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
- Have water and milk at 110°-115°F and all other ingredients at room temperature.
- 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.
- 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.
- For delicious donuts:
- (1) Have fat 1½ to 2 -inches deep in heavy pan for shallow fat frying.
- (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.
- *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.