Batterway Drop Doughnuts
Easy, no knead bite-sized fried yeast doughnuts.
Yield: 4 dozen doughnut holes
Ingredients
- One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- ½ cup water
- ¾ cup milk
- ¼ cup sugar
- 1 tsp salt
- ⅓ cup shortening, softened
- ½ tsp mace
- ½ tsp nutmeg
- 3¼ cups all-purpose flour, divided
- 2 eggs
- Oil for frying
- Granulated sugar for coating
Instructions
- 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. 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 or dough whisk until smooth, 1 to 1½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 30 minutes.
- Beat down raised batter in about 25 strokes. Let rest while oil is heating to 350°-375°F. (Use a candy thermometer.) Drop batter from teaspoon or small cookie scoop into hot fat*. Turn when edges show color, frying until golden brown, about 1 to 1½ minutes on each side. Using slotted spoon, set on paper towel to drain. Roll in sugar while still warm.
- Recipe featured at The Yooper Girl.
Notes
*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.
Have fat 1½ to 2 -inches deep in heavy pan for shallow fat frying.
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.
Have fat 1½ to 2 -inches deep in heavy pan for shallow fat frying.
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.
With the popularity of Air”Fryers”, is there any way to modify this recipe to work with one?
Hi Ramon,
I have not used an Air Fryer. Give it a try and let us know how they turn out!
Happy baking (or air-frying)!
Carol
I really Loved to make bread and doughnut from REDSTARYEAST