Quick drop doughnuts

Name: Quick drop doughnuts
Ingredients: 4 eggs; 4 tablespoons sugar; 500 ml milk; 2 packets vanilla sugar; 1 ampoule vanilla essence (10 ml); 5 g grated lemon zest; 1 packet baking powder (10 g); 400 g flour; 1000 ml sunflower oil; 20 g powdered sugar

Dessert - Quick drop doughnuts by Paulica F. - Recipia

The oil being hot enough is what keeps quick drop doughnuts golden and lets them cook in just a few minutes. The batter made with eggs, milk and flour is spooned into the oil and fried in batches, with a soft middle and browned edges. I look for fine flour, and I like the batter thick, so it falls slowly off the spoon. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 6. Approximately 450 kcal and 14 g of protein per serving.

Ingredients

4 eggs
4 tablespoons sugar
500 ml milk
2 packets vanilla sugar
1 ampoule vanilla essence (10 ml)
5 g grated lemon zest
1 packet baking powder (10 g)
400 g flour
1000 ml sunflower oil
20 g powdered sugar

Preparation

1. Beat the eggs with the sugar until smooth. 2. Pour in the milk, then stir in the vanilla sugar, vanilla essence and grated lemon zest. Mix in the baking powder and flour; the batter should fall thickly off the spoon. 3. Heat the oil in a deep pot for about 5 minutes, until it reaches 170°C. 4. Spoon the batter into the oil in batches and fry each batch for 2-3 minutes in total, turning it once. Frying takes about 15 minutes; take them out when they’re browned on both sides. 5. Set them on paper towels, then dust with powdered sugar.

Notes

You can swap the lemon zest for 1 teaspoon of finely grated orange zest; the batter contains gluten, eggs and dairy. I keep the drop doughnuts in a container in the fridge for up to 3 days, though they’re better on the day they’re fried. I serve them with black tea; the texture is somewhere between a doughnut and a thicker pancake. If the batter seems very runny, add 1 tablespoon of flour at a time. Larger batches need more time to fry. I don’t rush heating the oil and wait for it to reach 170°C before frying the first batch.