Grandma's Fluffy Cinnamon Sugar Drop Doughnuts

Grandma's Fluffy Batter

• 2 whole medium eggs
• 1 cup granulated sugar (180g)
• 1 cup lukewarm whole milk (240ml)
• 2 and 1/2 cups all-purpose flour (350g)
• 1 tablespoon baking powder (15g)
• 1 tiny pinch of fine salt
• Neutral cooking oil for deep frying

Cinnamon Sugar Dusting

• 3 tablespoons granulated or superfine sugar
• 1 level tablespoon ground cinnamon

Whisking the Batter

1. 1

   In a deep mixing bowl, whisk eggs with sugar and salt for 1 minute until lightly frothy.

2. 2

   Whisk in the milk until combined.

3. 3

   Gradually add flour, stirring gently with a whisk or spoon until a smooth, velvety, ribbon-like batter forms without lumps.

4. 4

   Gently fold in the baking powder just until fully incorporated.

Frying to Golden Crispness

1. 5

   Heat about 2.5 inches of oil in a heavy-bottom saucepan over medium heat (target 170°C / 340°F). Test with a small drop of batter: it should sink halfway and float up bubbling in 2 seconds.

2. 6

   Using two spoons, scoop a half-tablespoon dollop of batter with one spoon and nudge it into the oil with the second spoon.

3. 7

   Fry in small batches so oil temperature remains steady. The doughnuts will naturally puff, turn golden, and rotate themselves as they cook through.

4. 8

   Remove with a slotted spoon and drain immediately on paper towels.

5. 9

   Roll while still hot in the cinnamon sugar mixture and serve immediately alongside fresh hot coffee.