German Drop Donuts are just soooo delish AND easy to make!! My mom would make these on the weekends when I was younger, and they were always a hit at our house. Be warned — you won’t be able to eat just one.
Even though my mom used a spoon to drop the dough in the oil, I wanted a slightly cleaner method. Instead of a spoon, I use a Ziploc plastic bag for the dough, piping it into the hot oil in small sections and cutting the dough with a pair of kitchen scissors just above the oil. This allows a more consistent size and less splashing for me.
You can, of course, make this dough in a mixing bowl, dropping the dough by the spoonful into the hot oil.
One of the cool aspects of this recipe is the automatic flipping of each donut!! I mean, how cool is that? When your oil is the right temperature, the ball of dough will turn over when it is ready. I’m not sure why, but it works! Have tongs ready for those rogue donuts, as some may be lazy and enjoying the hot oil treatment too much to flip.
German Drop Donuts Recipe
- Deep pot
- Paper towel
- Cooling rack or pan
- Measuring cups and spoons
- Gallon-size plastic Ziploc or similar bag
- Mixing bowl that fits gallon bag
- Kitchen scissors
- Vegetable oil (for deep frying), amount depends on pot size
- 2 cups of flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg (or more to taste)
- 1 cup buttermilk (or 1 cup whole milk + 1 tablespoon lemon juice, stirred; let stand 5-10 minutes)
- 1 egg
- For coating: 1/3 cup sugar + 1/2 tsp or more cinnamon, to taste
Makes 8-12, depending on size
- Fill deep pot 3/4 full with vegetable oil. Heat oil on medium heat. Be careful to keep oil from getting too hot or your donuts will overbrown.
- In the plastic bag, add all dry ingredients together. Close tightly and shake the bag well to mix. Alternatively, mix in bowl.
- Open bag and add buttermilk / buttermilk substitute and egg. Close and mix. Alternatively, mix in bowl.
- With empty mixing bowl nearby, take the bag and cut off the tip to form approximately a 1″ opening or just larger than the size of a quarter.
- Use the bag to “pipe” 1.5 to 2-inch long pieces of dough into the oil, cutting the dough with the scissors to gently drop it into the oil. Alternatively, drop by the spoonful into the oil.
- Cook until golden brown. Using tongs, remove and allow extra oil to drain onto paper towel on rack.
- Allow to cool slightly.
- Roll in cinnamon and sugar mixture, and serve with ice-cold milk!
Questions? Comments? Suggestions? Post below!