COCONUT BUTTERMILK DROPS

LEVEL: ModerateYIELD: 25 doughnuts




Ingredients

* 2 c. all-purpose flour

* 2 tbsp. all-purpose flour

* ¾ tbsp. salt

* 1 tsp. baking powder

* ½ tsp. baking soda

* ¾ tsp. fresh-grated nutmeg

* ½ c. sugar

* 2 tbsp. sugar

* 2 large eggs

* 1 c. Buttermilk

* 5 tbsp. butter

* ½ c. apricot preserves

* 1½ c. shredded, sweetened coconut

* 4 c. vegetable oil

Directions

1. Make the dough: Combine the flour, salt, baking powder, baking soda, nutmeg, and sugar in a large bowl. Whisk the egg, buttermilk, and butter together in a small bowl and stir it into flour mixture until combined.

2. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 370°F. Drop heaping tablespoons of batter, about six doughnuts at a time, into the oil and cook until golden all over -- 4 to 5 minutes. Remove doughnuts with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts. Let cool on a wire rack.

3. Glaze the doughnuts: Brush warm doughnuts with the apricot preserves and roll in the shredded coconut. Serve immediately.