These two recipes are from the Honolulu Advertiser, sometime around 1979. They were a Sunday morning treat, still warm from the bakery. In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in about 1 cup of the remaining flour until smooth. Dough will be soft and sticky. Cover and put in a warm place to rise until almost doubled in size, about 45 minutes. Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pieces. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter. Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a warm place until almost doubled, about 20 minutes. In a deep frying pan or a 5 quart kettle, heat 1 1/2 to 2 inches of salad oil to about 350 degrees. Add doughnuts, a few at a time, and fry, turning, until they are golden brown. Drain on paper towels. Generously coat warm doughnuts with sugar. This recipe makes 8. Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 23:01:21 -0500 From: Laurie Thompson
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|Serving Size: 1 Serving (1059g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3265 (76%)|
|Amt Per Serving||% DV|
|Total Fat 362.8g||484 %|
|Saturated Fat 47.3g||237 %|
|Monounsaturated Fat 67.3g|
|Polyunsanturated Fat 224.6g|
|Cholesterol 2196.5mg||676 %|
|Sodium 727.5mg||25 %|
|Potassium 897.1mg||24 %|
|Total Carbohydrate 208.2g||61 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 205.9g|
|Protein 67.1g||96 %|
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Calories per serving: 4286
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