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Batterway Drop Doughnuts
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INGREDIENTS
This recipe makes 4 dozen
| Active Dry Yeast | 4+1/2 tsp |
| Water | 1/2 cup |
| Milk | 3/4 cup |
| Sugar | 1/4 cup |
| Salt | 1 tsp |
| Shortening, soft | 1/3 cup |
| Mace | 1/2 tsp |
| Nutmeg | 1/2 tsp |
| Bread Flour | 3+1/4 cups |
| Egg | 2 |
DIRECTIONS
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 1/2 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 battter 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 inot hot fat. Turn when edges show color, frying until golden brown...about 1 to 1-1/2 minutes on each side. Drain on absorbant paper, near warm place. Roll in sugar while still warm.
For delicious donuts:
1. Have fat 1+1/2 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) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.