Makes 8 buttermilk drops (Can double the recipe to make up to 16 total)
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (For icing)
Salted butter (For batter)
1 large egg (Room temp)
Buttermilk (Room temp)
Whole milk (Room temp)
Vegetable or canola oil
Vanilla extract
Butter extract
Almond extract
Cake batter extract
Cinnamon
Nutmeg
Confectioners’ sugar
Tools you’ll need
4-quart pot or deep fryer
Thermometer (If using a 4-quart pot)
Mesh straining spoon or stainless steel slotted spoon
Large ice cream scoop
Cooling rack with an 11 by 17-inch baking pan underneath it
Preparation of ingredients
Dry ingredients
Step 1- Sift 1 and 1/2 cups all-purpose flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 2- Add 1/3 cup buttermilk (Room temp), 1/4 cup whole milk (Room temp), 3 tablespoons melted salted butter, 1 large egg (Room temp), 2 teaspoons vanilla extract, 1 teaspoon butter extract, 1/2 teaspoon almond extract, and 1/4 teaspoon cake batter extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined.
Assembling the cake batter
Step 3- Pour the wet ingredients into the bowl with the dry ingredients and stir all ingredients together with a large sturdy spoon until combined. The batter will the slightly lumpy and thick, that is normal.
If you have a 4-quart pot preheat you fire to medium heat. If you have a deep fryer set it to 350 degrees F.
Step 4- Add 48 FL ounces of canola or vegetable oil into a medium-sized 4 quart pot. If you have a deep fryer, add the amount of oil according to your deep fryer’s instructional manual to determine how much oil to add. Let the oil get hot until it reaches a temperature of 350 degrees F.
Note- Make sure you have a cooling rack with an 11 by 17-inch baking pan ready before frying your buttermilk drops.
Scooping and frying the buttermilk drops
Note- You must be quick with scooping the right amount of the batter and dropping it into the hot oil as quickly as possible. Fry only 4 buttermilk drops at a time. Do not overcrowd the pot or deep fryer. The buttermilk drops will turn on their own during the frying process. If you fry too many buttermilk drops at a time, they will not turn on their own.
Step 5- Scoop up 2.7 ounces in weight of the buttermilk cake batter with the ice cream scoop and quickly drop the batter into the hot oil. Remember to fry only 4 at a time. Let the buttermilk drops fry for 6 to 8 minutes. The buttermilk drops will turn on their own during the frying process so there’s no need to turn them manually.
Step 6- Remove the buttermilk drops from the hot oil using a mesh straining spoon or a stainless steel slotted spoon. Wait a few seconds to allow some of the oil to drain back into the pot. Transfer the buttermilk drops onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let the buttermilk drops cool for 10 minutes.
Making the glaze
Step 7- Add 1 and 1/2 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 4 tablespoons warm whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, and 1/4 teaspoon almond extract into a medium-sized bowl. Stir all ingredients together until the icing is creamy and smooth with no visable lumps.
Coating the buttermilk drops
Step 8- Add the buttermilk drops 2 at a time into the icing. Move the buttermilk drops around in the icing until the entire buttermilk drop is coated with the icing. Remove the buttermilk drop out of the icing and shake it to remove some of the icing as you want a light coating. From there Transfer the buttermilk drops onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let the icing set for 10 to 12 minutes and after that the buttermilk drops are ready to be served.
YouTube instructional video
