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Suggest a better descriptionSoften active dry yeast in warm water (110 degrees) or compressed yeast in lukewarm water (85 degrees). Combine milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Add softened yeast and egg; mix. Add enough of remaining flour to make soft dough. Turn out on lightly floured surface; knead until smooth and satiny (about 8 minutes). Place in greased bowl, turning once to grease surface. Cover and let rise till double (about 1 1/4 hours). Punch down. Let rise again till double (about 55 minutes).
Roll out dough 1/3 inch thick. Cut with floured doughnut cutter. Let rise till very light (30 to 40 minutes).
Fry in deep hot fat (375 degrees) till browned. Drain on paper towels.
Dough from doughnuts should be as soft as can be handled. A soft dough is easier to roll when well chilled. Cut doughnuts with floured cutter and let stand 15 minutes.
If oil is too hot, doughnuts will not be baked through; if too cool, they will be oil-soaked. Don't fry too many at one time- oil will cool down too rapidly.
Turn doughnuts only once while frying, usually as soon as they rise to the top. After draining, shake in paper sack in powdered sugar or glaze with chocolate
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 24 | ||
Calories from Fat: 20 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 779.5mg | 27 % | |
Potassium 22.3mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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