AFRICAN DOUGHNUT (DROP DOUGHNUT)

African Doughnut (Drop Doughnut) – a 15-minute African Doughnut recipe that is crunchy on the outside and pillowy soft on the inside. Packed with flavor bite-sized treats!
Sure, it takes time and forethought into making classic doughnuts, and if you are pressed for time. You just don’t want to go through that process. Rest assured these may just qualify as the ultimate convenient doughnut -you can still get your doughnut fix, in less than 15 minutes. Assuming you are just like me and can’t wait …. you eat while you are cooking. Well if you don’t, trust me, you will with these crunchy, pillowy treats.
In America, these doughnuts are call drop doughnuts and is classified as a breakfast food. In some parts of Africa, it is referred to as doughnuts, but when you are in the U.S, you have to be specific about its name – African doughnuts.
These African doughnuts were introduced to Africa by European setters along with a variety of sumptuous desserts, snacks. They taste great- crunchy on the outside pillowy soft on the inside with a hint of nutmeg and orange. In Africa, they are party food , although they are now being sold on every street corner throughout various parts of the continent in one disguise or another.
After frying the doughnuts you can toss them in cinnamon sugar if desired or just sprinkle powder sugar. Personally, I feel it taste just fine without the additional sugar.

YOU’LL NEED:

2 C. sifted flour
1⁄3 C. sugar
3 Tsp. baking powder
1⁄2 Tsp. salt
1 Egg, slightly beaten
3⁄4 C. milk
3 Tbsp. oil
Additional oil (for frying)

HOW TO MAKE:

1-Sift together dry ingredients.
2-Mix together wet ingredients and incorporate into dry. Stir until smooth.
3-Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides. Remove and drain.
4-Roll in cinnamon sugar while still warm and serve.

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