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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 EGGS; 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 1/3 INCH THICK, CUT INTO STRIPS 1/2 INCH BY 4 INCHES AND FORM TWISTS. 7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. 8. PREPARE 1/2 RECIPE VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO 1 LB (1 QT) CHOPPED, UNSALTED NUT. 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: D01805 SERVING SIZE: 1 EA From the
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 100 | ||
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Calories: 299 | ||
Calories from Fat: 85 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 133.4mg | 41 % | |
Sodium 180.6mg | 6 % | |
Potassium 221.8mg | 6 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 43.6g | ||
Protein 9.5g | 14 % | |
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: 299
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