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.
If you use the quick yeast, do you eliminate the water?
Hi Jasmine,
You will need all of the liquids listed in the recipe. Just add the water with the milk, mix your yeast in with 1/2 of the flour and follow the rest of the recipe as written.
I hope you will find this information helpful.
Happy baking!
Carol
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