uniform in size and shape, leading to even cooking.
Avoid overcrowding the pan when frying. Doing so can lower the oil's temperature rapidly, resulting in undercooked donuts. Fry in small batches, typically 5-6 at a time, to allow for consistent cooking and easy management of donut color and crispiness.
After frying, it's important to drain the excess oil by placing the donuts on a baking sheet lined with paper towels. This step ensures your donuts remain crisp and aren’t overly greasy. Let them drain for a few minutes before coating.
For best results, coat the donuts with powdered sugar while they are still slightly warm. The residual heat helps the sugar adhere better, creating a lovely, sweet crust. You might also consider setting up a coating station with powdered sugar in a shallow bowl for easy tossing and even coverage. Serving Suggestions