No “Knead” To Knead These Drop Doughnuts!
It’s 9:04pm and this is my quiet moment for writing whilst my precocious 6yo sleeps. The world is quiet and here I am writing food puns in a blogpost title. 😆 But hand on my chest, these drop doughnuts absolutely don’t require any yeast or rolling out and you’re sure to be done within 30minutes from start to finish. A few weeks back i was reminiscing how Ghanaian party snacks have evolved over time. The party snack champions in the 90’s used to be drop doughnuts, curly long flour crisps and groundnuts. Where did these disappear to? It must be brought back at all cost!
Hence I woke up late Sunday morning after spending the entire Saturday at my cousin’s traditional wedding ceremony all the way up in Akropong hills. What a beautiful ceremony it was!! Do you ever wake up late with a particular craving? Mine were these drop doughnuts which by hook or crook I had to make despite never making any before! But ChatGPT seemed to understand this Mama’s needs and a few taps in the app and I got a recipe which I had to customize. The doughnuts came out so well-behaved and pretty! Pretty delicious if you know what I mean. School also re-opened this week and making these scrumptious donuts made for an excellent lunchbox item!
Enough prattling from me. To make these drop doughnuts you basically need the same ingredients as pancakes but in different measurements of course.
Prep Time: 10mins Cooking Time: 5-8 minutes Total time: 18minutes
Ingredients
Dry Ingredients
2 cups of flour
5 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
Wet Ingredients
1 egg
3/4cup milk (add more by a tablespoon if too thick)
2 tablespoon olive oil/vegetable oil
vanilla (if preferred)
Mix flour, baking powder, sugar, grated nutmeg together in a glass bowl till well combined.
Mix in milk, oil and egg till a thick batter forms. If batter is too thick, lighten it with a tablespoon of milk at a time. Mixture should have some hold yet be able to fall off spoon easily.
Grab an ice-cream scoop or any scoop-like spoon. Dip it in oil to prevent batter from sticking to it for an easy drop into the oil.
Heat a deep frying pan with 2” vegetable oil. Use a toothpick to check if it’s hot. You’ll notice bubbles on the sides of the stick, that’s a good indication that it’s hot enough.
Scoop half the size of the scoop and drop into the oil gently.
Gently turn over to the other side to allow to brown. Sometimes they do flip over themselves! Tap each one for doneness with a fork and the hollow sound is your sign that it’s ready.
Drain on a kitchen towel.
Serve warm.
These are fragrant, not too sweet, light crunch on the outside but pillowy soft on the inside as a doughnut should be. The nutmeg was ever so subtle and I am glad i used only that for flavouring. But you can use cinnamon or vanilla for extra-flavour. Enjoy these on their own, add them to your children’s snack boxes or enjoy with Hausa Koko! Yum!
Here’s the YouTube video to the recipe. Please don’t forget to like, share and subscribe to support me. Thank you.
