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No Knead Drop Doughnuts

Easy, no knead bite-sized fried yeast doughnuts.
Batterway Drop Doughnuts
Yield 4 dozen doughnut holes


  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup water (110-115°F)
  • 3/4 cup milk (110-115°F)
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/3 cup shortening (softened)
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground nutmeg
  • 3 1/4 cups all-purpose flour (divided)
  • 2 large eggs (room temperature)
  • Vegetable oil for frying
  • Granulated sugar for coating


  • In a stand mixer bowl, dissolve the yeast in the warm water; let sit 5 minutes. Add warm milk, sugar, salt, shortening and spices. Using a paddle attachment, mix to combine. Add 1 1/2 cups flour and eggs. Beat 2 minutes medium speed until smooth. Add the remaining the flour; mix until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 30 minutes.
    (For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • In heavy pot, fill with 2 inches of vegetable oil; heat to 350-375°F. Use a candy thermometer to check temperature.
  • Beat down raised batter in about 25 strokes. Drop batter from teaspoon or small cookie scoop into hot oil (see note). Using a slotted spoon, flip doughnuts when edges show color, frying until golden brown, about 1 to 1 1/2 minutes on each side. Set on paper towel to drain. Roll in sugar while still warm.


When scooping doughnuts into fryer, keep hands moist with water, or spray hands with baking pan spray to help prevent dough from sticking to hands. If using a cookie scoop, dip scoop in water before scooping dough.
Keep temperature at 350°- 375°F. Too hot fat forms crust before doughnuts cook through; too cool fat means doughnuts will soak up fat.
Photo by The Yooper Girl.