These quick and easy buttermilk drop donuts are crispy and fluffy, fried to golden perfection, then rolled in cinnamon sugar for the ultimate warm, cake-style treat.
As we enter the cozy seasons, there’s nothing quite like freshly fried donuts on a cloudy day.
These easy drop donuts couldn’t be simpler: there’s no yeast involved, no rising or rolling, no stand mixer required.
As you get more familiar with the recipe, you’ll quickly realize that surprisingly you don’t need a precise recipe. Don’t tell anyone, but most of the time I just eyeball everything.
That doesn’t mean they’ll always come out perfect, but there’s plenty of room for error. Deliciously soft, they have a doughy center, and a crisp exterior.
How to make buttermilk donut holes
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the eggs, buttermilk, vanilla, and melted butter. Fold the wet ingredients into the dry, but don’t over mix.
Overmixing develops gluten, which will make the donut holes tough instead of melt-in-your-mouth tender.
The shape and roundness of the donut holes vary depending on what tools you use. If you don’t have a small cookie scoop, use two spoons to form the batter into mounds. This technique works perfectly fine!
How to Deep-Fry Safely
Deep frying can be a little daunting, but it’s nothing to worry about. Use a wide, sturdy pan and fill it with about 2 inches of vegetable oil.
Don’t fill the pan with too much oil as it may bubble up when the batter is added, and could spill over. Use vegetable oil because they have a high smoke point. That means the oil can be heated before it smokes and burns.
If you have a food thermometer, heat the oil to about 355F or 180C. If you don’t have a thermometer, test the oil by dropping a small scoop of batter into the oil. It should brown in 30-40 seconds when the oil is at a moderate heat.
Before you start frying, stir together granulated sugar and cinnamon in a shallow bowl so you can roll the donuts as soon as they come out of the oil.
The wet oil on the outside of the donut acts like glue, pulling in a much thicker, crispier layer of cinnamon sugar than a dry donut would.
Fry about 6 donut holes at a time, but don’t over crowd the pan, as they expand when fried. Fry them for about 2 minutes per side, or until they are golden brown.
Use a slotted spoon to transfer the donuts directly into the cinnamon sugar bowl. Gently roll to coat. After a few batches, the sugar will start to clump up and turn pasty from the oil heat and moisture.
Just add more fresh cinnamon sugar as needed if the clumping happens.
If you make these Buttermilk Drop Donuts please be sure to leave a comment! I’d love to hear from you.
More Donut & Cinnamon Recipes
Lemon And Ricotta Donuts: Crispy outside, tender inside, and a general fluffiness, these easy drop donuts are a real treat.
Orange Cardamom Brioche Donuts: A buttery, brioche-style fried donut, these donuts are rich but not overly sweet, scented with citrus zest and warm spice, and finished with a simple glaze that ties everything together.
Pumpkin Donut Holes: Crisp on the edges, soft in the middle, and rolled in cinnamon sugar, they’re like pumpkin bread – only easier, faster, and with no yeast or waiting around.
Cinnamon Sugar Scones: This simple recipe yields scones that are light and tender on the inside, golden and crispy on the outside. A lovely fall or winter treat.
Buttermilk Drop Donuts
Ingredients
- vegetable oil, as needed for frying
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup buttermilk
- 1 tsp vanilla
- ¼ cup unsalted butter, melted
- 1 large egg
For the Cinnamon Sugar:
- ½ cup granulated sugar
- 2 tbsp cinnamon
Instructions
- Make the cinnamon sugar: In a shallow bowl, add the sugar and cinnamon and mix until combined. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vanilla, melted butter, and egg until combined.
- Using a whisk or rubber spatula, fold the wet ingredients into the flour mixture just until combined.
- Add the vegetable oil to a large, heavy-bottomed pan. (There should be about 2 inches of oil in the pan, do not overfill the pan.) If using a thermometer, attach it to the pan and begin heating the oil over medium heat to 350ºF.
- Using a small cookie scoop or a tablespoon, drop scoops of batter into the oil, careful not to overcrowd the pan.
- Fry the donuts, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the donuts directly into the cinnamon sugar bowl.
- Roll to coat, adding more cinnamon sugar as needed. Transfer to a serving plate and serve.
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