Recipes > No Knead Drop Doughnuts Find A Store No Knead Drop Doughnuts Easy, no knead bite-sized fried yeast doughnuts. Yield 4 dozen doughnut holes Print Recipe Pin Recipe 1 Reviews Ingredients1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1/2 cup water (110-115°F)3/4 cup milk (110-115°F)1/4 cup granulated sugar1 teaspoon table salt1/3 cup shortening (softened)1/2 teaspoon mace1/2 teaspoon ground nutmeg3 1/4 cups all-purpose flour (divided)2 large eggs (room temperature)Vegetable oil for fryingGranulated sugar for coating InstructionsIn 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. NotesWhen 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. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
