A Tradition in Family Baking

Batterway Drop Doughnuts

Batterway Drop Doughnuts
This recipe makes 4 dozen doughnuts
  • 4+1/2 tsp Active Dry Yeast
  • ½ cup Water
  • ¾ cup Milk
  • ¼ cup Sugar
  • 1 tsp Salt
  • ⅓ cup Shortening, soft
  • ½ tsp Mace
  • ½ tsp Nutmeg
  • 3+1/4 cups Bread Flour
  • 2 Eggs
  1. Have water and milk at 110°-115°F and all other ingredients at room temperature.

  2. Dissolve the yeast in the warm water. Pour milk over sugar, salt, shortening and spices in a large bowl. Stir until slightly cooled. Add ½ the flour, the yeast mixture, and eggs. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the flour and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...30 minutes.

  3. Beat down raised batter in about 25 strokes. Let rest while fat is heating to 350°-375°F. (To test, a 1-inch cube of bread browns in 60 seconds.) Drop batter from teaspoon into hot fat. Turn when edges show color, frying until golden brown...about 1 to 1-1/2 minutes on each side. Drain on absorbent paper, near warm place. Roll in sugar while still warm.

  4. For delicious donuts:
  5. (1) Have fat 1½ to 2 -inches deep in heavy pan for shallow fat frying.
  6. (2) Keep temperature at 350°- 375°F. Too hot fat forms crust before doughnuts cook through; too cool fat means doughnuts will soak up fat.

  7. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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