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Suggest a better descriptionINSTRUCTIONS
Traditional Method:
Start by mixing milk and instant yeast and set to the side for 10 minutes.
Into the bowl of a stand mixer, add and combine all dry ingredients until incorporated. Pour half the mixture into a separate bowl.
Crack and whisk the eggs into a small bowl.
Add the beaten eggs, instant yeast mixture, and melted butter to the dry ingredients while whisking on medium-low speed.
Mix until homogeneous before adding the rest of the flour mixture. Continue mixing until a dough forms.
Knead dough on a countertop surface for a minute until smooth and form into a taut ball.
Place in a greased bowl, cover with a damp towel and let rise at room temperature for 1 hour.
On a lightly floured surface, flour the dough and roll out until ½’ thick and cut out as many pieces as possible using a biscuit cutter.
In the center of each piece, cut out using a 1” biscuit cutter.
Place onto a lightly floured baking sheet, cover with a damp towel and let rise for 45-60 minutes.
Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.
Dunk donut into the desired icing and let drip dry on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (275g) | ||
Recipe Makes: 1 | ||
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Calories: 98 | ||
Calories from Fat: 19 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 258.4mg | 9 % | |
Potassium 370.4mg | 10 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.7g | ||
Protein 8.1g | 12 % | |
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: 98
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