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Suggest a better descriptionTEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT : 1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND NUTMEG. SET ASIDE FOR USE IN STEP 5. 2. PLACE SHORTENING AND SUGAR IN MIXER BOWL, CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 3. ADD EGG; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 4. COMBINE WATER AND VANILLA. ADD TO CREAMED MIXTURE. 5. ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH LIQUIDS; ADD ABOUT 1/3 OF FLOUR MIXTURE EACH TIME. BLEND AT LOW SPEED AFTER EACH ADDITION. DO NOT OVERMIX. LET DOUGH REST 10 MINUTES. 6. ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER. 7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. 8. PREPARE 1/2 VANILLA GLAZE OR VARIATIONS (RECIPE NO. D-46). KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUTS INTO GLAZE, THEN INTO 1 LB (1 QT) CHOPPED, UNSALTED NUTS. PLACE ON RACKS TO DRAIN. : NOTE: 1. IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING. NOTE: 2. OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED. Recipe Number: D01807 SERVING SIZE: 1 EA From the
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 100 | ||
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Calories: 264 | ||
Calories from Fat: 63 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 145.9mg | 5 % | |
Potassium 189.5mg | 5 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 43.6g | ||
Protein 6.4g | 9 % | |
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: 264
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