Monsters

Monsters are the lazy baker’s donut, and that’s a compliment. Instead of rolling, cutting, and proofing dough, you mix up a sticky yeast batter, let it sit for 10 minutes, and drop spoonfuls straight into hot oil. They puff up into golden, irregular balls with crispy outsides and soft, airy insides, then get rolled in sugar while still warm.

The 10-minute rest after mixing isn’t a full proof. The yeast barely gets going, but it produces just enough gas to lighten the batter so the finished monsters are tender rather than dense. The real leavening happens in the hot oil, where the heat causes the yeast and the moisture in the dough to create steam and expand rapidly.

Scalded milk in the batter adds richness and helps dissolve the sugar while deactivating enzymes that would weaken the dough structure. The batter should be stiff and sticky, not pourable. If it slides off the spoon too easily, you need more flour.

Kitchen Tips

• The batter should be sticky, not smooth. Don’t add so much flour that it becomes a rollable dough. Sticky batter = airy monsters.
• Drop by teaspoonfuls for bite-sized pieces. Bigger drops won’t cook through in the center before the outside burns.
• Cook like donuts. Flip them once in the oil for even browning. They’re done when golden on all sides and sound hollow when tapped.
• Roll in sugar immediately. The sugar sticks best when the monsters are hot and slightly oily from frying.

Variations

• Cinnamon raisin monsters: Fold in raisins and cinnamon as the recipe suggests for a heartier, spiced version.
• Powdered sugar coating for a lighter, snowier finish instead of granulated.
• Chocolate dipping sauce: Serve with warm chocolate sauce for dunking.