Try this Sour Milk Doughnuts recipe, or contribute your own.
Suggest a better descriptionSift the dry ingredients (except the sugar) three times. Cream the sugar and lard well, add the eggs, and beat with an electric mixer. Add the milk to the egg mixture and beat well. Add the sifted dry ingredients all at once and mix well. Cover and chill for 1 hour. Divide the dough into two parts and roll each on a floured board to a 1/2-inch thickness. Cut the dough with a doughnut cutter. Melt the lard in a deep fryer and heat it to 375F. Fry the doughnuts quickly, turning them as soon as they come to the top (to not crowd the kettle). Cook the doughnuts until they are golden brown. If desired, roll them in granulated sugar while they are still hot. The lard may be strained, covered, stored in the refrigerator, and used again for frying. Makes about 2 dozen doughnuts. Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate
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Serving Size: 1 Serving (1513g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4621 | ||
Calories from Fat: 732 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.4g | 109 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 2139.3mg | 658 % | |
Sodium 2152.5mg | 74 % | |
Potassium 1295.4mg | 34 % | |
Total Carbohydrate 858.4g | 252 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 842.9g | ||
Protein 117.7g | 168 % | |
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: 4621
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