No FAIL DOUGHNUTS Recipe

Ingredients

• 0.5 cup Unsalted Butter (melted, not hot)
• 4 large Eggs (room temperature)
• 2 teaspoon Baking Powder
• 0.5 teaspoon Ground Nutmeg
• 1 teaspoon Salt
• 0.5 cup Granulated Sugar (adjust to 0.75‑1 cup for sweeter donuts)
• 1 cup Evaporated Milk (can substitute regular milk or pig milk (Cameroon))
• 3 cup All-Purpose Flour (sifted)
• as needed tablespoon Water (add only if batter is too stiff)
• 2 liter Vegetable Oil (neutral oil for deep frying)

Instructions

1. Measure and Prepare Ingredients

   Gather all ingredients. Melt the butter gently and set aside to cool slightly. Bring eggs to room temperature.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together baking powder, ground nutmeg, salt, and the sifted all‑purpose flour (reserve the sugar for the wet mix).

   Time: PT5M

3. Mix Wet Ingredients

   In a second bowl, whisk melted butter, eggs, evaporated milk, and granulated sugar until the sugar is fully dissolved and the mixture is smooth.

   Time: PT5M

4. Combine Wet and Dry, Adjust Texture

   Pour the wet mixture into the dry mixture. Stir gently until a uniform batter forms. If the batter feels too thick, add water one tablespoon at a time until it reaches a thick‑but‑pourable consistency (similar to pancake batter).

   Time: PT5M

5. Heat Oil and Test Temperature

   Fill the heavy‑bottom pot with enough oil to submerge the donuts (about 2‑3 inches). Heat over medium‑high heat. Drop a tiny piece of butter into the oil; if it sizzles slowly and turns golden after 2‑3 seconds, the oil is around 350°F and ready.

   Time: PT5M

   Temperature: 350°F

6. Deep Fry Donuts

   Scoop batter with a spoon and gently drop it into the hot oil. Fry for 2‑3 minutes per side, turning once, until the donuts are golden brown and puffed. Stir the oil occasionally to keep the temperature even and avoid overcrowding.

   Time: PT7M

   Temperature: 350°F

7. Drain and Cool

   Using a slotted spoon, remove the donuts and place them on paper towels to drain excess oil. Transfer to a cooling rack to finish crisping the exterior.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

9 g

Fiber

0.5 g